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D'Arenberg Shiraz Dead Arm(2002)
Upon release d’Arenberg’s The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and complex cedary, fig, blackberry and blueberry like smells occasionally pepper/spice smells too.
Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte texture deceptively disguises the rich powerful cassis and toffee-mocha flavours.
The accent is on powerful full-bodied berry fruit flavour, with a little sweet English read more...
Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte texture deceptively disguises the rich powerful cassis and toffee-mocha flavours.
The accent is on powerful full-bodied berry fruit flavour, with a little sweet English read more...
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)
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)
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June 2007
- Always one of the most highly rated (the 2001 had a 98 Wine Advocate review) and sought after wines from Australia, the 2002 is simply stunning. Get some before it disappears forever... Upon release d'Arenberg's The Dead Arm Shiraz has a vivid young deep brick-red colour. The nose shows intense and complex cedary, fig, blackberry and blueberry like smells occasionally pepper/spice smells too. Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte read more...texture deceptively disguise the rich powerful cassis and toffee-mocha flavours. The accent is on powerful full bodied berry fruit flavour, with a little sweet English 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. (hide)
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June 2007
- Always one of the most highly rated and sought after wines from Australia, the 2002 is simply stunning. Get some before it disappears forever... The 2002 season was characterized by a cold wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and completely dry summer ripened fruit gradually and a warm and also completely dry autumn allowed the grapes to ripen fully, producing grapes with some of the best and most exotic characters seen for many years.Upon release, d'Arenberg's The Dead Arm Shiraz has a vivid, young, dense purple-red color. read more...The nose shows Intense and complex cedary, fig, blackberry, blueberry, and pepper aromas.Attacking spicy dark cherry, plum and blackberry fruit dominate the taste with a complex, slightly acetone, liquorice, prune richness and silkiness leading to a slight cedar, mineral and svelte array of tannins. The length comes right back to gritty, vibrant fruit tannins giving the wine great ageability.After time in bottle, the d'Arenberg Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. Tobacco, mushroom, malt and earth aromas play a part on the long, fleshy, chocolate mint and spice flavors.Restrained tannin and acidity coupled with rich alcohol produce a seamless, peppery, velvety, rolling length. (hide)
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May 2008
- I put this up at the top of this list. Wine does pack a punch
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August 2007
- Plenty of depth in this one- still got lots of life- sensational peppery flavours ----worth seeking out
- Stephen Tanzer
- International Wine Cellar
- Issue 115, July/August 2004
- 91(+?)
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July 2007
- ($65) Bright full ruby. Varietally expressive aromas of currant, espresso, smoke, gunflint and sexy oak, with a distinctly feral note. Highly concentrated, dense and smoky, with a strong syrah note of gunflint. Broad, mouthfilling shiraz with lovely framing acidity, intriguing minerality and impressively sweet tannins.
- Tony
- Los Angeles, CA
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November 2007
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No written review
- yojimbo
- United Kingdom
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November 2007
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No written review
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May 2008
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No written review
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December 2007
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No written review
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May 2008
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No written review
- The Wine Advocate
- 92/100
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June 2007
- Barberolo
- Dallas, TX
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June 2008
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No written review
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April 2008
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No written review
- idwatson
- Sydney, AU
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April 2008
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No written review
- sms22
- New Canaan, CT
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November 2007
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No written review
- Poolerm
- Devon, PA
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June 2008
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No written review
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November 2007
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No written review
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November 2007
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No written review
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May 2008
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No written review
- vicnyc
- New York, NY
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September 2007
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No written review
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August 2007
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No written review
- redsoxwin
- Massachusetts, US
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May 2008
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No written review
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September 2007
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No written review
- joshua
- Arlington, MA
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October 2007
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No written review
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September 2007
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No written review
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September 2007
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No written review
- winehaze
- Dallas, TX
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October 2007
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No written review
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December 2007
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No written review
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October 2007
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No written review
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September 2007
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No written review
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September 2007
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No written review
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November 2007
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No written review
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January 2008
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No written review
- Harvey Steiman
- Wine Spectator
- 92/100
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July 2007
- Robert Parker
- The Wine Advocate
- Issue 161
- 93/100
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July 2007
- Wine Advocate
- 10/05
- 92+
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January 2008
- Wine Advocate # 155
- Oct-04
- 92/100
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April 2008
- HS
- Wine Spectator
- 12/31/04
- 92/100
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December 2004
- Wine Advocate # 161
- Oct-05
- 93/100
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April 2008
- jloakland
- San Francisco, CA
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July 2008
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No written review
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July 2008
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No written review
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August 2008
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No written review
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August 2008
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No written review
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August 2008
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No written review
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July 2008
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No written review
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July 2008
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No written review
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May 2008
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No written review
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January 2008
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No written review
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January 2008
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No written review
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January 2008
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No written review
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January 2008
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No written review
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January 2008
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No written review
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December 2007
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No written review
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August 2008
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No written review
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June 2008
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No written review
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November 2007
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No written review
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December 2007
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No written review
- sarayoung
- United States
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January 2008
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No written review
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November 2007
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No written review
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February 2008
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No written review
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June 2008
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No written review
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December 2007
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No written review


