Part hand, part machine-harvested, crushed and destemmed, 2-3 weeks on skins in an open headed down fermenter, matured for 20 months in French oak (8% new) and a dab of American oak. Deep crimson-purple; ultra full-bodied and densely packed with the darkest black fruits, licorice, 70% cacao dark chocolate and ripe tannins. Will live forever.
Still primary, this wine’s wild blueberry and basil scents give it the feel of summer. Chester Osborne’s top selection of old-vine shiraz, this vintage of Dead Arm smells earthy and tastes dynamic, its black fruit density matching its gripping mineral intensity. Fresh, brisk and open, this has detail in its tannins that will continue to feed complexity into the wine as it ages.
Inviting aromas of spicy plum and bright red fruit lead to a peaty, earthy palate with much darker bramble and chocolate notes. Sooty, irony minerality and balancing acidity, with firm acidity and grippy tannins from 18 months' ageing in a mix of old French and US oak barriques. Structured, complex and delicious now, but will benefit from ageing. From its first vintage in 1994, The Dead Arm has become one of Australia's most collectable wines, its name coming from the Eutypa Lata disease that causes one arm of the vine to die off, but leaving the other half with concentrated and intense grapes. For this vintage, 15% of the blend comes from vines that are 25 years old or younger, 50% from those that are about 50 years old, and the remaining 35% from ancient, gnarled vines that are up to 129 years old. (TG) Drinking Window 2018 - 2030
A chewy and rich red with tannic and berry character. Dark chocolate and walnut undertones. Medium to full body, bright acidity and a clean and flavorful finish. Drink now but better in 2019 for the tannins to resolve. Screw cap.
Deep garnet-purple in color, the 2014 The Dead Arm Shiraz offers expressive blueberry, blackberry and licorice notes with hints of Provence herbs, tapenade, garrigue and cracked black pepper. Medium to full-bodied, the palate provided a taut backbone of firm, grainy tannins and refreshing acidity packed with black fruit and earthy flavor layers, finishing long. (LPB) 92+
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