D’Arenberg The Dead Arm Shiraz 2019

The Dead Arm is one of D'Arenberg's flagship reds, made in McLaren Vale, South Australia. Its name refers to dieback, a fungal disorder that kills part of the vine while the remaining arm produces very low yields of intensely concentrated berries. McLaren Vale is a warm maritime region whose Mediterranean climate ripens Shiraz fully, giving the dark fruit, high alcohol and pepper-spice character of warm-climate Syrah, while the cooling Gulf St Vincent breeze keeps the wine from turning flat. The fruit is farmed organically. The wine ages eighteen months in French oak, where slow oxygen exchange firms the tannins and adds vanilla and clove. The colour is deep, near-opaque purple. The nose shows ripe plum, blackberry, black pepper and dark chocolate with a smoky edge. The palate is full bodied and intense, with ripe muscular tannins, warm alcohol and a long, spiced finish. Serve at 16 to 18 degrees and decant for an hour or more. It suits robust grilled and roast meats and rich, savoury dishes.