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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.
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. The result is a wine that helps to redefine Barossa Shiraz at the highest quality level.
2019 - 2035.
A threatened crimson rim encroached upon by a deep, dark core.
Freshly sliced panforte – date, fig, with dried and fresh blue fruits that become more apparent upon sitting.
Immediately recognisable cedary French oak - synergised by the liberation of sweet Moroccan spices and a propulsion of dried roasted almond.
Conceded – can’t ‘smell’ acidity, so maybe such a perception is created via scents of rhubarb and cranberry?
This year more ostensibly textural than other red wines in The Penfolds Collection. Yet still super-saturated with red and blue-berried fruits and liquorices (both red and black).
Proudly extolling a formidable Barossa structure – layered/laminated, rather than thick/blocky … (aka filo-pastry or) ‘filo-lated’?!
Tannins – fine/emery/sleek/polished – all there to convey, not to confront.
Lingers, ever so pleasantly. Once again spoilt by the generosity on the palate of what the Barossa does best.
“Be warned - don’t mistake darkness for bigness. Remains fine-structured and yet plied with ripe tannins and laden with fruit. In a word, balanced.”
Winter and spring rainfall were above average, creating an excellent start to the season. Relatively warm temperatures in August encouraged the vines out of dormancy early, with prevailing warmer than average conditions leading to early flowering.
Spring was generally cooler and drier than average, with the low soil moisture slowing growth and leaving vines with nice open canopies. January temperatures were lower than usual, with the maximum temperatures being the coolest in 22 years.
Without any extremes or stress the vines continued to ripen evenly leading into an early harvest. In February, hotter weather prevailed ensuring a fast and early grape intake.