Description Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often affected vines are severely pruned or replanted. 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, while low yielding, display amazing intensity. Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. The small batches of McLaren Vale Shiraz used in the Dead Arm 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 oak barriques to complete fermentation. This is brooding and alluring, plum, blackberry, liquorice and spice entwine with a raft of dark, earthy notes. The 2017 Dead Arm has won Best in Show by Country, Best Wine by Quality, Best Wine by Value, and WINE OF THE YEAR at the London Wine Competition.
