I am still amazed by this wine, it’s balance and complexity. I’ve tasted many wines in Australia, but this one I keep in my mind as an exceptional masterpiece.
Where the name comes from?
“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. Although our Dead Arm –affected Shiraz blocks are considered by local grapegrowers and winemakers as having ‘one foot in the grave’, these truncated, gap-toothed old vines have been producing small bunches of highly flavoured grapes since the late 19th century.”
The Dead Arm Shiraz 2006 has a dark crimson colour with brown hues. The nose is brooding and alluring, earthy nose combined with liquorice and leather. Not many fruit flavours in the aroma anymore apart from a delicate note of dark cherry. You will find a hint of tobacco and chocolate flavours instead.
In the mouth The Dead Arm Shiraz 2006 is beautifully balanced, velvety, dry and concentrated. The tannins are smooth, calm and perfectly integrated. On the palate there are flavours of blackcurrants and spices with a note of dark chocolate and mushrooms. The finish is generous and lingering with a note of spices.
I would like to say THANK YOU to the nice lady from the cellar door, who brought this bottle and opened it for us to taste. It was a pleasure!
Dead Arm Shiraz 2006 – wine review:
Wine – The Dead Arm
Country – Australia
Region – South Australia
Appellation – McLaren Vale
Vintage – 2006
Grape varieties – Shiraz 100%
Producer – d’Arenberg
Distributor / Importer – nd
Winemaker – Chester d’Arenberg Osborn
Vineyards – different plots from around the vineyards in McLaren Vale
Soils – glacial deposit, beach sand, limestone; shallow sands, clay; red earth over limestone; shallow loams on marley limestone clay;
Style and type – still; dry, red
Alcohol – 14,5%
Barrel ageing – 20 months in new & old French and American oak barrels
Serving temperature – 16°C
Cellaring – yes, “this wine will develop with a great balance of tannins, acidity and fruit”
Price range – 90$
Others – Museum Cellar Release; pH 3.45; Titratable Acid 7,2g/L; Glucose+Fructose 0,9g/L;
Tasting date – March 2015, d’Arenberg, McLaren Vale, Australia