The name "Dead Arm" comes from a disease caused by the fungus Eutypa Lata, which particularly affects old vineyards around the world. It causes one half of the vine (dead poor) to slowly die off. The other healthy vine continues to produce grapes, incredibly concentrated and highly aromatic. Best material for one of Australia's best Shiraz wines. Pure Shiraz matured for 18 months in new and used oak barrels and one of the icons of d'Arenberg. Of course, according to old tradition, the grapes were first crushed with the feet and then pressed with basket presses. A well-structured Shiraz with aromas of blackberry, licorice, fennel seeds and dried rose petals. Earthy tannins give the wine a fine, mineral structure and length.