RWT Barossa Valley 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 lush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level.
VINTAGE CONDITIONS
The 2019 growing season was extremely dry and warm. In the 12 months to March, the region had only 61% of the long-term average rainfall. Spring temperatures were slightly below-average driven by lower minimum temperatures (-2.5°C) including two below 0°C events during September, which resulted in frost events on 4th September and 29th September. Summer was very warm, with December and January well above-average driven by a combination of both higher maximum and minimum temperatures. The Kalimna vineyard experienced 31 days of temperatures exceeding 35°C. While March was also dry, crucially it was not too hot allowing for an orderly harvest. Low yields delivered Barossa Valley shiraz with dark colours, intense depth of flavour and ripe firm tannin structure.
COLOUR
Onyx core, ruby rim
NOSE
Sensory theatre – it’s all about the timing:
• Arising unabashed: A floral fragrance (marigold?)
•Ascendingwithaswirl: SaturatedfreshberriedfruitsàlaglazedandatopDanishpastryaveccustard.
• Revealed upon sitting: French oak innocently proclaimed via latent citrus/brine, caper/cedar and sandalwood markers. • Omnipresent: Cured meats embalmed in balsamic, anchovy paste and flowering thyme.
The aromatic stage is set – a distinctive Barossa backdrop with respectful Penfolds lighting/illumination.
PALATE
Dark cherry and blackcurrant/pastille fruits affording viscosity and concentration.
Quince noted ... and a little more (fig/cheese + balsamic?).
Vietnamese mint and anise indulge an admirable palate “cooling effect”/lift.
Dusty tannins fused with an impression of cocoa chocolate dust ... couverture chocolate at that! Structurally confident - a defined backbone, Barossa weight and density; supportive if not reticent oak.
Malaysia
