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d'Arenberg Footbolt Shiraz 1998

Syrah/Shiraz from McLaren Vale, Australia
  • RP90
  • WS87
Ships Thu, Sep 28
Limit 12 bottles per customer
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Currently Unavailable $11.99
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Winemaker Notes

The Old Vine Shiraz palate is consistently well structured as a young wine, with terrific fruit and oak tannin providing great texture to support plum, blackcurrant and rolling blackberry flavours especially on the mid-palate. Often dark Chocolate characters are quite evident too. This is followed by a traditional, long, velvety, fine grained tannin finish.

The Old Vine Shiraz, like all of d'Arenberg's traditional red wines, gains considerable complexity with age. The colour moves through a red-brown into a brown-tawny spectrum. The aromas slowly incorporate more and more developed cedar, coffee and developed dark chocolate smells with leather, tobacco and earthy aromas complementing the rich developed fruit characters. More often than not distinctive peppery-spicy characters come to the fore after a little time in bottle.

On the tongue, the Old Vine Shiraz maintains a wonderfully textured palate with significant bottle age. Gentle, grainy black olive flavours balance the sweeter coffee, chocolate and mint characters. Malty, earthy and distinctly savoury characters on the rich middle palate dominate against a canvas of soft tannin and piquant acidity. The hallmarks of McLaren Vale, d'Arenberg, and The Old Vine Shiraz; a soft, rich middle palate, terrific texture and a long rolling finish, can reside with this wine for a number of years, even decades, as more than four decades of previous vintages have shown.

Tell Your Friends

Tell your friends that this wine was named for a prize-winning horse sold in 1912 to afford to save this family business.

Critical Acclaim

RP 90
The Wine Advocate

WS 87
Wine Spectator

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d'Arenberg

d'Arenberg

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d'Arenberg, , Australia
d'Arenberg
One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, 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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SHC0032202 Item# 30970

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