D'Arenberg Ironstone Pressings 1997

View Larger

Share this page:

• Facebook
• Twitter

Snoothrank:

Starting at: $75.00 USD

4 Reviews

Add a review

Winery:

d'Arenberg Wines Pty

Varietal:

Rhône Blend

Region:

Australia > South Australia > Mclaren Vale

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2011

UPC:

 

User Tags:  spicy, stone fruits, intense, blackberry, fruit, berry, plum, licorice, tobacco, rich 

Customers Also Bought

• Chateauneuf du Pape Mon Aieul Pierre Usseglio 2006

  Snoothrank: 4.5/5 Starting at $85.49 USD
• Chateau de Beaucastel Chateauneuf-du-Pape 2005

  Snoothrank: 4.5/5 Starting at $99.99 USD

• Saxum Heart Stone Vineyard 2005

  Snoothrank: 4.5/5 Starting at $70.99 USD
• Domaine Grand Veneur Châteauneuf-du-Pape les Origines 2006

  Snoothrank: 4/5 Starting at $51.95 USD

What to Expect

Rhone Blends are generally based on Grenache, though some blends may be predominantly Syrah or Mourvedre. The fact that these wines are blends gives the winemakers unusual flexibility in creating a finished wine. In the Southern Rhone Valley of France the styles can range from light, fruity, soft Cotes du Rhone to big, bold, age worthy Chateaunuef-du-pape. This blend is also very popular in Australia and the United States where they frequently go by the Moniker GSM (Grenache, Syrah, Mourvedre) and exhibit the rich, bold fruit that both countries are famous for.

Winemakers Notes

In its youth, d’Arenberg’s Ironstone Pressings has a deep, dark plum purple colour matched by just as intense black cherry, raspberry, spice, cedar, dark chocolate, liquorice, tobacco, mixed spice and brooding ripe blackberry aromas.

Mulberry, ripe plum and fresh pepper spice dominate the rich full bodied palate before a long, intense, rolling, dark gritty cherry tannin finish.

After quite some time in bottle the intense colour fruit aromas and dusty gripping tannins tone down, the colour moving towards brown ruby red.

Eventually the Grenache and read more...Shiraz blossom as rich, sweet, violet like scents, with spicy, cedary and tobacco based aromas before malty sweet dark chocolate flavours and crunchy, chewy textured black olive, spicy ginger and long fleshy textures.

Serving and Cellaring Suggestions:

Serve at room temperature 16 – 24 ?C. now or in the next 3- 25 years with rich, full-flavoured foods like lamb shanks, pork fillets, goulashes, Russian cabbage dishes and game, even with warm chicken soups and cous cous, classic roast lamb and rump steaks. Also good with veal shanks and oxtail. Serve after decanting as an older wine.    (hide)

Explore