Winemaker Notes
The 2002 season was characterized by a cold wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and completely dry summer ripened fruit gradually and a warm and also completely dry autumn allowed the grapes to ripen fully, producing grapes with some of the best and most exotic characters seen for many years.Upon release, d'Arenberg's The Dead Arm Shiraz has a vivid, young, dense purple-red color. The nose shows Intense and complex cedary, fig, blackberry, blueberry, and pepper aromas.Attacking spicy dark cherry, plum and blackberry fruit dominate the taste with a complex, slightly acetone, liquorice, prune richness and silkiness leading to a slight cedar, mineral and svelte array of tannins. The length comes right back to gritty, vibrant fruit tannins giving the wine great ageability.After time in bottle, the d'Arenberg Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. Tobacco, mushroom, malt and earth aromas play a part on the long, fleshy, chocolate mint and spice flavors.Restrained tannin and acidity coupled with rich alcohol produce a seamless, peppery, velvety, rolling length.
Professional Ratings
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Robert Parker's Wine Advocate
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.
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Wine Spectator
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.
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Wine Enthusiast
Impresses the hell out of you on the first look—it offers controlled, pretty plum and berry fruit on the palate, with black pepper, cassis and graham cracker aromas. Overexamine it, though, and you start to find things that you wish were different (for me, it wants more intensity midpalate), but that doesn't mean that this isn't delicious. Why not just sit back and enjoy the mocha-laden finish, and leave analysis to another day?
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.