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.