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. The alphanumeric Bin designation 798 was bestowed upon the wine from the 2016 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 plush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level. RWT wines area built for the long haul, with the precision, concentration and balance to age for many years.
Placed in barrels in 1990, our Brandy has been slowly maturing for nearly three decades. Finished with a splash of Grandfather Tawny, the result is an exceptional blend that delivers vibrancy and freshness to the palate, alongside complexity, richness and indulgence. It is a secret we’ve been holding for 28 years. Time to share it.
"Sourced only from the Barossa Valley, RWT is aged exclusively in French oak, giving it two major points of difference from the rest of the Penfolds range. Always a sexy, voluptuous wine (and admittedly a personal favorite), the 2018 RWT Shiraz ratchets that up to new heights in a great Barossa vintage, boasting layers of berry-like fruit, refined vanilla shadings and baking-spice notes, plus more exotic elements like star anise and cocoa powder. It's full-bodied and plush without being unstructured in any way, with a lingering, complex finish and the concentration to age two decades or more."
Joe Cerzinski, Robert Parkers Wine Advocate, July 2020
“This has a very attractively fresh, showy feel to the nose with aromas of ripe red cherries, blackberries, goji berries and redcurrants, as well as red plums and some wild-herb and licorice notes on offer, too. Very expressive and fragrant. The palate has a super intense and powerful delivery of ripe red-cherry and plum flavors and immaculately fresh French oak (64% new) that really clasps and holds the finish long. The tannins are so ripe and well positioned. Drink over two decades."
- James Suckling, JamesSuckling.com, July 2020
"Complex and intense, starting with a core of juicy crushed raspberry, cherry puree and huckleberry flavors, oozing with details of Earl Grey tea, vanilla bean, sandalwood and anise that swirl around on the long, expressive finish, backed by dense, muscular tannins. Powerful, but showing plenty of restraint and promise for the cellar. Drink now through 2045. 1,156 cases imported. — MW"
- Maryann Worobiec, Wine Spectator, August 2020
Great depth of crimson. Lustre, brilliance
Blueberry RWT markers thrust ahead of goji berry and loganberry fruits. An aromatic swirl of choc/hazelnut/liquorice propels all that is RWT style and class. Thereon, lifted scents of just glazed crème brûlée and wafts of icing sugar. Barrel-ferment and ferric overtones gently bring all back down to ground level – Barossa iron/earths no less.
Viscous and lush. An immediate supple fleshiness, liveliness. At release, during this primary fruit stage – berried ice-cream and black forest cake fruits unfold – redcurrant and blackberry.
Rainfall in autumn was below average, a trend that continued into the early weeks of winter with only 25% of the long-term average achieved in June. Increased rainfall occurred in the second half of winter, with vines entering the growing season with moisture profiles well into the root zone, down to one metre. Conditions favoured canopy development in spring, initially dry before plentiful rainfall in November. Temperatures warmed substantially through spring boosting vine growth and rushing the vines through flowering. Summer was dry, with no recorded major rain events. This carried into January with a heat spike around veraison causing vines to stall, pushing the start of vintage out by a week or so. The warm, dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening grapes. A very strong vintage for Barossa Valley shiraz.
Peter joined the winemaking team in 1989, initially in the craftsmanship of sparkling wines, before moving on to reds as Penfolds Red Wine Maker. In 2002 Peter became the fourth ever Chief Winemaker for Penfolds. Together with his fellow winemakers, Peter’s careful custodianship has ensured that Grange and the other ‘older’ members of the Penfolds family, have continued to set the benchmark for their style and quality, while new additions to the range push the boundaries ever wider.
|Oak Treatment||16 months in French oak hogsheads (64% new and 36% 1-y.o.)|