96 Points James Halliday — A Classic Dead Arm Release

The 2012 d'Arenberg The Dead Arm Shiraz is a meaty, substantial McLaren Vale icon from one of Australia's most storied family estates. Drink by 2030.

My Wine Man on d'Arenberg

d'Arenberg has been farming McLaren Vale since 1912 — five generations of bold, unconventional winemaking from one of Australia's most characterful family estates. The Dead Arm — named for the eutypa fungus that gradually kills half a vine's wood, concentrating fruit on the surviving cordon — is d'Arenberg's flagship Shiraz, sourced from 100-year-old vines and made with extreme intervention only at the basket press.

Tasting Notes

Deep crimson with a youthful purple core. The nose delivers blackberry, plum, dark chocolate, savoury herbs and a touch of black pepper. The palate is full-bodied, meaty and substantial — poised tannins, integrated oak, and a long savoury finish. Classic d'Arenberg in a classic vintage. 96 Points — James Halliday.

Style & Drinking Window

Full-bodied, meaty and structured. Drinking superbly now and through 2030. Decant for 1–2 hours.

Food Pairing

A meaty 96-point Dead Arm demands a serious cut. We love it with Australian Grass-Fed Cape Grim Rib-Eye Steak from My Meat Man — dry-aged and char-grilled medium-rare with bone-marrow butter, a magnificent match for the Dead Arm's blackberry, dark chocolate and savoury McLaren Vale tannins.