Spend $200 & get free delivery to most of Australia.
Place Christmas orders as early as possible to avoid disappointment!
Click here for all Australian freight rates
- Melbourne 1-4 working days
- Sydney 3-7 working days
- Brisbane 3-7 working days
- Adelaide 2-5 working days
- Perth 7-14 working days
For express service, call 1800 069 295 for a quote.
International deliveries click here We cannot ship to all countries.
There are currently no reviews for this product.
2012 d’Arenberg Dead Arm Shiraz
Subscribe to stock alerts
Please enter your email address to receive stock alerts for this product:
- Cellar 8 - 10 years (2023-2025)
- ABV 14.6%
- Closure: Stelvin
The name ‘Dead Arm’ comes from a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often affected vines 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. 2012 was a classic McLaren Vale vintage epitomised by great fruit concentration and a lovely line of vibrant acidity which bodes well for better than average cellaring potential. Maturation took place in a mixture of new and used French, and old American oak barriques for a period of 18 months.
Rich, tightly built and long
Magnificent super saturated inky black colour that’s totally impenetrable with a very deep dark purple black hue. Intense meaty nose with scents of liquorice, blackberries and black cherries overlaid by meaty peppered characters with some earthy vanillin cedar also present. Rich opulent fruit flavours of ripe blackberries, liquorice and black cherries are well supported by a robust muscular mouthfeel and a firm wall of tannins. Subtle dark chocolate, vanillin cedar, peppery dried meats and spicy scorched earth follow on. Has the power, richness and structural qualities for the long haul. Finishes with a long conclusion of blackpepper, liquorice, black cherries, blackberries, vanillin cedar, spicy scorched earth and dried meats.
Cellar 8-10 years.