Upon release from the bottle, you can immediately see that d'Arenberg's The Dead Arm Shiraz has a vivid, young, deep purple colouration. The nose shows intense and complex cedary, fig, blackberry and blueberry-like smells, with occasional pepper and spice aromas too. Vanilla, mocha and the smell of oak are apparent and then there's attacking blackberry and cassis characters also evident on the palate. Full, intense, sweet, cedary middle palate flavours have a distinctly silky, svelte texture which deceptively disguises the rich powerful cassis and toffee-mocha flavours. The accent is on powerful full-bodied berry fruit flavour, with a little sweet English toffee-like oak evident on the juicy, rolling finish.

After time in bottle the d'Arenberg's Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. Tobacco, mushrooms, malt, and earth aromas play a part on the long, elegant, fleshy and chocolate mint flavours. Restrained tannin and acidity coupled with rich alcohol, produce a seamless, peppery, velvety rolling length.

Serving and Cellaring Suggestions: Serve at room temperature now or cellar for the next 3-25 years with bold, rich, robust meals, especially roasted meats and vegetables, stews and casseroles, offal, sweet potato, salt bush lamb, oxtail, mushrooms or truffles. Alternatively, this wine goes well with sausages, gravy and haricot beans on rare prime steak. Serve after decanting as if it is a much older wine.