Brooding and alluring, plum, blackberry, liquorice and spice entwine with a raft of dark, earthy notes.
The heady aroma is both powerful and pretty with notes of fennel, purple flowers and blossom mingling with ripe, varietal purple fruits and black pepper. The oak is hardly evident which allows fruit and soil complexities to emerge with edges of rhubarb and red mulberry and savoury characters of dried herbs, game and spice. The palate opens with anise, black pepper, graphite and restrained dark cherries before it gives way to seductive mulberry, plum, licorice and spice. It has great power, depth and length with very vibrant, gritty fruit tannins providing immense structure. Notes of anise and spice linger for a long time after the last sip.
Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.
Chester Osborn & Jack Walton
Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side display amazing intensity.
Outstanding, Langton’s Classification of Australian Wine
Gold, China Wine & Spirits Awards - Best Value, 2013
Gold, Los Angeles International Wine & Spirits Awards, 2012
Critics Gold, International Critics Challenge, 2012
Gold, Mundus Vini International Wine Show, 2011
97, Ray Jordan
96, Halliday Points
95, Tyson Steltzer
94, Mike Bennie
92, Josh Raynolds
91, Parker Points
90, Wine Spectator Magazine
4.5 stars, Winestate Magazine
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