The Dead Arm Shiraz 2011 d'Arenberg, McLaren Vale

Dead Arm is named after a vineyard disease that plagues viticulteurs worldwide. Partially fermented in oak, wines from d'Arenberg's various top parcels of Shiraz are then matured in barrel for a total of 24 months, the best selected for inclusion in this premium blend. Full-bodied, spicy and rich with cinnamon, chocolate and earthy tones really coming to the fore, perfectly complementing the immense backbone of ripe red fruit. Impressive now, this wine can only improve over the next 5-7 years, when the ripe fruit will interlace with the tannins and soften.