WOW! 95 Points from Halliday & 95 Points from Campbell Mattinson

The name ‘Dead Arm’ comes from 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.

A wet winter ensured good sub soil moisture and set up the vines well with healthy canopies. Spring was very dry with above average temperatures, a heavy downpour in January was a welcome relief. Mild conditions during the ripening period produced wines that show an abundance of spicy fruits with great colour, richness and balanced tannins. Vintage started on 30 January, the earliest start on record by one day.

Magnificent super saturated inky black colour that’s totally impenetrable with a very deep dark purple black hue. Intense meaty nose with scents of liquorice, blackberries and black cherries overlaid by meaty peppered characters with some earthy vanillin cedar also present. Rich opulent fruit flavours of ripe blackberries, liquorice and black cherries are well supported by a robust muscular mouthfeel and a firm wall of tannins. Subtle dark chocolate, vanillin cedar, peppery dried meats and spicy scorched earth follow on. Has the power, richness and structural qualities for the long haul. Finishes with a long conclusion of blackpepper, liquorice, black cherries, blackberries, vanillin cedar, spicy scorched earth and dried meats.

Dark fruit and savoury characters leap from the glass, in particular there is liquorice and blackberry, laced with a hint of char. Complexity in the shape of iodine and soil like notes follow. Each whiff brings out something new.