d'ARENBERG THE DEAD ARM SHIRAZ 2014

$53.99elsewhere $65.99

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d'ARENBERG THE DEAD ARM SHIRAZ 2014 is available to buy in increments of 1
d'Arenberg's Dead Arm Shiraz is such a satisfying good Aussie Shiraz. Luckily for buyers, d'Arenberg haven't gone down the track of producing a 'super label - read expensive' and this is from their best parcels of fruit. This is another seriously good vintage release. And if you have to give it away, we have some beautiful gift boxes for this.
Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often vines affected are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.
Winery notes (2014 Vintage)
"This iconic wine always displays the power and intensity of McLaren Vale Shiraz, yet has an elegance and refinement that few other wines from the region possess. It’s vibrant and lifted on the nose with bustling red fruits and savoury spice. The palate is long, linear and pure with tightly wound tannin and mouth-watering acidity. Beneath the layers of blueberry, pomegranate and Satsuma Plum is an intriguing core of earth and crushed rocks. If stored correctly, this wine should age for 15+ years".
95/100 James Halliday's Wine Companion 2018 (2014 Vintage)​
"Part hand, part machine-harvested, crushed and destemmed, 203 weeks on skins in an open-headed down fermenter, matured for 20 months in French oak (8% new) and a dab of Amercian oak. Deep crimson-purple; ultra full-bodied and densely packed with the darkest black fruits, licorice, 70% cacao dark chocolate and ripe tannins. Will live forever. 14.4% alc"
96/100 Patrick Eckel, winereviewer.com.au, May 2017 (2014 Vintage)
"The Dead Arm Shiraz is one of the most iconic wines of McLaren Vale, fermented in 5 tonne open fermenters with header boards that submerge the grape skins, ensuring tannin and colour extraction. The wine finishes fermentation in barrel, is aged on it’s own lees and bottled without fining or filtration. This is a wine that you should open and decant for at least a few hours if drinking in the next two to three years with air helping to unravel layers of complexity. On the nose there is a concentration of plum that gives way to star anise and cured meat, oak is there but very much secondary. Taut black fruits and redcurrant are the first impression on the palate, with bay leaf, coffee grinds and gentle oak spice that gain a touch of blue fruit on the mid palate before a web of drying tannin put it back in it’s place. The finish is all class, lightly spiced plum and dark cherry are wrapped in woodsmoke and earth. The length is significant. Optimal Drinking: 2018 - 2034." 


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