d'Arenberg "the Dead Arm" shiraz 2016 + d'Arry's Original 2017

(price for 2 fl) Two superb wines from one of Australia's best wineries: the cult wine Dead Arm + d'Arry's Original, the vineyard's oldest wine in its 74th vintage.!
Dead Arm shiraz, McLaren Vale: Outstanding / Langton's Classification, Ratings for 2016: 94p / Parker, 94p + Best McLaren Vale / Wine & Spirits of the Year, 5 Stars / Winestate, Mainfreight World's Greatest Shiraz / Syrah XIV Wine Show, Equal Top In Category / Eligible for Wine of the Year. 95p / Decanter. , 94p / Nick Stock + jamessuckling, ***** / Thomas Rydberg in Ekstrabladet etc.
2017 d'Arry's Original Shiraz-Grenache, McLaren Vale, b.a. 93p / Wine & Spirits, 91p / WineSpectator, 91p / JamesSuckling, 17.5p / Oldenburgs Guide.

DEAD ARM is a real cult from the ingenious Chester Osborn (photo). Powerful, but in perfect balance with depth in aroma and taste - much more and much more than a juice bomb! Vines hit by Eutypus Lata, which kills one arm so that only one arm carries grapes. Guigal's Mouline. 2016 is great already, but can be saved for 15-20 years. RobertParker.com:
"The deeply colored, intensely extracted 2016 boasts gentle cedary aromas underlain by brooding dark berries. Rich, concentrated and full-bodied, it's densely textured and packed with notes of blackberries, asphalt, black olives and dried spices. The oak is always in the background and actually adds an element of freshness ... The wine's considerable tannins are fine-grained and should soften nicely with age, as they already turn almost silky on the finish. Cellar this outstanding effort for 3-4 years and drink it over the next couple of decades. " (14 / 5-20).
d'ARRY'S ORIGINAL 2017 is the 74th year of this indestructible classic, which was created by a very young d'Arry in the 1940s. The undersigned has tasted most vintages since the wine came on the market as "d'Arry's Burgundy". The wine is rightly known for its long life - vintages such as 1968 and 1982 are still beautiful after 30-40 years, although the wine also impresses young. The methods are the same as for Dead Arm, ie. organic operation (only partially certified), low yield, fermentation in open wine vessels, foot training during fermentation, which ends in oak (though also large barrels for d'Arry's), natural clearance and no filtration.
Spectator's Best Value Pick: "" That's just beautiful.! While Chester Osborn may be farming 37 varieties and making many more wines, he has in no way neglected this classic. In fact, this is the best d'Arry in recent memory ".
Oldenburg ;: "As in the previous vintages, it is Shiraz 'acid that dominates Grenache's spicy subtleties, but they gradually agree, so that just 10-15 minutes of air works wonders. Grenache provides the refined scenery, and where the taste sums up South Australian Shiraz's sympathetic characteristics: juice, sunshine, black currant, structure - but really only restrained sweetness. In this harmonious vintage, it can also be enjoyed without food. ".
Perfect condition. Can be picked up or sent, possibly with other wines.
Photos: Three generations Osborn: Chester with daughters Ruby and Alicia and father d'Arry. Footwork and basket pressing are standard here. The vineyard is operated biodynamically and is under conversion.
The offer is for both bottles. Price approx. 550-600 NOK (even at that price reasonable, in fact).