Free Shipping on orders of 2 or more packs
The 2006 D'arenberg Dead Arm Shiraz is 100% Shiraz from McLaren Vale in Australia and the ABV is 14.5%. The 2006 Colonial Evangeliste Chardonnay is 100% Chardonnay from Adelaide Hills in Australia and the ABV is 13%.
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart! You will get a confirmation from us when your order is confirmed.
You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!
Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday
: The best combined price on Wine Searcher for these wines is $38.97 as of today!
Free Shipping on all orders of 2 or more packs!
Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
2006 D'arenberg Dead Arm Shiraz
"D'Arenberg's flagship is the 2006 The Dead Arm Shiraz. Opaque purple-colored, the nose is reticent but gives up aromas of meat, bacon, game, truffles, blueberry, and blackberry. Firm, layered, and complex, this beautifully rendered Shiraz demands a decade of cellaring. It will be superb from 2018 to 2036." 95+ Points - Jay Miller - Wine Advocate
"Opaque ruby. Blackberry and candied cherry on the nose, with suave graphite and anise qualities adding complexity. Deep and rich but also focused, with powerful dark berry preserve flavors and a late kick of iron. There's lots going on here, and this energetic wine is still painfully young. Finishes with mounting sweetness and a strong echo of minerals." 93 Points - Josh Raynolds - International Wine Cellar
"Lush and ripe, with an earthy animal component to the generous cherry, currant and exotic spice flavors that keep sailing on the long, supple finish. Drink now through 2016." 91 Points - Wine Spectator
"Because of its often formidable structure, dâArenbergâs The Dead Arm is a difficult wine to evaluate when young. The 2006 is dark and extracted, with intense cassis, coffee and chocolate notes but not much complexity or elegance. Those should come with time; the firmness of the lingering finish suggests cellaring through 2014." 90 Points - Wine Enthusiast
"The dâArenberg shiraz vineyards vary greatly in their soil composition. Despite their similar appellation (McLaren Vale) individual plots are markedly different due to the fact that the area features glacial deposits, beach sand and limestone. Soils influence the fruit characters significantly. Vineyards with shallow sands on clay impart the vibrant perfume and length."
"The red earth on limestone soils across the hill tops adds an extra level of spice and a lively intensity to the fruit and tannins. Shallow loams on marley limestone clay give the fruit its late-emerging liquorice characters and firm gutsy tannins. The ripening periods in our vineyards differ such that we pick individual parts of each vineyard at separate times to ensure correct fruit flavour and character." -Winery
"Each batch of fruit received is gently crushed in our Demoisy open-mouthed, rubber-toothed crusher so as many of the berries as possible remain whole. After crushing, the must is transferred to open fermenters where the seeds and skins are permanently submerged beneath the free run juice."
"The must receives no plunging or pumping over while fermentation occurs. Once the primary fermentation is nearly complete, traditional foot-treading takes place prior to basket-pressing. The wine is then transferred to barrel to complete its primary and secondary fermentation.
After 20 months every barrel is individually assessed for quality. Only the best barrels are selected to be bottled as The Dead Arm Shiraz." -Winemaker
2006 Colonial Evangeliste Chardonnay
"The 2006 Evangeliste Reserve Chardonnay saw one-third of the wine aged in new French oak for 6-7 months with no malolactic fermentation. It is light gold colored with toasty, tropical aromas, particularly pineapple. Broad on the palate with adequate acidity, the wine offers some finesse as well as ripe, tasty flavors and a medium-long finish." -90 Points - Jay Miller - Wine Advocate
"Greenish straw. Smoky, lees-accented orange and white peach aromas display exotic nuances of bacon, dried flowers and minerals. Chewy pit fruit flavors are dense and ripe but nicely braced by energetic minerality, which carries through the long, juicy finish. Gains weight on the back without losing focus. This is drinking beautifully right now." -90 points - Josh Raynolds - International Wine Cellar
"Following whole bunch pressing, the juice is immediately chilled to 6Â°C where it remains for several days before the sediment is filtered out, and fermentation is started using selected aromatic Champagne yeast. Carbon dioxide gas protection throughout, plus low temperature fermentation, maximise freshness and fruitiness, and this is carried out in 1-year old French oak barrels. Early bottling ensures the conservation of this wineâs crispness." -Importer