2004 d'Arenberg The Dead Arm
Syrah - 750ML

  • WA 95
  • IWC 94

$59.99

This product is
out of stock

$59.99

This product is
out of stock

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WA 95
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, October 2006
The renowned 2004 Shiraz The Dead Arm fashioned from ancient head-pruned vines is stunning. An inky/purple color is accompanied by a glorious perfume of creosote/melted road tar blackberry and cassis liqueur pepper and... The renowned 2004 Shiraz The Dead Arm fashioned from ancient head-pruned vines is stunning. An inky/purple color is accompanied by a glorious perfume of creosote/melted road tar blackberry and cassis liqueur pepper and spice. This deep rich full-bodied tannic Shiraz should be drinkable in 2-3 years and will last for two decades or more. It is the finest Dead Arm since the 2001.
IWC 94
Stephen Tanzer's IWC - Stephen Tanzer's IWC, July 2006
Saturated violet. Pungent tobacco- and espresso-laced cherry cassis and blackberry aromas with a hint of mocha. Beautiful dark berry vanilla and Indian spice flavors expand and gain sweetness with air. The lushly tannic... Saturated violet. Pungent tobacco- and espresso-laced cherry cassis and blackberry aromas with a hint of mocha. Beautiful dark berry vanilla and Indian spice flavors expand and gain sweetness with air. The lushly tannic finish positively explodes with sweet raspberry and mulberry flavors with dark chocolate and exotic blood orange notes adding a vibrant quality. An impressive return to form for d'Arenberg's flagship red.
Color & Type Red
Varietal Syrah
Country Australia
Region South Australia
Sub-region McLaren Vale
Vintage 2004

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.