d'Arenberg Shiraz The Dead Arm(2000)

toffee- like oak evident on the juicy, rolling finish.

After time in bottle the d’Arenberg’s Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. Tobacco, mushrooms, malt, and earth aromas play a part on the long, elegant fleshy, chocolate mint flavours.

Restrained tannin and acidity coupled with rich alcohol, produce a seamless, peppery, velvety rolling length.

Serving and Cellaring Suggestions:

Serve at room temperature 16 – 24 �C. now or cellar for the next 3- 25 years with bold, rich, robust meals, especially roasted meats and vegetables, stews and casseroles, offal, sweet potato, salt bush lamb, oxtail, mushrooms or truffles. Also, sausages and gravy and haricot beans on rare prime steak. Serve after decanting as an older wine.    (hide)