d'Arenberg The Dead Arm 2008

Product code: 14ARE36B2008

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:2008
  • ABV:14.5%
  • Residual sugar:3.2 g/L
  • Colour:Red
  • Product Type:Still
  • Bottle Size:75 cl
  • Grape Variety:Shiraz
  • Closure:Screwcap
  • IWC Award:Bronze

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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: 12

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

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 and transferred to 5 tonne headed-down open fermenters. These batches remain separate until final blending. Foot treading is undertaken 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 old French and old American oak barriques as well as large casks to complete primary and secondary fermenta-tion. The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. No fining or filtration prior to bottling.

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