The Dead Arm Shiraz - d'Arenberg

The The Dead Arm Shiraz from d'Arenberg is a seductive, multi-layered and complex red wine from the Australian wine-growing region of McLaren Vale in South Australia.

The color of this wine is reminiscent of the concentrated red of bricks  A scent of dark fruit and savory hints emanate from this red wine and are mainly reminiscent of licorice and blackberry, linked with a hint of charcoal. This is followed by complex notes of iodine and mineral nuances. This Australian red wine is powerful and very well structured on the palate. An abundance of sweet fruit sensations of plums and mulberries is perceptible, which, however, does not make this red wine appear fat but rather particularly compact and concentrated. Exotic and mineral nuances convey a multilayered mouthfeel. Overall, a powerful and very refined Shiraz with balance, complexity and persistence.

Vinification of the Shiraz The Dead Arm d'Arenberg

Once the Shiraz grapes arrive at the d'Arenberg winery, the grapes are gently crushed in small batches and sent to open fermenters. This wine is two-thirds foot-stomped during fermentation. Then this wine is pressed into a basket and placed in barrels of French oak (new and used) and American oak (old) to complete fermentation. This wine is aged on its lees in the barrels. 

Food recommendation for the d'Arenberg The Dead Arm Shiraz

We recommend this dry red wine from Australia with mushrooms and truffles, grilled steak, stews and braises, and sausages and oxtail.

The name The Dead Arm

The name Dead Arm comes from the wood disease eutypiosis, in which one half, or arm, of the vine slowly dies, leaving it brittle and lifeless. The other half of the vine, on the other hand, gains tremendous intensity due to the lower overall vine yield.

Awards for the The Dead Arm Shiraz from d'Arenberg

• Queensland Times: 96 points for 2016
• Weinwisser: 18.5 points for 2016
• Josh Reynolds: 93 points for 2016
• Robert M. Parker - The Wine Advocate: 92 for 2014

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