Skip links:

The Dead Arm Shiraz, d'Arenberg

The Dead Arm Shiraz, d'Arenberg 2013

McLaren Vale

Australia

Be the first to review this product

Availability: In stock.

£29.50
Add Items to Basket Add to Basket Add to Wishlist

Product details

  • Winemaker

    Chester d'Arenberg Osborn and Jack Walton
  • Variety

    Shiraz
  • Dark fruit and savoury characters leap from the glass; liquorice and blackberry, laced with a hint of char. Complexity in the shape of iodine and soil-like notes follow. The wine is powerful and structured. Sweet fruit character, plums and mulberries, but not a hint of fatness. Rather the wine is quite compact and focused. A powerful yet refined expression of Shiraz with balance, complexity and persistence.
  • Alcohol

    14.5%
  • When to drink

    Can be drunk now but will keep very well
  • Bottle

    75
  • Style

    Richly Textured & Full Bodied Red
    • Screwcap

Press ReviewPress

Outstanding. Old vines with 'dead arm' that slowly kills vine wood (curbing yields) provide huge concentration, intense savoury elegance with pronounced inky floral character. Very translucent expression. 94/100 - one of 18 wines selected as Australia's finest bottles.

Sarah AhmedDecanter Magazine December 2016

Winemaking

Walking the old Shiraz vineyards and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then trans-ferred to five-tonne headed-down open fermenters. These batches remain separate until final blending. Foot treading is undertaken on most parcels two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete primary and secondary fermentation. The barrel ferments are aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. Chester undertakes an extensive barrel tasting process to determine the final blend. The Dead Arm does not undertake fining or filtration prior to bottling which may result in a harmless deposit in or adhering to the bottle.

Food recommendation

Red meat such as beef roast or a cooked rib-eye


You are here:

Search Site