Shiraz McLaren Vale South Australia
The Dead Arm Shiraz is the very best Shiraz from one of the oldest producers, in arguably the best Shiraz producing region in the world. After time in bottle the d'Arenberg Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. The accent is on powerful full-bodied berry fruit flavour, with a little sweet English toffee- like oak evident on the juicy, rolling finish.
Incredible complexity emanating from wizzened old vines, the Dead Arm disease slowly reduces one of the arms of to dead wood, so the other arm of the vine produces small volumes of the most incredibly concentrated and highly flavoured grapes. This makes ideal material to go into a top Shiraz. The grapes are processed using the gentle Demoisy rubber toothed, open-mouthed crusher, and fermented in wax-lined, headed down open fermenters which are foot trod (the feet are clad in waders) and temperature controlled. The still fermenting grapes are pressed off in baskets through the old Coq and Bromley and Tregoning presses into mainly new American and French oak barriques for twenty two months or thereabouts.
The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and complex cedary, fig, blackberry and blueberry like smells occasionally pepper/spice smells too. Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte texture deceptively disguises the rich powerful cassis and toffee-mocha flavours.