D'Arenberg The Dead Arm Shiraz 2016 encompasses the D'Arenberg ethos that every vineyard has a personality which is encouraged to flourish with minimal intervention in the vineyard and winery. Through time honoured techniques such as open fermentation, foot treading and basket pressing, this personality is allowed to shine. Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. 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 barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.
This iconic wine always displays the power and intensity of McLaren Vale Shiraz, yet has an elegance and refinement that few other wines from the region possess. It’s vibrant and lifted on the nose with bustling red fruits and savoury spice. The palate is long, linear and pure with tightly wound youthful tannins and mouth-watering acidity. Beneath the layers of blueberry, pomegranate and satsuma plum is an intriguing core of earth and crushed rocks. Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often affected vines are severely pruned or replanted. One half, or an 'arm' of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.
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