dArenberg Dead Arm Shiraz 2006
Currently out of stock
Each batch of fruit received is gently crushed in the open-mouthed, rubber-toothed Demoisy crusher so that as many 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. 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 twenty months every barrel is individually assessed for quality. Only the best barrels are selected to be bottled as The Dead Arm Shiraz. Alcohol 14.5%
Excellent Langtons Classification & Gold Medal 2008 Concours Mondial de Bruxelles. 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.
A very dark, vibrant, polished appearance with a dense red crimson hue. The aroma upon opening is surprisingly elegant showing superb fruit characters dominated with red fruits, plum, spices, red cherries, cranberry, white and green pepper and blueberry notes against a back drop of very fine oak. The flavours are ripe; red fruits, cherries, plums and black olives with edges of dried garden herbs. As the wine opens the palate is extremely tight and controlled. In many ways this wine is more elegant than previous vintages with tannins that have a wonderful mineral grittiness that is balanced right to the wine's pointed finish.