D'Arenberg the Ironstone Pressings Mclaren Vale 1998

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Winemaker's Notes:

In its youth, d’Arenberg’s Ironstone Pressings has a deep, dark plum purple colour matched by just as intense black c...

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  • RP: 92

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...owerful, dense, thick, slightly monolithic effort with copious amounts of blackberry fruit, huge body...With silky tannin, explosive richness, a... Read more

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External Reviews for D'Arenberg the Ironstone Pressings Mclaren Vale

External Review
Source: JJ Buckley Fine Wines
01/17/2009

...owerful, dense, thick, slightly monolithic effort with copious amounts of blackberry fruit, huge body...With silky tannin, explosive richness, and potentially top-flight perfume... Robert Parker. A Proprietary Blend wine from South Australia in Australia. 1998 Arenberg, D Ironstone Pressings 750ml


Winemaker's 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 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.

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 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.

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