d'Arenberg The Dead Arm Shiraz 2009

Dead Arm is a vine disease in which 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.
 
Small batches of grapes were crushed gently then transferred to five tonne headed down open fermenters. These batches remained separate until final blending. Foot treading was undertaken two thirds of the way through fermentation, then the wine was basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments were aged on lees, and there was no racking until final blending.
 
This 2 x Gold medal winner by winemaker Chester Osborn shows blackberry, plum, currant, licorice and tarry notes on the nose. The ripe palate features blackberry, plum and mulberry with touches of earth, leather and peppery spice. It’s rich yet elegant with firm tannins and tight cedary oak on the finish.