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Upon release d’Arenberg’s The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and comple...Read more...
Food Pairings for D'Arenberg Shiraz Mclaren Vale the Footbolt
External Reviews for D'Arenberg Shiraz Mclaren Vale the Footbolt
A perfume of grilled steak intermixed with blackberries, new saddle leather, earth, pepper, and melted licorice rises from this awesome red. With great power, richness, and no hard edges, it is still young and primary, but should hit its peak in 3-7 years, and last for two decades or more.
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.
Dietary Information: Kosher, Organic
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