d'Arenberg The Ironstone Pressings GSM 2008

Product code: 14ARE130B2008

The initial aromas are dominated with fragrant red fruits over spices and liquorice/earthy notes. As it breathes more obvious notes of loganberries, cranberry and mulberry fruits with maraschino cherry, dark chocolate and intense plum notes. There is an impressive background of fine-grain, cedary oak notes.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2008
  • ABV:14.5%
  • Colour:Red
  • Product Type:Still
  • Bottle Size:75 cl
  • Grape Variety:Grenache, Shiraz
  • 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: 10

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

How to say it

Darenburg Iron Stone Pressings Grunash Sheeraz Mourvedruh

Product guide note

This wine is a blend of 3 varieties, originally found in the south of France. Dark, brooding and big with sweet Grenache fruit (70%) overlaid with the spicy, power of the Shiraz (23%) and Mourvedre (7%). Like a turbo-charged Châteauneuf du Pape, it has plum, blackberry, hawthorn, black pepper and lavender notes wrapped up in ripe, mouth-filling tannins.

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 fermentation. The barrel fermented component is aged on lees to keep the wine fresh while a

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