2012 d'Arenberg The Dead Arm
Syrah - 750ML
  • Best
    seller
  • WF 95
  • JS 94
  • VN 93

Reg: $59.94

$45.94

In Stock: 24+ btls
Ships Inmediately

Pre-Arrival: 0 btls
ETA: Pending

Reg: $59.94

$45.94

In Stock: 24+ btls
Ships Inmediately

Pre-Arrival: 0 btls
ETA: Pending

Shipping info Storage info

WF 95
Wine Front - Wine Front, November 2015
It just goes to show that “big” doesn’t have to mean either unbalanced or oak-driven. This is all or mostly about rich, black berried fruit and raking tannin, the end then lengthy and fresh. It’s not over-the-top but it’s... It just goes to show that “big” doesn’t have to mean either unbalanced or oak-driven. This is all or mostly about rich, black berried fruit and raking tannin, the end then lengthy and fresh. It’s not over-the-top but it’s not shy of its power and intensity. Earth, spice and ferrous notes churn though the tangy sweetness of the fruit. A long life is as good as guaranteed. Drink: 2016 - 2030
JS 94
James Suckling - jamessuckling.com, February 2016
Shiraz in a very attractive guise here, this has a little peppery edge with red fruits, raspberry leaf and red liquorice too, plus a little boysenberry and a meaty edge. The palate has a core of dark plum flavor, cedary... Shiraz in a very attractive guise here, this has a little peppery edge with red fruits, raspberry leaf and red liquorice too, plus a little boysenberry and a meaty edge. The palate has a core of dark plum flavor, cedary oak and a fine, savory tannin web; I like the freshness and concentration here. Best from 2022.
VN 93
Vinous - Antonio Galloni's Vinous, March 2016
Youthful purple. Primary black and blue fruits, floral pastilles, Indian spices and vanilla on the deeply perfumed nose, with a smoky mineral quality adding urgency and lift. Sweet, deeply pitched boysenberry and... Youthful purple. Primary black and blue fruits, floral pastilles, Indian spices and vanilla on the deeply perfumed nose, with a smoky mineral quality adding urgency and lift. Sweet, deeply pitched boysenberry and cherry-cola flavors spread out impressively on the palate, picking up spiciness and a touch of mocha on the back half. This lush, broad, seamless Shiraz finishes with excellent clarity and smooth tannins that contribute structure and gentle grip. - Josh Raynolds
JJB 93
Will Litton - JJ Buckley, November 2016
A classic ‘Dead Arm’ with a dark, midnight-black appearance. This gives off loads of blackberry and blueberry fruit, coupled with brown sugar, tilled earth and herbs as soon as the wine hits the glass. Lush and... A classic ‘Dead Arm’ with a dark, midnight-black appearance. This gives off loads of blackberry and blueberry fruit, coupled with brown sugar, tilled earth and herbs as soon as the wine hits the glass. Lush and full-bodied on the palate, fleshy black fruits with hints of exotic spice and black licorice are exceptionally intriguing. Showing nice extraction and layered concentration, this finishes with silky tannin that have just the right amount of grip. Fans of this wine are going to like this one a lot! A good decant will provide some immediate enjoyment, but your reward will be to drink in a year or two and cellar through the next decade+.
Color & Type Red
Varietal Syrah
Country Australia
Region South Australia
Sub-region McLaren Vale
Vintage 2012
Percent alcohol 14.6%
Closure Screw Cap

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.