98 points,

Robert Parker's Wine Advocate, August 2003

Readers should be on the look out for the 2001 The Dead Arm Shiraz, one of the greatest examples of this cuvee. Its dense black/purple color is accompanied by celestial aromas of melted licorice, graphite, blackberries, cassis, incense, anise, and toasty oak. Fabulously concentrated, with great purity, an unctuous, viscous texture, and an amazingly long, 60-second plus finish, this fabulous baby will need 5-6 years of cellaring...

88 points,

Wine Spectator, January 2004

Dense and distinctive for its spicy, licorice-scented black cherry and berry flavors, solid at the center but it feels tightly wound and unwilling to open up. Maybe with time, but this doesn't show the depth and length Dead Arm usually achieves...

About Winery

One of the undisputed kings of Australian Shiraz and Rhone varietals. With vineyards over 100 years old and utilizing minimal handling techniques that include the use of 19th century basket presses (for both white and red wines), foot treading and small batch fermentations, the range displays incredible depth, from the flagship Icon's right through to the entry level "The Stump Jump's". Owned by the same family since its founding in 1912 - four generations of learning have provided current Chief Winemaker, Chester Osborn, with an intimate knowledge of his vineyards (now totaling over 270 acres). One of Australia's greatest producers of old vine shiraz and grenache - one of the few wineries to boast vineyards that are over 100 years old - provides the estate with fruit of incredible intensity. A pioneer of McLaren Vale - over the decades d'Arenberg has introduced many wines that have become defining styles for the region and today remains an industry innovator, championing such varieties as viognier, marsanne and roussanne. Unique fruit handling procedures - d'Arenberg is perhaps the only Australian winery to utilize nineteenth century basket presses in making all of its wines (both white and red) - this provides extremely gentle pressing and avoids excessive extraction. Their crushing techniques are so gentle that the odd lizard that gets caught up in the receival bins actually survive! Foot treading (in rubber waders!) of the red varieties is a time honored practice at d'Arenberg.

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