1999 Penfolds RWT Shiraz Barossa Valley
71 Ratings
Detail
71 Ratings
1999 Penfolds RWT Shiraz Barossa Valley

Wine Description

(From 2003 Vintage) Inky purple-black in color, this looks like a heavyweight, and lovers of big, rich wines likely won’t be disappointed. It’s full-bodied, verging on heavy, with chocolaty plum and prune flavors that nevertheless stay surprisingly fresh on the long finish.

Winemaker's Notes

(From 2005 Vintage) Color: Glistening purple Nose: Giveaway, pristine Barossa Valley Shiraz fruit aromas; fresh blueberry pie and blood plum. A barrel-fermented vapor net entraps scents of cinnamon and nutmeg, violet and bergamot. Flirting strawberry yogurt and freshly cut rhubarb aromatics unwittingly entice. A nose of elevated and finessed perfumed high notes a la RWT! Palate: The palate is balanced and full-bodied with a silken, lush, "tofu-like" texture, replete with generous, ripe, even yet firm tannins. Flav...

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.
Expert Reviews
Read all 5 expert reviews
  • James Halliday
    (From 2005 Vintage)
  • Robert Parker
    (From 2005 Vintage)
  • Wine & Spirits
    (From 2005 Vintage) Rating: 93/100 - As reviewed by Wine & Spirits Magazine on 02/09.
  • Wine & Spirits
    (From 2001 Vintage) Penfoldsrsquo; Red Wine Trail takes Grange-level shiraz (50 percent from Kalimna) and ages it in French rather than American oak. Its flavors carry a Barossa signature without going too ripe. In fact, this 2001 tastes like black currants and fresh cherries preserved at the exact moment of peak ripeness. The other way itrsquo;s marked as a Barossa shiraz is the floral character, here equally fresh, cool as dew on violets. The French oak may have helped lock in the vibrant magenta color, and it may emphasize the supple richness fo texture. But the main play is in the fruit, hight-toned, sunny, beautifully grown.
  • Robert Parker
    (From 2001 Vintage) Rating: 87/100 - As reviewed by The Wine Advocate in Issue 155