1999 Shiraz The Dead Arm
Estimated value
Buying options
Tasting notes
Flamboyant and perfumed, with touches of maturity in its raspberry and blackberry styled fruits, smoky incense, spice, and floral aromatics, the 1999 d'Arenberg Shiraz The Dead Arm is still fresh and youthful on the palate. Full bodied, fleshy, and ripe through the middle, this is clean and very well balanced, possessing good acidity and a long, focused finish. It’s at a good spot on the aging curve, and if I had bottles I’d be drinking them; however there’s still plenty of depth and structure to allow this to continue to showing well for 5-8 more years, if not longer.
Critic scores
Average Score
Robert Parker
Robert Parker
More reviews and scores
This estate's most renowned offering is their old vine Shiraz (90+ year old vines) called The Dead Arm. The unfined/unfiltered 1999 The Dead Arm Shiraz (2,000 cases) was aged in 100% new oak, of which 70% was American and 30% French. It is about as natural and unmanipulated a product of the vineyard as one can find. Full-bodied and awesomely rich, notes of black pepper, licorice, and blackberry as well as cherry liqueur cascade over the palate with enormous concentration and intensity, high tannin, and a structured, muscular style. Give it 3-4 years of cellaring, and consume it over the following 2-3 decades. It is a timeless museum piece made in a style that can only be produced in Barossa or McLaren Vale. Importer: Rob McDonald, Old Bridge Cellars, Napa, CA; tel. (707) 258-9552
This estate's most renowned offering is their old vine Shiraz (90+ year old vines) called The Dead Arm. The unfined/unfiltered 1999 The Dead Arm Shiraz (2,000 cases) was aged in 100% new oak, of which 70% was American and 30% French. It is about as natural and unmanipulated a product of the vineyard as one can find. Full-bodied and awesomely rich, notes of black pepper, licorice, and blackberry as well as cherry liqueur cascade over the palate with enormous concentration and intensity, high tannin, and a structured, muscular style. Give it 3-4 years of cellaring, and consume it over the following 2-3 decades. It is a timeless museum piece made in a style that can only be produced in Barossa or McLaren Vale. Wine Advocate.October, 2002