The Dead Arm Shiraz

d'Arenberg The Dead Arm Shiraz is named after Eutypa Lata, a vine disease that reduces one half, or an 'arm' of a vine, to dead wood. The upshot is the other arm produces low yields of intensely flavoured fruit.

Small batches of McLaren Vale grapes are harvested from vines with Dead Arm disease. They are gently crushed and open fermented. Foot treading is undertaken two thirds of the way through fermentation.

The wine is basket pressed to new and seasoned French and American oak to complete fermentation and age on lees for 18 months. There is no racking until final blending, and no fining or filtration.

Deep red, d'Arenberg The Dead Arm Shiraz is long, linear and pure with juicy acidity and tightly wound tannins. A wine of great presence and boldness. Cellaring potential is 20 years.