$2249each $267DOZEN EACH DOZEN

$19999each $2399DOZEN EACH DOZEN

Coppermine Road is named after an avenue, very near the d'Arenberg property which runs parallel to the finest block of Cabernet Sauvignon vines to be found anywhere in McLaren Vale. The precious grapes are descended largely from a curious and near extinct unnamed clone which yields no more than a single tonne per acre because of its very poor setting ability and tiny berries. The quality of the fruit however is far superior, with wonderful violet and blackcurrant aromas, great acidity and long but intense, finely grained tannins.

$7099each $851DOZEN EACH DOZEN Walking the vineyards and tasting grapes, Chester Osborn determines the ideal picking time for each individual row. Small amounts are passed through the Demoisy open mouthed, rubber toothed crusher before transfer to five tonnes headed down open fermenters. The vats are treated to a course of foot treading, boots on, two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of seasoned and new French and American oak barriques for the completion of primary and malolactic. Barrel ferments are aged eighteen months on lees to keep the wine fresh while also reducing oak influence.

Deep dark, almost black. Black currant leaf, violets and cigar box with an interesting twist of cooking spice and mustard seed. A palate of sweet blackcurrant and mulberry fruitiness that builds as the wine continues to evolve in your glass. The initially cedary tannins, start early and give the wine an incredible line. An intriguing fennel note accompanies the chalky tannins that are picked up on the finish, lingering and long.

d'Arenberg own and manage nearly a third of all the old Grenache bush vines in McLaren Vale. The very first instalment by d'Arenberg to display the famous red stripe was a Grenache wine, it has been a variety central to the estate portfolio ever since. During the 1980s, d'Arenberg resisted taking part in the great government sanctioned vine pull out scheme which proved to be disastrously short sighted and an assault on national treasure. Their faith in the wizzened old vines of McLaren Vale has bestowed upon d'Arenberg the accolade of Custodian.

$2199each $263DOZEN EACH DOZEN The finest small batch Grenache parcels are passed through a gentle Demoisy crusher, leaving many of the berries whole. Fruit is transferred to open fermenters where seeds and skins are permanently submerged beneath the free run juice. When tannin extraction is just right, Custodian is basket pressed and transferred to a mix of seasoned and new French and American oak barriques for completion of ferments and a course of malolactic. Components are matured nine months on lees to slow the ageing and keep the wine fresher while also reducing influence of oak. Chester and the team undertake an extensive barrel tasting to determine the final assemblage, to be bottled without fining or filtration.

Intensely coloured, cherry red hue. Black forest berries, woody spices and soil like notes slowly give way to brighter undertones of raspberry, blueberry and florals. The palate tells a slightly different story with a raft of red fruit characters such as raspberry and stewed rhubarb paired with an almost cranberry like acidity. The tannins are verging on gritty, in a tantalizing sense.

Crafted from choice parcels of Shiraz and Grenache, picked off d'Arenberg's low yielding 19th century vineyards, very much a traditional style of wine. d'Arry's Original is named in honour of principal, d'Arry Osborn, a Winemakers Federation of Australia Patron and recipient Medal of the Order of Australia. One of d'Arenberg's most enduring labels, originally called d'Arry's Burgundy in the 1960s, when medium bodied red wines with a soft finish were always called Burgundy.

$2199each $263DOZEN EACH DOZEN Walking along the rows of vine and tasting random grapes, Chester Osborn classifies each vineyard and determines the ideal picking time. Individual batches are crushed through the Demoisy open mouthed, rubber toothed crusher into a collection of five tonnes headed down open fermenters. A traditional course of foot treading is followed by good old fashioned basket pressing into a mixture of seasoned and new, French and American oak barriques for completion of ferments and natural malolactic. Components are matured twenty months on gross lees solids, followed by racking and the final assemblage, to be bottled without fining or filtration.

Deep scarlet colour. Packed with berry perfumes and spice notes over a darker background of black olive and freshly turned earth. Purity of fruit is the real star, exhibiting great poise, luscious plum and raspberry flavours, blueberries and black to the core, before secondary notes of nutmeg and clove. Tannins are fine and mineral, holding the wine together unobtrusively, Grenache makes d'Arry very approachable as a young wine.

Outstanding Langtons Classification, one of Australia's most revered red wines, highly sought by enthusiasts around the globe. Named after a notorious vine blight which strikes fear into the heart of viticulturalists around the world, Darenberg's construct of Dead Arm Shiraz is an aberration of ancient, truncated, gap toothed vines which date back to 1912. A powerful red wine, vinified from the most intensely flavoured hand picked fruit, renowned by enthusiasts throughout the world, it remains one of Australia's most accessible, great icon wines.

$7499each $899DOZEN EACH DOZEN Walking the old vineyards and tasting grapes, Chester Osborn classifies and determines the ideal time to pick each row. Small batches are crushed and transferred to fermenters. When tannin extraction is just right the wine is basket pressed and filled to oak for completion. Ferments are aged with a view to keep the wine fresh while also reducing oak influence. Chester undertakes an extensive barrel tasting to determine the assemblage. Batches are matured eighteen months on gross sedimentery lees in a selection of new and seasoned French and American oak barriques. Dead Arm isbottled unfined and unfiltered, which may result in a harmless bottle deposit, decanting is advised.

Deep scarlet colour. Sweet fruits on the bouquet, the nose appears all about cedar, peat, fresh turned soil, ironstone, fennel and cured meats. A raft of black and purple fruits, blackberry, satsuma plum, blackcurrant, liquorice and sweet beetroot. Initially earthy and savoury, slowly giving way to sweeter and spicier fruits. The mouthfeel is very sleek and focused, it's all about style, savouriness and poise.

McLaren Vale was planted to Grenache long ago, when pioneers established plots of vine on their homestead farms. Grenache became rather unfashionable towards the middle of the twentieth century, Chester Osborn had the vision to acquire many of these overgrown and abandoned bush vineyards. To the layman's eye, they still look like derelict old sites, but they yield precious harvests of the most outstanding fruit. A concentrated wine with depth and complexity, oozing lozenges of winegum and prettily perfumed purple fruits.

$3199each $383DOZEN EACH DOZEN There are no secrets at d'Arenberg, each grape must be the finest that McLaren Vale can produce and all wines are made by hand, to the most exacting standards under the meticulous scrutiny of Chester Osborn. The aim is to make the most generously proportioned, brilliantly balanced wines, supported by sound structure and just the right amount of oak. Small batches are gently crushed and fermented, basket pressed and filled to a selection of well seasoned French and American barriques for completion, aged on lees, assembled and finished without fining or filtration.

Bright garnet red. Vigorous Grenache perfumes, plums and blueberry, raspberries, an undercurrent of earthyness and game. Full bodied palate, generous over chalky tannins, succulent acidity, lively and mouthwatering, refinement after a term of bottle age, smoothing edges whilst maintaining youthful appeal. The oak is totally integrated and allows the fruit characters to star, will go perfectly with juicy steak or gourmandise game.

Joseph Rowe Osborn was born in 1852, he was a lay preacher, mining speculator, public servant, teetotaler and local politician. Osborn joined Thomas Hardy & Sons in 1881, eventually becoming a partner and director. He invested in a chestnut colt which won a fortune at the races and changed his life forever. Footbolt was the first wine in McLaren Vale to be labelled as Old Vine. When the moniker became common practice it was altered to commemorate the racehorse which played a pivotal role in the establishment of d'Arenberg.

$2299each $275DOZEN EACH DOZEN Joseph Osborn purchased the nascent McLaren Vale Milton Vineyards in 1912. Components of today's Footbolt Shiraz are still sourced off the original vines acquired by Osborn a century ago. Small batches are passed through a gentle open roller crusher, some berries remain whole, followed by transfer to five tonnes headed down open fermenters. When tannin extraction is just right, the wine is basket pressed and filled to a mixture of new and older American and French oak barriques and large casks for completion of ferments and malolactic. Barrels are aged for a year on lees to keep the wine fresh and reduce influence of oak, remaining unracked until the final assemblage, unfiltered and unfined.

Deep bright scarlet colour. Enticing mix of red and black fruits, mulberries and ripe blackberry, exotic spice supports the fruit, nutmeg and cinnamon, anise and clove, it wouldn’t be Footbolt without that generous lick of d’Arenberg earth and game. On the palate the wine is rich, concentrated and generous, an intrinsic warmth, the dark plummy fruit, leather and cedar notes, soily tannins with a hint of chewiness, pulls it all together for a long, gratifying finish.

The Garagists are bespoke Bordeaux winemakers who work in their garage, outside of the Appellation Controlee system. Grapes are vinified in the shed or garage of boutique winemakers dedicated to making small volume wines of the highest quality. These limited editions are unclassified by the governing wine authorities, yet are often the most sought after, highly priced collectibles in the world. d'Arenberg make their wines in the very same small batch manner, processing fruit by hand in an old galvanised garage shed winery. Grab a Galvo and serve to gigot of goat.

$3299each $395DOZEN EACH DOZEN The complex Bordeaux cepage of Cabernet Sauvignon and Franc, Merlot and Petit Verdot. Each component is gently crushed in an ancient Demoisy open mouthed, rubber toothed crusher so that as many berries as possible remain whole. The must is transferred to open fermenters where seeds and skins are kept submerged beneath the free run juice, vinified without any plunging or pumpovers and treated to a traditional foot treading and basket press. The combined free run and pressings are transferred to barrel for completetion of ferments and malolactic. Components are aged eighteen months in a selection of seasoned and new French oak barriques before assemblage.

A deeply coloured wine. Lifted nose, fragrant and inviting, cassis and blueberry, tomato vine and herb leafy earthiness. Savoury, spicy and elegant, rhubarb fruit spectrum, a subtle violet nuance and savoury elements of dark chocolate and dried herbs. There is no explosion of fruit, but rather an elegant and gradual building of complexity with persistent mineral, chalky tannins providing authoritative, balanced structure.

The High Trellis paddock has been yielding the most splendid vintages of wine since the late 19th century, so nicknamed as the vines were the first to be trained above knee height following acquisition of the property by dArenberg. For decades, High Trellis Cabernet Sauvignon has been released to unanimous critical acclaim by the wine industry press and international cognoscente. Indeed, the inaugural 1968 vintage earned a place in history when it claimed Australia's most prestigious accolade, the highly coveted Jimmy Watson Trophy.

$2199each $263DOZEN EACH DOZEN Small batches are crushed in the Demoisy open mouthed, rubber toothed crusher and transferred to five tonne headed down open fermenters, parcels are vinified separately. Foot treading is undertaken followed by gentle basket pressing. Transferred to a mixture of oak casks to complete primary and secondary fermentation. The barrel fermented component is aged on lees for added complexity with no racking until final blending. Chester and the winemaking team undertake an extensive barrel tasting process to determine the final assemblage. High Trellis is unexposed to fining or filtration, aged up to twenty months in a combination of new and older French and American oak barriques and large casks.

Deep, bright red. Lifted nose, fresh and full of violets, blackcurrant and leafy notes, oak supplies a touch of cedar, adding complexity to the soulful earthiness. The palate is textured and lithe, coated by lacy tannins around a core of cassis, licorice and plum fruit mixed with earth and graphite before a mineral tail. It's well weighted, fresh and balanced, inviting now, like all d'Arenberg wines, decanting will help show its best.

d'Arenberg's love affair with Grenache reaches its pinnacle with Ironstone Pressings. The original block planted in 1918, on the lower side of the winery, has a plentiful amount of ironstone throughout the soil structures, which enhances the body and tannin structure of the wine. As the finished wine is a cepage of three grapes it is a matter of selecting and screening the very best Grenache barrels. They complement the Dead Arm Shiraz component which likewise complements the 28 Rd Mourvedre portion to a point where the Grenache is beautifully framed.

$7299each $875DOZEN EACH DOZEN Most of McLaren Vale's soils are impregnated with ancient, decomposed laterite granite known as ironstone. The larger pieces were cleared from vineyards in the late 1880s and utilized in many of the buildings at d'Arenberg. Small batches of Shiraz, Grenache and Mourverdre are separately passed through a rubber toothed crusher into open fermenters. Some parcels are tread by foot two thirds of the way through. When tannin extraction is just right, the wines are basket pressed into oak for the completion of ferments and malolactic. Components are matured on lees in a combination of seasoned and new French oak barriques before assembling into the final wine.

Brilliant, gleaming red. Dark fruits, mulberr and plum nose, fresh soil and peat over an underlying lick of exotic Indian spice. An abundance of fresh fruits on the palate marry well with the more complex characters of cinnamon and quince, nutmeg, star anise and earthy beetroot. Open and generous upon release, lively acidity and the abundance of fine gritty tannins. Unfiltered and unfined, a harmless deposit may form in the bottle.

The vineyards and bushland which surround d'Arenberg winery are home to the native black and white kookaburra, famous for its distinctive laughing call. Much to the amusement of the winemaker's family, Chester Osborn's daughters, Alicia and Ruby, named their two wild pet kookaburras the laughing magpies. A good branding for McLaren Vale's first ever combination of the black Shiraz grape with the sweetly perfumed white Viognier. Declassified parcels of the icon Dead Arm Shiraz are assembled into the final Magpie mix.

$3199each $383DOZEN EACH DOZEN Very concentrated ripe bunches of Shiraz and Viognier are gently crushed into the patented Demoisy open mouthed, rubber toothed crusher, then co-fermented together in good old fashioned headed down open fermenters, where they are treated to a traditional foot treading by wader clad feet. After a fortnight the musts are gently basket pressed through an ancient 19th Century Coq & Bromley and Tregoning press, followed by a transfer to a selection of French and American oak barriques for completion of ferments and maturation. Offcuts of Dead Arm Shiraz are selected from oak and included into the assemblage to balance the level of Viognier in the final Magpie.

Very dark crimson hue. Intense aromas, a floral mix of peach stone, jasmine and cranberry over dark maraschino cherries, star anise and spiced fruit cake. The palate is fully flavoured with ripe juicy soft mouthfilling flavours suggesting beetroot juice, blueberries, blackcurrant and red cherries with herbaceous edges that keep the palate in check. Oak is showing lovely cedary notes which compliment the fragrant, silky mineral tannins.