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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 60 notes) - hiding notes with no text | | | Tasted by gharter on 7/4/2019 & rated 90 points: Opened with the E&E Black Pepper Shiraz. Paled when compared to the E&E. Needed some tine to open. Big nose with smoke, grilled meats, black fruit and spice. Similar flavors. A littel on the acidic side. Much better at hour 2 and later.
No hurry to open the last bottle or 2.
Much better than expected at this age. (2115 views) | | | Tasted by winepaw on 4/21/2019 & rated 91 points: Last bottle of a case. Robust with Mature shiraz fruit. Still drinking nicely. Paired well with grilled lamb chops. (2048 views) | | | Tasted by Butzemann on 11/24/2018 & rated 90 points: Copper red, smells of leather, green pepper and a little bit of blackberry, in the mouth leather, green pepper and acidity, in the aftertaste blackberry and leather, good length (30 sec), good red (2188 views) | | | Tasted by Papies on 10/24/2018 & rated 89 points: Liquid smoke. Intense, dark fruits, leather but the smoky, roast meat is what dominates. An interesting wine and definitely stood the test of time but just thinking whether the over-oaking this had in its youth probably with a high toast barrel effectively just makes it something it shouldn't be . The Arts has a whole vertical of these so we will try a few more am sure down the line and see. a bit fake in a way assuming the bottle is characteristic.. 88-89 (2439 views) | | | Tasted by asgerG on 3/12/2018 & rated 90 points: Vinklubben 1983's Overseas vs. Europe tasting hos Asger (Hos Asger): DnP. Dar red, yellow rim, 5. Generous eucalyptus dominated bouquet. Harmonious palate, mellow tannins, long finish. drink now-onwards. A bit monolitic but a pleasure none the less. (2661 views) | | | Tasted by Skip4wine on 8/13/2017: Over the hill (2059 views) | | | Tasted by NineteenEightyTwo on 2/4/2017 & rated 94 points: Opaque crimson color, slightly cloudy. This has a brooding nose of ripe berries, olive tapenade, shoe polish, milk chocolate and cedar. The palate is smooth and round, with ample dark fruit transitioning into a lingering herbaceous finish with subtly grainy tannins. This is a great example of The Dead Arm which, to d'Arenberg's credit, is a consistently high performer throughout the vintages. If only all Shiraz matured so gracefully! This is near optimal maturity and should be enjoyed without hesitation. (2518 views) | | | Tasted by Caruso on 2/7/2016 & rated 95 points: Stored in perfect conditions since release. Not decanted! Ruby with orange rim. Intense cigar box and mint at first, then adding toffee. On the palate black currant, black cherries, cigar (havanna I guess), cedar, chamomile, herbs. I wonder if this would be recognized in a top bordeaux blind tasting of full mature vintages. Very long finish. Great! Hard to tell how one give it less than excellent ratings. (3614 views) | | | Tasted by KristianT on 4/5/2015 & rated 91 points: One of the best older Dead Arms that I have had. After a glacial development where it has tasted very young for the past decade, it has finally started to show age and maturity. Dark fruit and spice with clear eucalyptus, amaretto cherries and blackberries. (4321 views) | | | Tasted by Morty on 1/5/2015 & rated 85 points: Very pleasant, enjoyable red drunk first week Dec 2014. Feared it might have faded out but has stood the test of time and still drinking well at 17 years.
Lovely floral & berry nose, boysenberry fruit, nicely integrated oak and tannins, very soft, mellow old red.
But lacked complexity. No wide spectrum of flavours or layers. Each sip the same. A very simple wine for around a price tag of $70, can get the same for $30. So have to mark it down a wee bit on that basis.
Maybe better drunk when younger and the primary fruit as this wine's strength is still at the forefront. (4309 views) | | | Tasted by MC2 Wines on 12/5/2014: Zachy's Wine Auction - Winter 2014 (Smith & Wollensky (48th & 3rd Ave)): Here again a wine which suffered a bit from the company it was in. It was a lot fruitier than the Grange, a bit clearer tasting, but died much more quickly on the ending and just didn't have the same layers. Good wine, but tough to compete (although given price differential, sometimes this would be the right one). (4354 views) | | | Tasted by robmatic on 6/29/2014 & rated 89 points: Fruit has faded a bit and wood now dominates. Still a very enjoyable drink, but I'd recommend finishing these up. (4072 views) | | | Tasted by hkm520240 on 4/11/2014 & rated 89 points: Dead Arm Vertical dinner (Ola Cocina Del Mar, Marina Bay Financial Centre): Dark garnet with slight brick red rims, subtle nose of roast coffee and perfume notes but fruits seems drying out. Lean and medicinal fruits on palate, along with roast coffee and some dark fruits. Mellow down with soft tannins and medium finish. Still holding but clearly on its last leg, drink up.
There was dividing opinions among the tasters on this wine, while some thought that it has over the hill, others thought that it was still holding and drinking beautifully now. Wine is so interesting and different people see it differently. (3827 views) | | | Tasted by steinbrl12 on 2/9/2014 & rated 91 points: good nose, fruit and depth. Has held up well (2656 views) | | | Tasted by thewinelake on 1/4/2014 & rated 93 points: Wow - this is sensational. My first thought was that this was remarkably reminiscent of Grange. I've had a reasonable amount of experience with Grange, but if this was hidden in among them, it would be very hard to single it out.
In terms of flavours/aromas: Fruit (red/dark berries), mint, eucalyptus, leather, meat, coffee, chocolate are all in there, most harmoniously integrated. The alcohol is evident to the degree that anyone choosing this wine would expect (but there's very little sense of heat). And (this may sound unpleasant to some) the lingering finish quite reminds me of Cadbury's Fruit & Nut chocolate!
I used to consider this wine greatly overrated, but maybe Parker wasn't so wrong after all...
Better than a 1998 that we had recently - which was very nice, but slightly anonymous.
No rush to drink it, but it's so delicious now... (2650 views) | | | Tasted by Peech on 10/25/2013 & rated 93 points: sweeter on the nose and palate compared to the RWT. Also some coconut here as well as coffee. More concentrated on the palate. This is more like it! (64 views) | | | Tasted by fizz on 10/25/2013 & rated 92 points: Decanted 2 hours. Fine sediment. Its appearance does not give away the age. Rich but mellow mature Shiraz. Dense black fruits, sweet liquorice, integrated spicy oak. There are complexities like iron, earth, menthol. Long. It's in it's drinking window. (2785 views) | | | Tasted by StefanAkiko on 8/20/2013 & rated 93 points: Finger-lick-orice-ing good!
Old style, detailed, high quality Aussie Shiraz with a bright acidic back bone that lifts this beauty and a distinctly "liqueury" expression.
Reading all the TN's here, we're surprised that so few mention licorice/anise seeds/Bassett's AllSorts and similar because, FWIW, this wine is swimming in it. Cassis, rich-dark-cherry-liqueur, earthy minerality, mature fruits including brown bananas. M+ acids in a Northern Rhône fashion, M tannin still lingering and adding firmness. Fabulous concentration and close to high-score on the sediment scale. Long, satisfying and our only bottle.
We just love a muscular Oz btl from time to time.
Decanted at home for sediment. Had at La Rochelle, Akasaka (Tokyo). Married especially tonight's fois gras plate and the lamb provencale.
Wife: 89p
The two sommeliers prefer other wine: one found this OTT alcoholic and one prefers younger wine. My taste says it still has some way to go.
377 btls still to go in this fantastic community!
However, none in our cellars :-(
Only btl, pretty good timing. (3142 views) | | | Tasted by Annabk on 6/14/2013 & rated 82 points: Drank as part of a vertical tasting with the '99, 2000 and '02, but over a long dinner and unfortunately no notes taken. Comment "good". (2515 views) | | | Tasted by Timbalimba on 1/20/2013 & rated 91 points: Purple, slight bricking. Big, hot Aussie nose, toasted oak, bacon, eucalyptus, beef blood. Dense fruit on the palate, no tannin, little acidity, just a block of mature black fruit, tobacco, spice, heavy oak. Interesting that it has kept its flavour profile for so long--- just a slightly more settled, mellowed version of itself. (2853 views) | | | Tasted by bowempe on 8/12/2012 & rated 93 points: The fruit on this was still alive and rounded out by secondary flavors. Not too big and in your face. This is more restrained and elegant. A joy to drink. (3586 views) | | | Tasted by RayOB on 3/17/2012 & rated 90 points: d'Arenberg The Dead Arm Vertical '95 - '04: Light hue, dark core
Pepper, cherries, mint, eucalyptus, tar, minerality, rasberries and vanilla
Medium tannins with some harshness to the mouth and a mid length (4406 views) | | | Tasted by Zafer on 2/11/2012: Intense ripe orange and a touch of red berries on the nose. Orange bitters on the palate. Fuller body, tannins mellowed but there, smooth, with a good acidic kick to it. I can't quite get past the bitters -- it's like drinking a Manhattan in a wine glass, which I like, but I don't know if it makes up for the lost complexity to make me wish I had more bottles of it. Still, I'm enjoying this one very much. 4/5. (3358 views) | | | Tasted by edjBoca on 1/27/2012 & rated 93 points: Drank at my BDay tasting dinner with the Brown Bag Crew plus... It was similar to the last bottle. A really different type of Australian Shiraz. This is a balanced mature wine. (3538 views) | | | Tasted by Serge Birbrair on 1/22/2012: Popped and poured. My second bottle in a month and the bottle which only confirmed my first observation - not all Aussie Shiraz es are created equal and few are much better than the others. If your expectation are that you'll be hit by this wine like if it was 2x4, you'll be greatly disappointed. This is masculine wine with feminine half mixed together. If I were a butch lesbian, I'd drink nothing else! (3011 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.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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