For d'Arenberg's Dead Arm Shiraz, small batches of grapes are gently crushed and then transferred to five ton open fermenters. These batches remain separate until final blending and foot treading is…
Bob Campbell 95 Points - "Deep, dense purple/red colour, with concentrated chocolate and plum aromas and flavours, a fair degree of oak but not overdone, and a trace of reduction on the early nose.…
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