Robert Parker 93 points - After re-tasting the 2002 The Dead Arm Shiraz, I believe my initial rating is correct. It still plays it close to the vest, exhibiting loads of cassis, asphalt, smoke, and barbecue spice-like aromas along with full-bodied flavors. While well-made and impressive, it remains backward and restrained, and does not appear to be up to the quality of either the 2003 or the great 2001. (Oct 2005)
Upon release d’Arenberg’s The Dead Arm Shiraz has a vivid young deep purple colour. The nose shows intense and complex cedary, fig, blackberry and blueberry like smells occasionally pepper/spice smells too.
Vanilla mocha oak smells and attacking blackberry, cassis characters are also evident on the palate. Full, intense sweet, cedary middle palate flavours have a distinctly silky, svelte texture deceptively disguises the rich powerful cassis and toffee-mocha flavours.
The accent is on powerful full-bodied berry fruit flavour, with a little sweet English toffee- like oak evident on the juicy, rolling finish.
After time in bottle the d’Arenberg’s Dead Arm gains a biscuity, cinnamon, caramel and eucalyptus based bouquet on top of rich blackberry pie smells. Tobacco, mushrooms, malt, and earth aromas play a part on the long, elegant fleshy, chocolate mint flavours.
Restrained tannin and acidity coupled with rich alcohol, produce a seamless, peppery, velvety rolling length.
