Shiraz 2017
Brooding and alluring, plum, blackberry, liquorice and spice entwine with a raft of dark, earthy notes.
TASTING NOTE: This wine will have you second guessing as it skips between red fruits and lifted spice notes on the one hand to more brooding, dark, ashen, earthy aromas on the other. A sign of the vintage no doubt. The seasonal conditions are even more evident on the palate where flavour, tannin and acid are in perfect balance. There is an impressive amount of concentration in this wine but at the same time it feels somewhat more restrained compared to other more in your face, rustic Dead Arm vintages. Particularly when we look at the tannin profile which is a relatively fine example for this wine. The benefit of all of this of course is that it is immediately drinkable upon release. Don’t be fooled by its approachability however, The Dead Arm Shiraz 2017 also shows all the hall marks of a classic McLaren Vale Shiraz that will see it age gracefully for 15 plus years.
WINEMAKING:Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.
BEHIND THE NAME: Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often affected vines are severely pruned or replanted. One half, or an 'arm' of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.
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