D'Arenberg The Dead Arm Shiraz 2020 Magnum (1500ml) is the iconic flagship Shiraz from McLaren Vale, showcasing the remarkable concentration and complexity that have made this wine one of Australia's most celebrated reds. Inspired by the "Dead Arm" vine phenomenon, where low-yielding vines produce exceptionally intense fruit, this vintage offers expressive aromas of blackberry, plum, red cherry, blueberry, liquorice, spice, black olive, and savoury herbs. Full-bodied and beautifully structured, it combines vibrant fruit, fine oak, and silky tannins with a long, powerful finish. Presented in a 1500ml Magnum, it is ideal for cellaring, sharing at special occasions, or gifting to collectors and lovers of premium Australian Shiraz.

Vivino | Vivino 4.2

Dark, vibrant, polished appearance with a dense red crimson hue. The aroma 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.

Darenberg.com.au

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

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.

Technical Specs

Alcohol: 14.5%
Closure: Screw Cap
Harvest/Vintage: 2020
Oak: Matured for 18 months in a mixture of new and used French oak barriques
Varietals: 100% Shiraz
Farming/Vineyard: Selected low-yielding Shiraz parcels from McLaren Vale. The wine's name refers to Eutypa, a fungal vine disease that can kill one arm of a vine, leaving the other to produce intensely flavoured grapes
Winemaking: Small batches gently crushed and fermented separately in five-tonne open fermenters. Foot-trodden two-thirds of the way through fermentation, then basket-pressed and transferred to French oak barriques to complete fermentation. Aged on lees, with no racking until final blending; neither fined nor filtered
Winemaker/Producer: Chester Osborn / d’Arenberg
Region/Appellation: McLaren Vale, South Australia, Australia
Classification: McLaren Vale GI

Serving Temperature: 16–18°C
Decanting: Decant for 1–2 hours before serving to allow the wine to open and its tannins to soften.
Food Pairing: Grilled or roasted beef, lamb, venison, slow-cooked short ribs, game dishes, and mature hard cheeses.