d'Arenberg The Dead Arm 2007

Product code: 14ARE14M2007

The nose is very aromatic, floral and youthful. The lavender floral notes along with plum and blackberries, pepper, cinnamon, nutmeg and hint of five spice. The opulent palate is rich and dense with staggering concentration. Rhubarb and deep earth add to the complexity. The chewy tannins are abundant and balanced by the fruit power. Building through the palate the tannins provide for a long vibrant savoury and spicy finish.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2007
  • ABV:15%
  • Colour:Red
  • Product Type:Still
  • Bottle Size:1.5 litres
  • Grape Variety:Shiraz, Acolon
  • Closure:Screwcap

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Taste scale & description

Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The score runs from 0 (luscious, sweet wines) up to 12 (full-bodied, intense dry reds).

Taste Scale: 11

You enjoy big, bold wines that really pack a punch. For many of you this means the bigger the better.

How to say it

Darenberg Dead Arm Sheeraz

Product guide note

The nose is very aromatic with lavender floral notes along with plum, blackberries, pepper, cinnamon, nutmeg and hint of five spice. The opulent palate is rich and dense with staggering concentration. Rhubarb and deep earth add to the complexity. The chewy tannins are abundant and balanced by the fruit power, savoury and spicy finish.  The structure is muscular and the fruit powerful yet it maintains a pretty elegance which is allowed to flourish with deft use of oak.

Production information

Producer: d'Arenberg

d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester.

 

Production note

Small batches are crushed. These batches remain separate until final blending. Foot treading is undertaken on most parcels two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete primary and secondary fermentation. The barrel ferments are aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blendin

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