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d'Arenberg The Dead Arm Shiraz 2015 Wine Review

d'Arenberg The Dead Arm Shiraz 2015

d'Arenberg The Dead Arm Shiraz 2015

Mclaren Vale, South Australia, Australia

Community Score:91/100

Community Reviews: 2

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Price: $58.95

Drink: 2018-2024

Bottle size: 750 ml

Alcohol: 14.5%

Sweetness: Extra Dry

Wine Type: Red Wine


Winery: d'Arenberg

Agent: Churchill Cellars Ltd.

Natalie's Score: 91/100

The Dead Arm 2015 Shiraz is d'Arenberg's big, broody red with blackberry and clove on the nose. On the palate, the blackberry flavours are ripe, creamy and sweet on the mid-palate finishing with cedar spice and some salinity. 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. Drink now and for the next 15 years.

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

Heavenly Hamburger Wine

This d'Arenberg The Dead Arm Shiraz 2015 was reviewed on November 9, 2018 by Natalie MacLean

More Vintages: 2013  2012  2010  2001  2012 

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Pricing & Stock Information

  • AGLC
  • 703920

Reviews and Ratings

d'Arenberg's The Dead Arm 2015 Shiraz is a big, broody ruby in the glass with blackberry and clove on the nose. On the palate, the blackberry flavours are ripe, creamy and sweet on the mid-palate finishing with cedar spice and some salinity. Tannins are grippy and the wine can benefit from a few years of cellar time. 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. That side of the vine may be lifeless and brittle, but the grapes on the other side display amazing intensity. - Community Wine Reviews

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