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  • Country ranking ?

    293
  • Producer ranking ?

    33
  • Decanting time

    6h
  • When to drink

    now to 2040
  • Food Pairing

    Potatoes Mashed with Turnips and Celery Root

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The Story

The Story Behind The Name / Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often vines affected are severely pruned or replanted. 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.

The Characteristics

A classic Dead Arm in every sense o...

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Wine Information

The Vintage Due to drought conditions not seen for decades, 2007 was the earliest start to vintage in McLaren Vale. Overall winter rainfalls were a third of what is considered normal. The dry conditions and cold spring temperatures leading up to the growing season affected the vines fruiting and canopy development, with very short shoot length. This resulted in reduced bunch and berry size and ensured high tannins. 

Just as vintage was to c...

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Information

Origin

McLaren Vale, South Australia

Glass time

2h

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Inside Information

The Winemaking Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five-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 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 blending. Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. The Dead Arm Shiraz does not undertake fining or filtration prior to bottling. 

 

Tasting Note The nose is very aromatic, floral and youthful. There is a fascinating amount of intensity that draws you back. The lavender floral notes along with plum and blackberries are the most pronounced while the enigmatic beauty of this wine lies in the next layer of extremely alluring pepper, cinnamon, nutmeg and hint of five spice. 

The opulent palate is rich and dense with staggering concentration. Crushed ants, 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. The Dead Arm Shiraz 2007 manages to balance focus and complexity superbly . The structure is muscular and the fruit powerful, yet it maintains a pretty elegance which is allowed to flourish with deft use of oak. 

Technical Information Harvest Dates: Alcohol by Volume: 14.5% Bottling Date 12 Feb to 24 April Titratable Acid: 7.5 29 January 2009 Oak Maturation: pH: 3.41 Chief Winemaker: 22 months in new Additional Info: Chester d’Arenberg Osborn and old French and Vegan friendly Senior Winemaker: American Oak Jack Walton 

 

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