D'Arenberg Shiraz Mclaren Vale the Dead Arm 1999

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Winemaker's Notes:

Upon release d’Arenberg’s The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and comple...

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  • WS: 91

    Wine Spectator Score

    91

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  • WA: 96

    Wine Advocate Score

    96

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  • RP: 96

    Robert Parker Score

    96

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Cellarit Wine & Storage Australia
Double Bay, AU (12,000 mi)
AUD 95.00
USD $
750ml
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Hart Davis Hart
Chicago, IL (570 mi)
USD 65.00
750ml
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Polished round and generous with its cherry berry and spice flavors hinting at vanilla and smoke on the ripe finish. This favors grace over power..... Read more

...Full-bodied and awesomely rich, notes of black pepper, licorice, and blackberry as well as cherry liqueur cascade over the palate with enormous ... Read more

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User Reviews for D'Arenberg Shiraz Mclaren Vale the Dead Arm

External Reviews for D'Arenberg Shiraz Mclaren Vale the Dead Arm

External Review
Source: JJ Buckley Fine Wines
11/20/2013

Polished round and generous with its cherry berry and spice flavors hinting at vanilla and smoke on the ripe finish. This favors grace over power... Wine Spectator.


External Review
Source: JJ Buckley Fine Wines
09/23/2010

...Full-bodied and awesomely rich, notes of black pepper, licorice, and blackberry as well as cherry liqueur cascade over the palate with enormous concentration and intensity, high tannin, and a structured, muscular style... Robert Parker's Wine Advocate. A Syrah wine from South Australia in Australia. 1999 d'Arenberg The Dead Arm 750ml


Winemaker's Notes:

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 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.

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 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.

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