The Dead Arm Shiraz Magnum by d’Arenberg

d’Arenberg The Dead Arm Shiraz Magnum- the flagship wine from a premier league winery.

Characteristics

The Dead Arm Shiraz Magnum. Selected parcels of premium fruit from across over a century of d’Arenberg’s top vineyards are artfully blended to create this stunning Shiraz. More savoury than previous Dead Arms, the
2018 begins with dark fruits, damson plum, and lovely fennel seed twists. Rich balsamic glazed beets, roasted meats and jus give layers of complexity unlike anything we’ve ever seen. Superb balance. Slaty, persistent,
mineral like tannins bring a generous framework for decades of cellaring. This is a wine of history and provenance. Highly collectable, The Dead Arm is considered by many to be one of the top Shiraz in Australia.

The Dead Arm 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.

Vintage

Quite a wet winter with July, August and September being way above average in rainfall. October, November and December were a little below average and January, February and March were more or less bone dry. Temperatures were mild until late January, so vines seemed to be delayed and harvest appeared like it was again going to be late. However, a few hot days and nights brought the ripening forward with slight sacrifice of acidity. The above average temperatures of February and March and the dryness made everything ripen relatively quickly. Yields appeared on the lighter side, because the heat and dry conditions did reduce them significantly, however they were still quite respectable across all varieties.

Making The Dead Arm Shiraz

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

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An iconic Australian winery producing wines loved the whole world over.

The Dead Arm Shiraz by d’Arenberg