The value this wine delivers for the money is incredible. The wine starts out with a deep ruby colour. On the nose, the wine is full of cherry and blackberry fruits, which continue on the palate. What sets this Shiraz apart is the intensity of this ripe fruit, which is just as intense on the finish as when the wine first hits your tongue. The finish has a mineral-graphite edge that balances the fruit nicely. In all, it drinks far, far, above its price point.
It is rumoured that the inventor of the Stump Jump plough, which enabled a ploughshare to jump over tree roots, had poor eyesight and required regular tests to ensure he could still operate machinery. The design of this label is inspired by an optometrist’s eyechart and serves as a makeshift sobriety test. If you can hold the bottle at arm’s length and still read the front label, you can enjoy another glass.
About d’Arenberg Winery
All d’Arenberg estate owned and leased vineyards are NASAA Certified for organic and biodynamic processes. This natural and environmentally friendly philosophy encourages strong root systems that penetrate the soil, resulting in lively tannin structures, soil characters and fine minerality. These practices also ensure that yields are kept low with concentrated flavours and excellent natural acidity.
From entry level to iconic, all d’Arenberg wines have been basket pressed, reds and whites, with all red ferments foot trod during fermentation.
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard.
Small batches of grapes are gently crushed, then transferred to five tonne headed-down open fermenters, all batches remain separate until final blending. The red wines are foot trod two thirds of the way through fermentation, and then basket pressed.
d’Arenberg is one of the only wineries in Australia to basket press both white wines as well as reds, making for a labour intensive process, but the quality of the results makes this worthwhile as the action is controlled and extremely gentle.
White wines are basket pressed before fermentation to ensure no colour or tannins are extracted from the skins, and the reds are pressed afterwards. After pressing, reds are transferred to barrel to complete fermentation, and then aged on lees to slow aging and keep the wine fresh, while also reducing oak influence.
All parcels remain separate until final blending, an extensive barrel tasting process is undertaken to determine the final wine. There is no racking until final blending, and the wines do not undertake fining or filtration prior to bottling.