Dead Arm 2015 by D’Arenberg is a remarkable wine born from resilient vines. At first sniff, you’d think you just opened a jar of wild berry jam. But then it reveals itself as a deeply expressive wine, packed with dense fruit and structure—proof of the years it patiently waited in the bottle. This vintage earned a stellar 96 points from Robert Parker and 94 from James Suckling!
D’Arenberg is one of Australia’s most iconic wineries, founded in 1912 by Joseph Osborn in the picturesque McLaren Vale. Today, it’s run by the fourth generation, Chester Osborn, who is committed to crafting expressive wines using certified organic and biodynamic practices, in line with Sustainable Winegrowing Australia. The family is a founding member of Australia’s First Families of Wine, representing 48 generations of winemaking heritage. The winery is solar-powered, has reduced plastic use by 70%, and still uses traditional techniques like foot-treading. Its signature landmark is the striking “d’Arenberg Cube,” a futuristic building that blends seamlessly into the vineyard landscape.
Dead Arm 2015 D’Arenberg is made from old-vine Shiraz and takes its name from a vine disease caused by the fungus Eutypa Lata. This disease randomly affects vineyards worldwide, slowly killing one “arm” of the vine—hence the name “Dead Arm.” While yields are reduced, the grapes from the surviving arm produce wines of remarkable intensity and depth. The name “Dead Arm” was chosen as a metaphor, to highlight the wine’s concentration and character.
The grapes are harvested in small batches and gently crushed in large open stainless steel fermenters. Each parcel is vinified separately to preserve the unique expression of each plot. Traditional foot-treading is followed by basket pressing to ensure the finest tannin quality. The wine is then transferred to a mix of new and old French and American oak barrels, where fermentation finishes. It matures there for about 18 months and is bottled without filtration.
The result is a Shiraz of incredible intensity, structure, and complexity—built to age for over 15 years. But right now, it’s practically begging to be paired with a ribeye steak with smoked sea salt. Try it now!
