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Best Online Wine shop 2023
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Footbolt 2021 - d'Arenberg


ADD TO CART At your doorstep in 1 - 3 days

It's not wine, it's a racehorse!


Why do we love it?

Who can say no to a wine from Australia's most widely planted variety, Shiraz? We certainly don't. Concentrated ripe red and black fruit, sweet spicy aromas, velvety mouthfeel, and peppery SUPER aftertaste. All these, characteristics adorn the princess of Australia and make her unsurpassed!

d'Arenberg is located in one of South Australia's most picturesque wine regions, McLaren Vale. Joseph Osborn in 1912, gave up his great love for the racecourse and his very successful racehorse farm and bought the estate, which would later become the iconic d'Arenberg winery. Today it has passed into the hands of the 4th generation, Chester Osborn, who is committed to producing very distinctive and expressive wines. Its operation follows certified organic and biodynamic principles, according to Sustainable Winegrowing Australia (SWA), and it belongs to one of the families, who in 2009 founded Australia's First Families of Wine. A group of the first families to make wine in Australia and now have 48 generations of stories to tell the world!

The winery runs on solar panels and 70% less plastic, while some grape pressings are still completely traditional, in large open presses! Of course, the visitable area of the winery is also unique, a modern building of unique architecture that harmonizes completely with the traditional vineyards! The famous d'Arenberg Cube!

For The FootBolt, the Shiraz grapes are split into small batches and pressed lightly and separately. A percentage of them are traditionally trodden with feet and up to a point the fermentations take place in open tanks. Fermentation is completed in new and used French and American oak barrels, and they are left in contact with the lees to sculpt the tannins and give a very soft note of smoke. The wine is bottled unfiltered and gives a very elegant, yet dynamic result!

And what would be the best way for Osborn to let us know about it? He named him after his best racehorse!









Tastes Like

In the glass, it is deep purple with purple highlights. Intense aromatics with red and black cherry, blackberry, and red berries predominating. Soft notes of licorice and black pepper create a spicy sensation.

In the mouth, it is rich with excellent balance in acidity and full of velvety tannins. Ripe blackberries, blackberries, plum, blueberry, hints of clove spice and a subtle peppery character combine with aromas of vanilla and baked bread, creating a delicious and long-lasting finish.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14.5%
Origin McLaren Vale, Australia
Variety Shiraz
Aromas Cherry, raspberry, berries, licorice, black pepper
Bottle Size 750 ml
Barrique -
Serving temperature 18°C
Aging 3 years
Closure Screw cup
Organic No



Try it with grilled kids, minced meat roll with peppery sauce, grilled wild mushrooms, and of course with a burger.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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