Penfolds RWT Barossa Shiraz is a distinctly modern wine that articulates the Barossa terroir with Penfolds’ signature method of winemaking. First vintaged in 1997 after several years of 'Red Winemaking Trials', RWT is typically inky deep in colour, with sumptuous fruit sweetness, mouth-filling flavours, underlying spice, savoury nuances and chocolaty tannins. The wine is matured in new and seasoned French oak for around 12 to 15 months.
Aged in 51% new oak, all of which is French, the deep purple-black colored 2011 RWT Barossa Valley Shiraz reveals a gorgeous, black fruit and warm blueberry nose enhanced by violets and pepper notes with hints of tree bark and earth. Medium to full-bodied with a great amount of expressive flavor framed by firm, grainy tannins, the oak pokes out a bit on the long finish. Drink 2015 to 2028+.
93+ points, Lisa Perotti-Brown MW, erobertparker.com
This has moved past the difficulties of the year quite beautifully. It’s ripe, elegant, well formed and lengthy. Tannin is ripe and seamlessly slipped into the fruit. Rich, ripe plum, soy, spice, smoky oak. All is borne on shiny, slippery, silken rails. Not a blockbuster but classy, juicy, complex.
93+ points, Campbell Mattinson (March 2014)
A spicy, savoury, tangy and elegant variation on the RWT style, true to the season. It's led by firm, finely structured tannins and astringent acidity, underlined by dark chocolate French oak (51% new). There's gamey, peppery character here, without the focus or integrity of the great vintages, though a sound result for the '11 season.
92 points, Tyson Stelzer (January 2014)
Very deep, dark, dense red colour with purple and black tinges. Smoky, earthy and sooty aromas, savoury and most certainly not fruity. The tannins dominate the palate, which is very dry, grippy and savoury, demanding time and patience. Does it have the requisite fruit? A good wine, but rather tannic. Merely a good RWT, but well below the level of the 2010.
91 points, The Real Review (February 2014)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.