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D'Arenberg Dead Arm Shiraz 2017

The document provides tasting notes and information about the 2017 Dead Arm Shiraz from Darenberg in McLaren Vale, South Australia. It describes the wine as having red fruit and spice aromas that transition to more brooding earthy notes. On the palate, the wine has balanced flavor, tannin, and acidity with concentration but a relatively fine tannin profile making it approachable upon release while still aging gracefully for 15+ years.

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ericwc123456
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50 views1 page

D'Arenberg Dead Arm Shiraz 2017

The document provides tasting notes and information about the 2017 Dead Arm Shiraz from Darenberg in McLaren Vale, South Australia. It describes the wine as having red fruit and spice aromas that transition to more brooding earthy notes. On the palate, the wine has balanced flavor, tannin, and acidity with concentration but a relatively fine tannin profile making it approachable upon release while still aging gracefully for 15+ years.

Uploaded by

ericwc123456
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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the dead arm

Shiraz 2017
McLaren Vale, Shiraz (100%)

The Name The Characteristics


Dead Arm is a vine disease caused by the This wine will have you second guessing as
fungus Eutypa Lata that randomly affects it skips between red fruits and lifted spice
vineyards all over the world. Often affected notes on the one hand to more brooding,
vines are severely pruned or replanted. dark, ashen, earthy aromas on the other.
One half, or an ‘arm’ of the vine slowly A sign of the vintage no doubt. The seasonal
becomes reduced to dead wood. That side conditions are even more evident on the
may be lifeless and brittle, but the grapes on palate where flavour, tannin and acid are
the other side, while low yielding, display in perfect balance. There is an impressive
amazing intensity. amount of concentration in this wine but
at the same time it feels somewhat more
The Vintage restrained compared to other more in your
A healthy winter and plenty of spring rains face, rustic Dead Arm vintages. Particularly
set the vines up very well. Bud burst was on when we look at the tannin profile which is
time, but very cool for the first part of a relatively fine example for this wine. The
spring. Shoots grew to 5 or 6 inches long and benefit of all of this of course is that it is
then stopped for a month. Flowering was immediately drinkable upon release. Don’t
quite late, by three weeks, which meant a be fooled by its approachability however,
late start to harvest, and long, slow ripening The Dead Arm Shiraz 2017 also shows all
periods. The summer rains stopped in the hall marks of a classic McLaren Vale
mid-January, so disease pressure was low. It Shiraz that will see it age gracefully for 15
was very dry from February to April, with plus years.
only a few millimetres of rain. Days were
mild with a lot of cool nights, the first few Cellaring Potential
weeks of April was around two degrees While enjoyable in youth, this wine will
hotter than usual, which help that last bits reach its full potential with bottle age
of fruit to ripen. Overall, a great vintage up to at least 20 years. The considerable
with minimal disease pressure and above structure and depth will ensure that the fruit
average crop levels. characters will develop over time revealing
more complexity and providing immense
The Winemaking interest. This wine is best stored in an
Small batches of grapes are gently crushed environment free of direct sunlight and with
and then transferred to five tonne headed consistent temperatures between 10°C and
down open fermenters. These batches 15°C.
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 oak barriques to
complete fermentation.
The barrel ferments are aged on lees, there
is no racking until final blending and no
fining or filtration.

Harvest dates 6 Mar – 8 Apr Alcohol 15.0%


Residual sugar 1.5 g/l Titratable acid 7.0
pH 3.50 Oak maturation 18 months
Chief Winemaker Chester Osborn Senior Winemaker Jack Walton

osborn road/po box 195 mclaren vale south australia 5171


telephone +61 8 8329 4888 • darenberg.com.au
facebook • twitter • instagram • @darenbergwine

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