Ranked #8 of 111 2006 Shiraz from Barossa Valley
95/100
5 Stars
Huon Hooke
That element of dry spice that typifies Barossa. Another very good wine, more tannic and firm than the previous two vintages, but also very good flavour and length. Not as sumptuous, complex or delicious perhaps, but very high quality. Best in 5 to 25+ years.
Tasted: 06/04/2011
Drink: N/A
95 Points Robert Parker
Deep garnet with hints of purple, the 2006 RWT Shiraz has a warm cassis and black cherry compote nose with hints of pepper, cedar and black tea. Medium to full-bodied, muscular and powerful, the concentrated palate is structured by firm and rounded tannins through the long finish.
Source: Robert Parker (Robert Parker Wine Advocate) by Lisa Perrotti-Brown. October, 2015
95 Points Robert Parker
The 2006 RWT Shiraz was aged for 14 months in 70% new French oak hogsheads. The winery describes its style as opulent and fleshy compared to Grange''s muscular and assertive personality. Opaque purple in color, it offers aromas of Asian spices, beef juice, toast, blueberry, and licorice. Rich, fleshy, and round, it has plenty of underlying tannin, impeccable balance, and a long, pure finish. It will deliver prime drinking from 2014 to 2030.
Source: Robert Parker (Wine Advocate) by Jay S Miller. January, 2009
96 Points James Halliday
Great colour; oozes blackberry and licorice from the bouquet, and then improbably gains greater impact on the dense, plush palate; just when you think that is it, the freakishly vibrant and juicy finish and aftertaste take over. Drink to 2036.
Source: James Halliday. March, 2009
The 2006 RWT Shiraz was aged for 14 months in 70% new French oak hogsheads. The winery describes its style as opulent and fleshy compared to Grange's muscular and assertive personality. Opaque purple in color, it offers aromas of Asian spices, beef juice, toast, blueberry, and licorice. Rich, fleshy, and round, it has plenty of underlying tannin, impeccable balance, and a long, pure finish. It will deliver prime drinking from 2014 to 2030. Source: Robert Parker (Wine Advocate) December, 2009 by Jay Miller