Very deep garnet-purple colored, the 2009 The Dead Arm Shiraz presents an intense and complex nose of blackberry preserves and dried mulberries over coffee, black olives, smoky bacon and humus. The palate is richly fruited and nicely balanced with layers of savory and dark berry flavors and crisp acid textured by medium-firm finely grained tannins. It finishes long with hints of menthol and marmite toast coming through. It should be drinking best 2013 to 2024+. The d’Arenberg winery is 100 years old with a fourth generation Osbourne in charge today of this now considerable operation. Graduated from Roseworthy College in 1983, Chester was expected by his father to change things when he took over the family business. Instead he went back to tradition rather than modernizing. In the d’Arenberg vineyards there is no cultivating, fertilizing or herbicides used – Chester compares these artificial means to growing plants hydroponically. Looking to continually improve the root systems of his vines, he rarely irrigates. Average yields are 1.7 tons per acre. “2011 was actually a great year for us,” Chester informed me. “We didn’t have any problems with rot.”Importer: Old Bridge Cellars, Napa, CA, www.oldbridgecellars.com

D'Arenberg's 2009 The Dead Arm Shiraz is evolving slowly and beautifully. Floral, dusty aromas akin to rose hips feature on the nose, followed by flavors of cranberries and chocolate. Still a bit tight and tart, it's full-bodied and velvety, with a long finish. Give it a little more time in the glass, and it opens up and reveals more cherry fruit.

Vibrant and juicy, with licorice-accented black fruit flavors that play against a layer of crisp tannins, finishing with a refreshing balance. Drink now through 2018. Tasted twice, with consistent notes. 1,500 cases imported.??–HS??Region: Australia / McLaren Vale Select to Add