Robert Parker Rating:93 Points
Wine Spectator Rating:92 Points
Upon release d’Arenberg’s The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and complex cedary, fig, blackberry and blueberry like smells occasionally pepper/spice smells too.
Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte texture 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, chocolate mint flavours.
Restrained tannin and acidity coupled with rich alcohol, produce a seamless, peppery, velvety rolling length.
|Robert Parker Review:
After re-tasting the 2002 The Dead Arm Shiraz, I believe my initial rating is correct. It still plays it close to the vest, exhibiting loads of cassis, asphalt, smoke, and barbecue spice-like aromas along with full-bodied flavors. While well-made and impressive, it remains backward and restrained, and does not appear to be up to the quality of either the 2003 or the great 2001.
Wine Spectator Review:
Rich, complex, but not at all heavy-handed, a plush, heady mouthful of black cherry, blackberry, menthol and a wee touch of forest mushroom, all mingling in a rich finish that lasts and lasts. Drink now through 2020. 500 cases imported. –HS