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d'Arenberg The Dead Arm Shiraz 2010 Wine Review

d'Arenberg The Dead Arm Shiraz 2010

d'Arenberg The Dead Arm Shiraz 2010

Mclaren Vale, South Australia, Australia

Community Score:88/100

Community Reviews: 4

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Price: $54.95

Drink: 2014-2018

Bottle size: 750 ml

Alcohol: 14%

Sweetness: Extra Dry

Wine Type: Red Wine

Winery: d'Arenberg

Agent: Churchill Cellars Ltd.

Natalie's Score: 93/100

A savoury, juicy, darkly rich Australian red wine made from Shiraz grapes. Aromas of dark spicy, blackberry, anise and pepper. Pair with gourmet hamburgers.

Shiraz food pairings: lamb cutlets, hamburgers, espresso and cocoa-rubbed flank steak, black bean soup..

Gorgeous Gift Wine

This d'Arenberg The Dead Arm Shiraz 2010 was reviewed on November 14, 2015 by Natalie MacLean

More Vintages: 2015  2013  2012  2001  2012 

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Pricing & Stock Information

  • AGLC
  • 703920

Reviews and Ratings

Alex & Priya - Certified Sommelier rated this wine as 90/100 with the following review:

Alex: The 2010 Dead arm is a luxurious, classically structured style of Aussie Shiraz. It features a very sweet nose of kirsh and blackberry jam, black pepper and date square. It does come across as fresh on the nose despite all its ripeness. On the palate it's full-bodied, fresh and energetic, with the fruit hiding at the moment. There's a strong structure here, and minerality as well putting up a refuge for all that sweet fruit. Good acidity level and length of finish. Keep for 3-5 before delving in and you'll be rewarded by this cool, restrained style of Shiraz. 90 pts
Jane Staples - Certified Sommelier rated this wine as 84/100 with the following review:

Very dark garnet ,with good viscosity. Interesting nose with barnyard, burnt rubber, over-ripe dark red fruit. Palate shows smoke, rubber, dark red fruit, burnt wood, slight molasses. Dry, full-bodied with smokey finish.
The low yielding vines that produce the grapes for this wine are called the dead arm as they look so wizened and ancient. The grapes are picked in small parcels and remain separate until final blending. They're gently crushed then transferred to five tonne headed down open fermenters. Foot trodding happens two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used oak barriques to complete fermentation. The barrel ferments are on the lees to add richness and creamy texture. There is no racking until final blending and no fining or filtration. Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. One half, or an arm of the vines slowly becomes reduced to dead wood. the side may be lifeless and brittle, but the grapes on the other side display amazing intensity. - Community Wine Reviews

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