The d’Arenberg Dead Arm Shiraz is a vivid expression of McLaren Vale’s unique terroir and the Osborn family’s century-old winemaking craft. The story starts with the winery itself—one of Australia’s oldest family-owned estates, tended by four generations of Osborns since 1912. Chester Osborn, the current visionary winemaker, blends deep respect for tradition with a modern flair, crafting wines that carry both personality and pedigree.

At d’Arenberg, sustainability and tradition walk hand in hand. Every vineyard is certified organic or biodynamic, encouraging resilient root systems and exceptional fruit quality. The winery operates under Sustainable Winegrowing Australia guidelines, using solar power and reducing waste with smart packaging choices. This ensures the Osborn legacy and their land remain vibrant for generations to come.

Winemaking is a tactile, artisanal affair here. Small batches are gently crushed and transferred to open-top fermenters where natural yeasts begin their work. The grapes undergo foot treading—yes, winemaking with bare feet!—which extracts subtle tannins and texture with a delicate hand. After fermentation, the wine is basket pressed and aged in a combination of new and used French oak barriques. With no fining or filtration, the wine maintains a pure, complex profile that truly reflects its vineyard origins.

75% Grenache, 20% Shiraz and 5% Mourvedre. Powerful yet elegant, this wine opens to fresh strawberries, ripe plum, and cherries with hints of violets and thyme. The palate blends plums, mulberries, blood orange, and red berries, lifted by green capsicum and Herbes de Provence, finishing with silky, rounded tannins.

This is a blend of 75% grenache, 20% shiraz and 5% mourvedre with the shiraz component selected for its spicy and lively style. Grenache is the star here, holding a very fresh and spicy edge to the nose with some fresh, earthy elements, too. On the palate there’s plenty of raspberries, blueberries and blue plums, carried on long, sheet-like tannins. Detailed and pure. Drink over the next decade. Screw cap. ~96 James Suckling

The 2018 Grenache Shiraz Mourvèdre The Ironstone Pressings is proudly old school; it's a rustic expression and built to last. The aromas are powerful, muscular and meaty; they reflect well-ripened fruit, earth and dried spice scents with a heart of baked cherries and supporting cedar oak. Dry, firm tannins support a raft of savory flavors, including old iron and meat stock, through to a lengthy finish. ~94 Vinous Media

This 2018 The Ironstone Pressings Grenache Shiraz Mourvedre is concentrated, dense and intense, with layers of dark fruit, exotic spice and all of it shaped by pliable tannins. This will have a swag of fans, given its satisfaction-inducing fruit weight. ~90 Robert Parker's Wine Advocate

Gentle winter warming notes of black pepper, cloves and bay leaf weave between plump plum and blackcurrant fruit and graphite. The palate offers a lovely texture and savoriness with powerfully taut, well-placed—if drying—tannins, and a tang of juicy acidity that makes this a wine that drinks well now with rich, meaty dishes like barbecue ribs. Could cellar until around 2030. ~90 Wine Enthusiast

A big mouthful of a wine, with concentrated blackberry and cassis flavors, dried sage, laurel bay leaf, tobacco and cedar notes. Delivering tannins that are appealing in their density, this is firm but with savory appeal on the finish. Best after 2031. ~90 Wine Spectator

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