D’Arenberg The Dead Arm Shiraz 2019 is bold and unapologetically intense, packed with dark cherries, black olive, mocha and a touch of nori umami. Full-bodied and structured, it shows serious tannin grip and aging potential, with a punch of spice and earthy depth. Not for the faint-hearted, but a rewarding pick for fans of concentrated, cellar-worthy Shiraz.

Jamessuckling.com | JS 92
Published: Feb 13, 2024

A malty nose, segueing to mulch, tapenade and forest accents, plus cloves, sassafras and blue fruit. A full-bodied wine that is showing considerable development and the clear capacity for further time in bottle. This said, I would not wait long. The tannins are astringent and drying across the finish. Drink or hold. Screw cap

The Wine Advocate | RP 89
Published: Oct 24, 2024
Drink: 2024-2039

The 2019 The Dead Arm Shiraz is firm and tannic, drying and full in the mouth. Layers of black fruit, exotic spice and all manner of black things color the experience here. The oak here is prominent; the density and grittiness of the palate are surely attributed to élevage and not wholly fruit. There’s a lot going on, and it’s potentially polarizing in its density and fire. No wallflower here. 15% alcohol, sealed under screw cap.

Darenberg.com.au

Brooding and alluring, plum, blackberry, liquorice and spice entwine with a raft of dark, earthy notes.

Tasting Notes
The 2019 Dead Arm Shiraz is a bright deep purple. Intense aromas of black cherries,mocha, Kalamata olives and dark chocolate. The palate is powerful with concentrated flavours of black cherry, blackberry, black olive seasoned with nori. A rich but balanced acid line provides length and persistence.The complexity of the tannins is truly unique. They are direct and focused, while being creamy and luxurious. Also maintaining incredible power and structure which gives this wine great cellaring ability. A wonderfully concentrated wine with complexity and a strong personality.

Winemaking
Small batches of grapes are gently crushed 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 oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

Behind the name
Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often affected vines 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.