Dead Arm Vertical dinner

Ola Cocina Del Mar, Marina Bay Financial Centre
Tasted Friday, April 11, 2014 by hkm520240 with 513 views

Flight 1 - Spanish Whites and Reds to start (3 Notes)

  • 2007 Gramona Cava Imperial Gran Reserva 89 Points

    Spain, Cava

    Two bottles opened to serve during the dinner and both have a similar notes.
    Fresh, nutty, peach, floral and hints of toastiness. Soft and fruity palate, peach and light toast. Not very high acidity but very easy. Clean medium finish.

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  • 2001 La Rioja Alta Rioja Gran Reserva 904 92 Points

    Spain, La Rioja, La Rioja Alta, Rioja

    Dark ruby with brick red tinges, soft and subtle nose of sweet fruits, earth, sweet leather and plum. Nice elegant bouquet.
    Supple entry and silky mouth-feel, exhibits blackcurrants, smoke, earth and dried plums. Touch of savoury and it is a very classic Rioja. Medium+ finish with fine and sweet tannins. Drinking beautifully now with decant. Acidity a little high at the beginning but it toned down with air.

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  • 2004 Finca del Marquesado Rioja Gran Reserva 91 Points

    Spain, La Rioja, La Rioja Alta, Rioja

    Dark ruby with brick red hues, nice ripe fruits nose, young and primary compare to 2001 La Rioja Gran Reserva 904, black-fruits, plums and nicely integrated vanilla oak. Smooth palate, fruity and ripe with subtle earth. It has bright acidity and good long finish. This is a pleasant surprise along with 2001 La Rioja Gran Reserva 904.

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Flight 2 - Dead Arm vertical 97,99,01,03,04,05 (6 Notes)

  • 1997 d'Arenberg Shiraz The Dead Arm 89 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    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.

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  • 1999 d'Arenberg Shiraz The Dead Arm 93 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    Dark garnet with crimson rims, beautiful nose, elegant and expressive, offers black fruits, blackberries and black licorice. Nicely integrated oak and not overpowering. The entry is rich, with good amount of fruits, lots of coffee notes along with mix of black and sweet fruits, leather and licorice. Palate is fresh and harmonious, with soft spicy finish, long and fine. This is very good indeed, balance and elegant.

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  • 2001 d'Arenberg Shiraz The Dead Arm 92 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    Dark garnet with vivid glossy hues, subtle nose of black fruits, plums interwoven with herbaceous, earth, oak and hints of chocolate. Sweet ripe fruits on palate with balance notes of coffee and vanilla oak. Palate here is showing better than the nose. It has a nice balance overall, mellow with soft ripe fruits after more than 10 years of aging.

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  • 2003 d'Arenberg Shiraz The Dead Arm 91 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    Dark inky core with youthful crimson tinges, good nose of black berries, blackcurrant, licorice and sweet oak. Nice balance palate with dark chocolate, wild blackberries and black cherries. Soft and supple mouth-feel, Long lingering finish with roast coffee notes.

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  • 2004 d'Arenberg Shiraz The Dead Arm 90 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    Very dark core but showing a developed nose of barnyard and mushroom. There seems to be some bret character found in this bottle, with some black fruits hide underneath. Soft and subtle notes of barnyard follow by black berries. Soft chewy tannins with medium finish. This looks like an off bottle to me but still some other tasters liked this wine.

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  • 2005 d'Arenberg Shiraz The Dead Arm 91 Points

    Australia, South Australia, Fleurieu, McLaren Vale

    Drank from a magnum. Dark red with bright crimson red rims, good nose from mix of black fruits, coffee, smoky and oak. Medium+ bodied, good acidity lead to black ripe fruits and toasted oak. Soft tannins and lingering finish. Already drinking well now.

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Flight 3 - Kaesler Bogan and a magnum Spanish Priorat to round off the dinner (2 Notes)

  • 2003 Kaesler Shiraz The Bogan 90 Points

    Australia, South Australia, Barossa, Barossa Valley

    Dark garnet with glossy crimson hues. Aromas of blueberries and ripe black plum, a little jammy with hints of cedar oak and touch of elegant. Sweet ripe fruits palate along with blueberries, blackberries and subtle spice. Still pretty juicy with 15.5% alc well contained and just showing some fat glycerin. Smooth silky palate, long finish with coffee notes.

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  • 2009 Franck Massard Priorat Huellas 90 Points

    Spain, Catalunya, Priorat

    Last magnum bottle ordered from the restaurant because the group didn't have enough wines. Decanted for half to one hour.Dark ruby, big powerful nose and oak dominance, along with plenty of dark fruits, dark plums, hints of sweet ripe fruits and some smokiness. Very typical young and modern Priorat. Ripe fruits palate, blueberries jam and raspberries. Very young and robust. Fine grippy tannins and long powerful finish which suspect driven by high alcohol but 14.5% ABV seems normal.

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