2018 D'Arenberg "Dead Arm" Shiraz, McLaren Vale, AustraliaABOUT THIS WINE Small batches of grapes are gently crushed and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. The wine is then basket pressed and transferred to a mixture of new and used French oak barriques to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and

Boasting some of the most desirable vineyard sites in the Roero

Anna and Mamuka

The work we do at our domaine

Trincadeira

After pressing in an oxygen-free press

smoky wood tones

The estate was taken over by Bernard and Charly Foucault in 1969

On its 50th birthday in 2001

This area south of the Marne River and along the Flagot tributary is known for its high percentage of Pinot Meunier

A long-held vision

The grapes were fermented in small upright French oak barrels and carefully punched-down not to over-extract the wine

As with all the wines from Hirsch