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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 104 notes) - hiding notes with no text | | | Tasted by wineshaman on 3/31/2024 & rated 94 points: Tremendous showing, this bottle had a lovely floral nose, the palate was full of complex fruits, plum, cherry, currants, cassis, very long soft fruity finish. Based an this bottle (3 left) at its peak now, but should hold for several more years.9th bottle tasted since 2014! (148 views) | | | Tasted by Joelene on 9/27/2023 & rated 94 points: Drinking really well. A complete wine. Reminds me a bit of a Don Melchor with perhaps a bit more eucalyptus and fruit. (551 views) | | | Tasted by Bryan49 on 11/19/2022 & rated 89 points: Decanted via Vinturi. Nose of plum & currants. Black & blue fruit on the palate with tons of depth. Long finish with notes of spice & black licorice. (1052 views) | | | Tasted by wineshaman on 6/19/2022 & rated 92 points: Decanted and tasted, loads of plum, currants, cassis, spicy cedar notes, drinking at or near peak. (1511 views) | | | Tasted by jasj on 12/31/2021 & rated 92 points: A big wine. Massive fruit and concentration. Some smoky notes. Probably at it peak right now. (1957 views) | | | Tasted by Krassens on 4/19/2021 & rated 92 points: Excellent showing in its category. Impressive length and very balanced (though sandy) tannins. Quite fiery, violets, dark plums, slight sediment. Went great with deviled chicken hearts. (2949 views) | | | Tasted by Subtek on 3/21/2021 & rated 92 points: Very nice nose at the opening, red fruits.. closed the nose again and came back after a hour of decant. Tons of red fruits, nice acidity, integrated tannins and some sweetness. Perfect for a steak or braised lamb! (2711 views) | | | Tasted by boomecho on 3/11/2021 & rated 92 points: Vinturi aerated with a 2 hour decant. Plum and pencil shavings nose. Full bodied, mellow and soft. Complex layers of dark berry fruit captivate. Med long fruit and woodsy finish. Truely delicious but sadly the last of my 6 bottles. (2407 views) | | | Tasted by Martysfo on 2/20/2021 & rated 90 points: Very good, but not great Dead Arm. Rich and meaty, good acidity. We had it with chicken dish, but would have been really good with a long, slow cooked braised dish. (2512 views) | | | Tasted by Grenik on 1/7/2021 & rated 91 points: Rich and opulent. Dark red fruit, spice, earth, but still bright. Very enjoyable. (2342 views) | | | Tasted by ruth3 on 12/25/2020: Dark fruits, slightly gamey. Tannins still pretty forceful but very drinkable. Had with star anise pork. . Not a fruit bomb. Am going to hang on to my other bottle another year (1253 views) | | | Tasted by wineshaman on 11/8/2020 & rated 92 points: Decanted and tasted, very nice Shiraz, Lots of classic dark fruit, sweetness is in check, very smooth finish. Drink or hold! (2283 views) | | | Tasted by Praxis on 6/13/2020 & rated 92 points: Dark inky blackish red with a restrained nose of stewed brambly black and blue fruits, camphor, no noticeable oak or vanilla nose but a dominant rubbery characteristics. This medium-bodied old vine Shiraz is quite smooth and balanced at this juncture but does contain a good amount of silky tannins and definitely not a “fruit bomb” by any means. The flavor profile is dominated by dark brambly fruits, some black pepper, Liberica coffee, capsicum, fresh tomato leaves, boiled meat, new tires, a good amount of savory acidity which gives this wine a considerable appeal and drinkability then finishes with some wet mineral overtones. Unlike my previous experiences with the 2003 and 2008 versions of this wine but this one seems to be drinking at its prime. Although this is good, yet somehow I always expected more from this iconic winery but never seem to get what I was looking for in this range and quality of South Australian Shiraz.
This Dead Arm is having its best showing on the 3rd night. The rubber tire notes have completely dissipated as a whole become much smoother and more integrated then the previous two nights. This merits a slight increment in score. (3200 views) | | | Tasted by fingers on 4/6/2020 & rated 94 points: The prior review by Bensony perfectly reflects my experience.
A powerful beauty
5+13+17+9= 94 (2938 views) | | | Tasted by bensony on 3/21/2020 & rated 92 points: The 2009 Dead Arm is deep garnet in color and completely opaque. This demands an hour-plus to open up, but once it does the nose showcases aromas of blackberry, baked black cherry, redcurrant, licorice, smoke, chocolate, coffee, forest floor, underbrush, and charred red meat. Once on the palate, the wine offers notes of blackcurrant, juicy plum, cherry, tobacco, loamy soil, black pepper, wet crushed rock, mocha, tar, and oak. This is full-bodied with high acidity, medium (+) tannins, and a long finish dominated by flavors of dark berries and char. The wine is powerful yet balanced with the structure to go at least another 5 years. (2366 views) | | | Tasted by Zweder on 2/12/2020 & rated 92 points: Monthly Tasting Group HWS #146; Australian Shiraz (By JZ): Chocolate, sweet dark berries, firm acidity, tannin and bitterness. Also elegance. Does the wine need some more years to show all of its merits? 91 - 92 (2679 views) | | | Tasted by MHinOZ on 2/12/2020 & rated 95 points: As good as I remember it when it was cheaper and newer (2342 views) | | | Tasted by maxima on 3/27/2019 & rated 89 points: Super velouté et riche, un brin sucré avec de belles
épices et du fruit compoté sur une finale
chaleureuse. (3628 views) | | | Tasted by Dan & Patti on 3/4/2019 & rated 95 points: Still with good fruit and a forever finish (2565 views) | | | Tasted by phynes on 11/3/2018 & rated 92 points: Powerful structured wine with loads of fruit and plenty of life left in it. (3096 views) | | | Tasted by Aleks Che on 10/9/2018 & rated 90 points: CHE90
Tannic, high acidity and not ready. (2880 views) | | | Tasted by Andrew67 on 9/25/2018 & rated 91 points: Excellent wine. Lots of power, and perhaps a touch too much alcohol right now. The structure and balance are what stand out. It has a long life in front of itself. (2885 views) | | | Tasted by WDK on 8/19/2018 & rated 96 points: Fantastic Shiraz. Big, ripe, structured and long. (2687 views) | | | Tasted by Mckalm on 7/21/2018 & rated 92 points: Fantastiskt vin, på toppen nu. Otroligt mkt mognadstoner, läder, balanserad vanilj, bra struktur, perfekt till entrecote. Jättegott. (2621 views) | | | Tasted by Dan & Patti on 1/17/2018 & rated 93 points: Has 2-3 years left,excellent nose with dark fruit and a moderately long finish (3316 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sarah Ahmed
Decanter, d'Arenberg The Dead Arm vertical tasting (10/18/2019)
(d'Arenberg, The Dead Arm Shiraz, McLaren Vale, South Australia, Australia, Red) Subscribe to see review text. | By Michael Godel
WineAlign (11/4/2013)
(D'arenberg The Dead Arm Shiraz, Mclaren Vale red) Subscribe to see review text. | By David Lawrason
WineAlign (11/4/2013)
(D'arenberg The Dead Arm Shiraz, Mclaren Vale red) Subscribe to see review text. | By John Szabo, MS
WineAlign (10/10/2013)
(D'arenberg The Dead Arm Shiraz, Mclaren Vale red) Subscribe to see review text. | By Campbell Mattinson
The WINEFRONT (5/8/2013)
(d’Arenberg The Dead Arm Shiraz) Subscribe to see review text. | By James Halliday
Halliday Wine Companion (2/12/2012)
(d'arenberg the dead arm shiraz) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2011, IWC Issue #157
(d'Arenberg The Dead Arm Shiraz McLaren Vale) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/14/2014)
(d'Arenberg Shiraz The Dead Arm) Very dark purple red violet color; reduction, roasted black fruit, beets, tar nose; tasty, tart black fruit, roasted black fruit, charred beets, mineral, pepper palate; long finish 93+ points 93 points |
NOTE: Scores and reviews are the property of Decanter and WineAlign and The WINEFRONT and Halliday Wine Companion and Vinous and RJonWine.com. (manage subscription channels) |
| d'Arenberg Producer website | Wine Doctor.com profile
U.S. Importer (Addt'l Info)
Producer Location (Google Maps)
One of the most significant wineries in McLaren Vale founded in 1912. The winemaking processes of the past have been maintained, capturing the unique small-batch character of the wines and the true flavour of the McLaren Vale region. All grapes, red and white, are basket-pressed. The reds are still traditionally fermented with the grape skins (caps) submerged in open wax-lined concrete fermenters utilising the age-old technique of foot-treading.
Winemaking duties are carried out by fourth-generation Chester d’Arenberg Osborn. In June 2004 Chester’s father, d’Arry was awarded a Medal of the Order of Australia in the Queen’s Birthday Honours for his contributions to the wine industry and to the McLaren Vale region. After more than 65 consecutive vintages d’Arry is very proud of his achievements in creating an internationally recognised wine brand commonly known as the ‘Red Stripe’ due to the distinctive diagonal red stripe that adorns the label. d’Arenberg’s art of being different extends to a range of fortified and dessert wines, which have legendary status worldwide.2009 d'Arenberg Shiraz The Dead ArmThe Vintage
2009 was one of the best vintages for Shiraz in the last decade. Sufficient winter rains set up the vines well with good canopies. December and most of January were very cool with only three days above 30°C until late in the month. There was a string of days above 40°C in late January that had little effect as most vines were going through veraison. The mild weather that followed ensured that ripening was stress free and grapes showed good levels of natural acidity and balanced tannins.
The Winemaking
Small batches of grapes are crushed gently and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending.
Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. The Dead Arm does not undertake fining or filtration prior to bottling, which may result in a harmless deposit in or adhering to the bottle.
The Characteristics
Dark fruit and savoury characters leap from the glass, in particular there is liquorice and blackberry, laced with a hint of char. Complexity in the shape of iodine and soil like notes follow. Each whiff brings out something new.
The wine is powerful and structured. There is a plethora of sweet fruit character, plums and mulberries, but not a hint of fatness. Rather the wine is quite compact and focused. Again layer upon layer of exotic characters, earth and crushed ants among others, only add to the intrigue of this wine. A powerful yet refined expression of Shiraz with balance, complexity and persistence..... and unmistakeably d’Arenberg.
Cellaring Potential
While enjoyable in youth, this wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity and providing immense interest. This wine is best stored in an environment free of direct sunlight and with consistent temperatures between 10°C and 15°C.
Shiraz Varietal article (Wikipedia) | Varietal character (Appellation America)The Dead ArmThe Story Behind The Name
Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often vines affected are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.
The Winemaking
Each batch of fruit received is gently crushed in our Demoisy open-mouthed, rubber-toothed crusher so as many of the berries as possible remain whole. After crushing, the must is transferred to open fermenters where the seeds and skins are permanently submerged beneath the free run juice.
The must receives no plunging or pumping over while fermentation occurs. Once the primary fermentation is nearly complete, traditional foot-treading takes place prior to basket-pressing. The wine is then transferred to barrel to complete its primary and secondary fermentation.
After 20 months every barrel is individually assessed for quality.
Only the best barrels are selected to be bottled as The Dead Arm Shiraz.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Fleurieu Fleurieu Wineries & Cellar Doors (southaustralia.com)McLaren Vale McLaren Vale (McLaren Vale Grape, Wine and Tourism)
(Hastwell & Lightfoot webpage) |
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