2002 d'Arenberg The Dead Arm
Syrah - 375ML
  • WA 92
  • WS 92
  • IWC 91
  • WE 91

$27.99

This product is
out of stock

$27.99

This product is
out of stock

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WA 92
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, January 2004
The 2002 The Dead Arm Shiraz was a challenge to effectively analyze. After the magnificent 2001 it comes across as lighter-styled more elegant but also closed and restrained. Several hours of aeration were beneficial but... The 2002 The Dead Arm Shiraz was a challenge to effectively analyze. After the magnificent 2001 it comes across as lighter-styled more elegant but also closed and restrained. Several hours of aeration were beneficial but this cuvee seems to be playing it close to the vest. However there is power underneath the tannic structure. A deep ruby/purple color is followed by a backward full-throttle Shiraz lacking the exuberance unctuosity and stunning concentration of the 2001 and 1998. It has noble breeding but appears to be totally shut down at present. Anticipated maturity: 2009-2020. Importer: Rob McDonald Old Bridge Cellars Napa CA; tel. (707) 258-9552
WS 92
Wine Spectator - Wine Spectator, December 2004
Rich complex but not at all heavy-handed a plush heady mouthful of black cherry blackberry menthol and a wee touch of forest mushroom all mingling in a rich finish that lasts and lasts. Drink now through 2020. 500 cases... Rich complex but not at all heavy-handed a plush heady mouthful of black cherry blackberry menthol and a wee touch of forest mushroom all mingling in a rich finish that lasts and lasts. Drink now through 2020. 500 cases imported. –HS
IWC 91
Stephen Tanzer's IWC - Stephen Tanzer's IWC, July 2004
Bright full ruby. Varietally expressive aromas of currant espresso smoke gunflint and sexy oak with a distinctly feral note. Highly concentrated dense and smoky with a strong syrah note of gunflint. Broad mouthfilling... Bright full ruby. Varietally expressive aromas of currant espresso smoke gunflint and sexy oak with a distinctly feral note. Highly concentrated dense and smoky with a strong syrah note of gunflint. Broad mouthfilling shiraz with lovely framing acidity intriguing minerality and impressively sweet tannins.
WE 91
Wine Enthusiast - Wine Enthusiast, March 2005
Impresses the hell out of you on the first look-it offers controlled pretty plum and berry fruit on the palate with black pepper cassis and graham cracker aromas. Overexamine it though and you start to find things that... Impresses the hell out of you on the first look-it offers controlled pretty plum and berry fruit on the palate with black pepper cassis and graham cracker aromas. Overexamine it though and you start to find things that you wish were different (for me it wants more intensity midpalate) but that doesn't mean that this isn't delicious. Why not just sit back and enjoy the mocha-laden finish and leave analysis to another day?
Color & Type Red
Varietal Syrah
Country Australia
Region South Australia
Sub-region McLaren Vale
Vintage 2002

Label

For d’Arenberg’s Dead Arm Shiraz, small batches of grapes are gently crushed and then transferred to five ton open fermenters. These batches remain separate until final blending and 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 and old American oak barrels to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

The name Dead Arm pays a sort of tribute to a vine disease. Caused by the fungus Eutypa Lata that randomly affects vineyards all over the world, the result leaves one half of the vine, or an 'arm', reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.

Winery

d'Arenberg

One of the most significant wineries in McLaren Vale, d’Arenberg was established in 1912 when Joseph Osborn, a teetotaler and director of Thomas Hardy and Sons, sold his stable of prize winning horses to purchase the property that now houses the winery, cellar door, and d’Arry’s Verandah Restaurant.

Chester Osborn, fourth generation family member and Chief Winemaker since 1984, has forged a reputation for producing strikingly individual wines and melding tradition and innovation. He has rejuvenated the 70 year old cellars and 19th Century vineyards and oversees all aspects of winemaking, viticulture and marketing.

Discovering new varieties suited to the diverse terroir of McLaren Vale has been an ongoing passion for Chester. Early in his tenure, he took leave from the winery and spent most of a year on a viticultural and oenological tour of France, Italy, Germany and Spain. He has since introduced many varieties to the region including Viognier, Marsanne, Roussanne, Tempranillo and Souzao. d’Arenberg now makes wine from over 33 different varieties.

Minimal input viticulture is employed across d’Arenberg owned, leased and contracted vineyards to ensure grape quality and environmental responsibility. This includes minimal or no irrigation, no soil cultivation, minimal spraying and most importantly, no fertilization. This natural and environmentally friendly philosophy encourages strong root systems that penetrate multiple levels of soil which is reflected in lively tannin structures, soil characters and fine minerality.

d'Arenberg is the only winery in Australia to basket press white wines as well as reds, making for a labor intensive process, but the quality of the results makes this worthwhile. This pressing is controlled and extremely gentle. White wines are basket pressed before fermentation to ensure no color or tannins are extracted from the skins, and the reds are pressed afterwards. After pressing, barrel fermented components are aged on lees to slow aging and keep the wine fresh, while also reducing oak influence. There is no racking until the final blending, and the wines do not undertake fining or filtration prior to bottling.