Price per bottle: $200.00
Region: Barossa Valley, South Australia
Cellar: Drink by 2035
Deep, dark magenta in colour. Dark spices and saturated fresh regional Shiraz fruits - tell-tale wafts of blueberry, blackberry, liquorice and black olive. Secondary notes of rosemary, peppercorn, thyme, juices of beef verging on that of a terrine / corned beef. Subtle cedary French oak in the background is in equilibrium with other incense-like and beguiling artefacts. Lush & expansive, yet with a defined, sleek demeanour. Plush velvety tannins - rounded / polished / dense. Tarry / liquorice blackness espresso, coffee ground, dark chocolate with high notes of sarsaparilla, aniseed & green olive. Oak? Completely ingested, balanced & long.
Penfolds RWT Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange, expressing instead, single-region Barossa Valley Shiraz matured only in French oak. The initials RWT stand for ‘Red Winemaking Trial’, the name given to the project internally when developmental work began in 1995. Naturally, now no longer a ‘Trial’! RWT Shiraz was launched in May 2000 with the 1997 vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive. RWT is made from fruit primarily selected for its aromatic qualities and fine texture rather than sheer intensity or power of flavour. The result is a wine that helps to redefine Barossa Shiraz at the highest quality level.
The 2006 vintage in the Barossa saw a good spring budburst and fruit set, followed by favourable growing conditions that allowed steady, continuous ripening. Warm, dry conditions prevailed during the harvest period. The grapes were picked at optimum ripeness having excellent fresh varietal flavour, tannin structure and colour.
Stainless steel tanks with wax-lined/wooden header boards. Fermentation completed in barrel. The odd components vinified at Magill Estate in some years, e.g. Kalimna Block 3C and Gallasch material. This wine was matured for 14 months in 70% new and 30% one-year-old French oak hogsheads.