Red, For laying down

2012 Penfolds RWT Shiraz

2012 Penfolds RWT Shiraz

Red | For laying down | Code:  28424 | 2012 | Australia > South Australia > Barossa Valley | Syrah/Shiraz | Full Bodied, Dry | 14.5 % alcohol


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Scores and Reviews

The Wine Advocate




The Wine Advocate - Medium-deep garnet purple in color, the 2012 RWT Shiraz is going through a closed stage. The nose reveals youthful blackberries and wood aromas with some baking spices and Provence herbs. Medium-bodied, the palate is elegant, quite pretty and fine, then finishes clean.
Lisa Perrotti-Brown - 30/10/2015

Other - After the solo performance of Magill, the band has woken up and burst into life in the form of 2012 RWT. This time both red and black fruit notes mingle in a very posh Barossa Shiraz indeed. This is always an obviously oaky wine but in 2012 the balance is spot on. What impresses me most is the Zen-like demeanour that this wine shows. More often than not, RWT stumbles onto the palate desperately trying to impress at the same time as apologising for its French oak treatment. In 2012, there is no haste, no kerfuffle, no showmanship, nor any bluster because RWT arrives in a state of complete control. Flattering in its youth, but still tightly coiled in the greater scheme of things, this is a wine which some will mistakenly drink too young arguing that it is silky smooth and that the tannins are in line. This is an error because this is a classic case of la jupe cache les pieds. This may well be grammatically incorrect, but this is my borrowed French expression for the ‘skirt hides the feet’, which means that the tannins are there and roaring, you just can’t see them fully because the fruit is so all-consuming. This is a delicious RWT release and it is one of the wines of the Collection!
Matthew Jukes - - October 2014

The Grape



A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

The Region

Barossa Valley

Barossa Valley

Barossa Valley is the South Australia's wine industry's birthplace. Currently into its fifth generation, it dates back to 1839 when George Fife Angas’ South Australian Company purchased 28,000 acres at a £1 per acre and sold them onto landed gentry, mostly German Lutherans. The first vines were planted in 1843 in Bethany, and by the 1870s – with Europe ravaged by war and Phylloxera - Gladstone’s British government complemented its colonies with preferential duties.

Fortified wines, strong enough to survive the 20,000km journey, flooded the British market. Churchill followed, between the Wars, re-affirming Australia’s position as a leading supplier of ‘Empire wines’. After the Second World War, mass European immigration saw a move to lighter wines, as confirmed by Grange Hermitage’s creation during the 1950s. Stainless-steel vats and refrigeration improved the quality of the dry table wines on offer, with table wine consumption exceeding fortified for the first time in 1970.

Averaging 200 to 400 metres’ altitude, the region covers 6,500 hectares of mainly terra rossa loam over limestone, as well as some warmer, sandier sites – the Cambrian limestone being far more visible along the eastern boundary (the Barossa Ranges) with Eden Valley. Following a diagonal shape, Lyndoch at the southern end nearest Gulf St Vincent is the region’s coolest spot, benefiting from sea fogs, while Nuriootpa (further north) is warmer; hot northerlies can be offset by sea breezes. The region is also home to the country’s largest concentration of 100-year-old-vine ShirazGrenache and Mourvedre.

Barossa Valley Shiraz is one of the country’s most identifiable and famous red wine styles, produced to a high quality by the likes of Rockford, Elderton, Torbreck and Dean Hewitson. Grenache and Mourvèdre are two of the region’s hidden gems, often blended with Shiraz, yet occasionally released as single vineyard styles such as Hewitson’s ‘Old Garden’, whose vines date back to 1853. Cabernet Sauvignon is a less highly-regarded cultivar.

Wines are traditionally vinified in open concrete fermenters before being cleaned up and finished in American and French oak barrels or ‘puncheons’ of approximately 600 litres. Barossa Shiraz should be rich, spicy and suave, with hints of leather and pepper.

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