D'Arenberg Dead Arm Shiraz 2005

Rating: 93/100 - As reviewed by International Wine Cellar in Issue 133, July/August 2007 ($65) Inky violet. Vibrant, perfumed nose melds blackberry, cassis, kirsch, licorice and dried flowers. On the palate, this shiraz shows an intriguing mix of sweet dark fruit flavors and firmer earth and mineral notes, with big but supple tannins contributing structure. The palate-staining finish features notes of bitter cherry, cured tobacco and high-octane chocolate. Nothing obvious here.

Click above to hear d'Arenberg winemaker Chester Osborn talk about the d'Arenberg 2005 The Dead Arm Shiraz- 9/8/09. Wine Advocate 95 points!"D'Arenberg's most famous wine is its flagship- The Dead Arm Shiraz. The 2005 The Dead Arm Shiraz is sourced from ancient head-pruned vines. It was aged for 22 months in a mix of new and used French and American oak. It is opaque purple/black with an expansive perfume of toast- smoke- spice box- mineral- pencil lead- tar- licorice- blueberry- and blackberry. Full-bodied- opulent- and super-concentrated- this structured- read more...lengthy wine will benefit from 3-5 years of cellaring and drink well through 2025. D'Arenberg has been owned and operated by the Osborn family since its inception in 1912. The portfolio- with a focus on Rhone varietals- is wide-ranging and value-oriented from top to bottom." Wine Advocate #173 Oct 2007 www.wineadvocate.com d'Arenberg d'Arenberg is one of the most significant wineries in McLaren Vale. In 1912 Joseph Osborn- a teetotaler and director of Thomas Hardy and Sons- purchased the well established Milton Vineyards in the hills just north of the townships of Gloucester and Bellevue- now just known as McLaren Vale. d'Arenberg's wines of the 1960's gained immediate cult status amongst imbibers and judges. One Cabernet Sauvignon won a Jimmy Watson Trophy at the 1969 Royal Melbourne Wine Show and another Grenache - based wine was awarded 7 trophies and 29 gold medals from Australian capital city wine shows. It is understandable that by the 1970's d'Arenberg Wines had become very fashionable and had gained significant national and international profiles in less than 20 years. d'ArenbergDead ArmThe Dead Arm gets its name in a fairly inauspicious way - it is named after the disease (Eutypa Lata) which afflicts some of the oldest vines at d'Arenberg from which we get the majority of fruit destined for The Dead Arm. The disease- Eutypa Lata- or Dead Arm' is common all around the world in old vineyard sites. The disease in effect slowly reduces one of the arms' of the vines to dead wood- which then means the other arm of the vine produces small volumes of the most incredibly concentrated and highly flavoured grapes. This makes ideal material to go into this- our top Shiraz. The grapes are processed as are all of d'Arenberg reds- using the gentle Demoisy rubber toothed- open-mouthed crusher- and fermented in wax-lined- headed down open fermenters which are foot trod (and being ever hygiene-conscious here at d'Arenberg- the feet are clad in waders!) and temperature controlled. The still fermenting grapes are pressed off in baskets through the old Coq' and Bromley & Tregoning' presses into mainly new American and French oak barriques for 22 months or thereabouts- before blending and bottling at d'Arenberg. The Dead Arm is a spectacular example of McLaren Vale Shiraz - concentrated- multi-dimensional with huge fruit- length and texture- immense balance and ageing potential.    (hide)

October 2008

International Wine Cellar rating: 93

The Wine Advocate rating: 95

Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all overthe world. Often vines affected are severely pruned or replanted. d'Arenberg believes that this is anatural part of vineyard life. One half, or arm of the vine slowly becomes reduced to dead wood.That side may be lifeless and brittle, but the grapes on the other side display amazing intensity. Vintage 2005 could be summarized as a vintage that ripened without interruptions. The resultingwines are tight with amazing red fruit fragrance and lovely acidity. Crops yields were above averagealthough read more...slightly under the 2004 vintage. Only the best barrels of Shiraz are selected to be bottled as The Dead Arm. The 2005 Dead Armdisplays intense cedar, fig, blackberry, blueberry, and pepper aromas. Perfectly structured with a longand rich framework, it will yield this wine great aging power. After time in the bottle, the Dead Armgains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells.Tobacco, mushroom, malt, spice and earth flavors play a complementary part on the long, fleshyfinish.    (hide)

Rating: 93/100 - As reviewed by International Wine Cellar

Rating: 95/100 - As reviewed by The Wine Advocate

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