2008 d'Arenberg The Dead Arm
Syrah - 750ML
  • JH 96
  • WF 94
  • RR 94
  • IWC 92
  • WA 91
  • WS 90
  • WE 90

Reg: $54.94

$39.94

This product is
out of stock

Reg: $54.94

$39.94

This product is
out of stock

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JH 96
James Halliday - James Halliday, February 2011
Deep colour; vivid hue; fresh black fruits licorice toasty oak and sappy complexity are all evident on the bouquet; the palate is dark and chewy but falls short of being ponderous as the wine progresses at an even and... Deep colour; vivid hue; fresh black fruits licorice toasty oak and sappy complexity are all evident on the bouquet; the palate is dark and chewy but falls short of being ponderous as the wine progresses at an even and stately pace across the palate; excellent execution indeed.
WF 94
Wine Front - Wine Front, February 2012
Licorice blackberry red jelly cut flowers plenty of spice and some pepper with oak in support but ever less than those that came before - or so it seems. It's medium to full bodied combining savoury saucy elements and a... Licorice blackberry red jelly cut flowers plenty of spice and some pepper with oak in support but ever less than those that came before - or so it seems. It's medium to full bodied combining savoury saucy elements and a little garrigue-like herb intrigue with almost juicy sweet fruit to great effect. Tannin is a little choppy and firm but ads shape and interest. Surprisingly vibrant and fresh too. An excellent Dead Arm.
RR 94
Rhone Report - The Rhone Report, June 2012
The 2008 d'Arenberg Shiraz The Dead Arm is a superb effort in a difficult vintage. It's a deep meaty Shiraz that delivers an exotic array of pepper bramble blood and lavender like qualities that flow to a full-bodied... The 2008 d'Arenberg Shiraz The Dead Arm is a superb effort in a difficult vintage. It's a deep meaty Shiraz that delivers an exotic array of pepper bramble blood and lavender like qualities that flow to a full-bodied balanced and long Shiraz that's kept vibrant and clean by juicy acidity and ripe tannin. It's certainly a fun drink now yet it should evolve effortlessly for 12-15 years. - Jeb Dunnuck
IWC 92
Stephen Tanzer's IWC - Stephen Tanzer's IWC, July 2010
Glass-staining purple. Dark berries licorice Indian spices violet and cocoa powder on the highly complex nose. Concentrated and tactile with superb depth and noteworthy definition to the black cherry and dark berry... Glass-staining purple. Dark berries licorice Indian spices violet and cocoa powder on the highly complex nose. Concentrated and tactile with superb depth and noteworthy definition to the black cherry and dark berry preserve flavors. Wonderfully broad but lively on the long sappy penetrating finish. The tannins are chewy but in no way dry or hard. The wine's excellent fruit will allow for early drinking.
WA 91
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, December 2010
Deep garnet-purple colored the 2008 The Dead Arm Shiraz has a reduced rubber character to begin then pronounced aromas of warm blackberries licorice earth thyme moss and a whiff of game. Crisp full and very concentrated... Deep garnet-purple colored the 2008 The Dead Arm Shiraz has a reduced rubber character to begin then pronounced aromas of warm blackberries licorice earth thyme moss and a whiff of game. Crisp full and very concentrated in the mouth it has firm very fine tannins and a long earthy finish. Give it another year or two in bottle and drink it 2013 to 2020.
WS 90
Wine Spectator - Wine Spectator, June 2012
This fresh open-textured Shiraz is generous with its currant and plum fruit mingling harmoniously with spicy notes on the slightly chalky finish. Drink now through 2016.- H.S.
WE 90
Wine Enthusiast - Wine Enthusiast, February 2013
Concentrated and intense, this wine features a potent whack of oak on the nose, with dark fruit and mocha overtones. There are enough hints of bright, raspberry-tinged fruit to warrant optimism about its aging trajectory... Concentrated and intense, this wine features a potent whack of oak on the nose, with dark fruit and mocha overtones. There are enough hints of bright, raspberry-tinged fruit to warrant optimism about its aging trajectory, but at the moment it is dark, heavy and slightly scorched. Try after 2017.
JJB 93
Chuck Hayward - JJ Buckley, November 2012
With an impenetrable opaque purple hue and a deeply concentrated bouquet that is unyielding without aeration this vintage of Dead Arm is a classically styled bottling. Intense aromas of Greek olive creamy blackberry jam... With an impenetrable opaque purple hue and a deeply concentrated bouquet that is unyielding without aeration this vintage of Dead Arm is a classically styled bottling. Intense aromas of Greek olive creamy blackberry jam and bittersweet chocolate populate the glass as the wine opens up while still leaving much in reserve. With a focused shape on the palate the powerful flavors start off delicately and gain more intensity and richness towards the mid and backpalate. There's a crispness to the black fruit that keeps the flavors lively and fresh while adding elegance. A layer of graphite infused tannins forms a structural undercurrent to the round and fruit-filled finish. This is a well-proportioned Dead Arm that still maintains McLaren Vale's trademarks of dense fruit and licorice-laced tannins. Enjoy 2012-2026.
Color & Type Red
Varietal Syrah
Country Australia
Region South Australia
Sub-region McLaren Vale
Vintage 2008

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.