A McLaren Vale Icon, The Dead Arm from One of Australia's Most Storied Family Estates

My Wine Man on d'Arenberg

d'Arenberg has been farming McLaren Vale since 1912, five generations of bold, unconventional winemaking. 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. Blackberry, dark plum, dark chocolate, savoury herbs, black pepper and a touch of cedar. The palate is full-bodied with poised tannins, integrated oak and a long savoury finish.

Style & Drinking Window

Full-bodied, meaty and structured. Drinking beautifully now and through 2032. Decant 1 hour.

Food Pairing

A McLaren Vale icon deserves 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.