2010 The Dead Arm Shiraz
Australia: McLaren Vale
The King of Shiraz
Today’s 2010 The Dead Arm Shiraz is an epic wine - from the champions of Aussie Shiraz, d’Arenberg Winery.
The original d’Arenberg vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century later, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country’s leading producers of concentrated wines that are full of character.
Today’s wine is incredibly rich and delicious. It simply bursts with flavors of blackberry, red cherry, plum, cranberry, smoked cherry, spiced baked apple, tobacco leaf, cured meat, dried earth, flint and cocoa dust.
We weren’t able to secure very much of today’s wine, so don’t let this delectable wallaby hop away! Order some while you still can…
“An unambiguously top class version of a distinguished lineage; the colour is as bright as the spicy red fruit aromas of the bouquet, the palate with a cascade of red and black fruits, spice, licorice and bitter chocolate flavours, yet providing all this with finesse and calm.” - 93 points - James Halliday -Australian Wine Companion
“Bright purple. Expansive black and blue fruit scents are complicated by notes of smoky minerals, licorice, cola and mocha, with a peppery nuance adding lift. Smooth and broad on the palate, offering sweet blackcurrant and bitter chocolate flavors and a sexy violet pastille quality. Velvety tannins give shape to the long, spicy finish, which features notes of fruitcake, vanilla and cherry compote. As forward and complex as this shiraz is right now, it should be even better with another five years of bottle age.” - 93 points - Stephen Tanzer - International Wine Cellar
“Deep garnet-purple colored, the 2010 Dead Arm Shiraz has slightly evolving blackberry notes wafting over a core of forest fruit coulis and dried mulberries accented by suggestions of sandalwood, Indian spices and dried Mediterranean herbs. Medium to full-bodied with loads of evolved black fruit and savory, spicy flavors on offer in the mouth, it has a medium to firm level of powdery tannins, refreshing acid and a long finish. Drink it now to 2021+.” - 93 points - Robert Parker - The Wine Advocate
Inky and dark. Pure crimson.
What a nose! Full and lush and bursting with aromas of rich dark fruit of blackberry, plum and cassis, infused with hearty sweet spice, star anise, leather, dried apricot and cocoa.
Bursting with flavors of blackberry, red cherry, plum, cranberry, smoked cherry, spiced baked apple, tobacco leaf, cured meat, dried earth, flint and cocoa dust.
Ultra long and ultra flavorful. A juicy start leads to a spicy, lingering, mouthwatering conclusion. Grippy tannins persist at the tip of the tongue and the lips.
Enjoy this incredible wine with a black pepper and garlic rubbed steak, grilled to perfection.
What the Winery Says
- Chief Winemaker
- Chester Osborn
- Senior Winemaker
- Jack Walton
- Residual sugar
- 1.0 g/l
- Titratable acid
- Oak maturation
- 18 months