The Dead Arm is all about style, poise and savouriness. The nose gives a fair insight into what to expect. Sweet fruits are initially subdued, the wine appears all about cedar, peat, fresh turned soil, ironstone, fennel and cured meats. If decanted, (highly recommended), slowly the layers of savoury aromas unfurl, releasing an entirely new array of sweeter fruit characters which gently develop, eventually taking pride of place, front and centre. A raft of black and purple fruits, blackberry, satsuma plum, blackcurrant, liquorice and sweet beetroot. The palate follows suit. Initially earthy and savoury, slowly giving way to sweeter and spicier fruits. The mouthfeel is very sleek and focused. Despite this it feels dense and compact, only fleshing out with time. It’s amazing how much complexity is built into such a relatively elegant (in Dead Arm terms) package. Tannins are prominent and drive the wine to a long finish but never feel hard or extracted.
|Country Of Origin||Australia|