With a considerable portion of this wine being naturally fermented (no yeast added), the wine reveals earthy aromas of salami, game, and lipstick. These characters prevail on the palate with a smooth glycerol impact following through to the mid-palate, with the exotic characters growing and combining with tannins and a long complex finish.Structurally, the 2003 ‘Laughing Magpie’ is as full-bodied as the 2002 release with a more complex, rich mouth-feel, ending with a beautifully balanced array of fine, rich tannins
Vendor Deal ID 708868 is configured on 21/06/2018 8:09:37 AM
Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard. The grape varieties grown are Shiraz, Cabernet Sauvignon, Merlot, Viognier, Grenache, Mourvedre and Muscat Blanc.
This winery endeavors to produce to make rich full-bodied fruit-driven wines (using the original Open Fermenters and Basket Press) with small oak cask maturation.
Typical of our McLaren Vale style, the 2005 shows delicious distinctive mocha, chocolate and sweet plum characters. Backed by a lush, plush mouthfeel and oodles of juicy ripe fruit laced with an underlying black pepper spice and a silky tight tannin structure. But don’t be deceived this is a serious wine with serious aspirations!
Chester Osborn, the remarkable person behind this enormous array of both impeccably high quality and value-priced wines, deserves considerable accolades for what he is able to achieve at all price ranges.
If you love Australian wines, d’Arenberg is a winery to seek out as these offerings all possess abundant soul as well as character. In short, the accolades that proprietor/winemaker Chester Osborn receives not only from The Wine Advocate, but virtually everybody in the wine world, are all well deserved.
Spice crusted barbecued butterflied leg of lamb, linguine pasta with mushrooms and caramelised onions.
The nose shows intense blackcurrant and cranberry fruit, and the subtle cedary cinnamon spice, barrel-ferment and oak derived aromas, violet and mint scents, as well as liquorice and chocolate smells. Interwined is this wounderful green edge that lifts the wine into a cool climate sepctrum which typifies the cold year. These aromas combine with some cassis, blueberry, and cranberry, with lingering mocha and plumy fruit and are just showing through amongst a long, intense vibrant, gritty fruit tannin finish.
Upon release, ‘The Dead Arm’ Shiraz has a vivid, young, dense, purple-red colour. Very intense aromas with a complex combination of fragrant spices and violets, dark cherry, blackberry and blueberry, are made more complex with great liquorice, pepper and integrated svelte of boot-polish like characters. The taste is rich, gutsy and virile, with attacking spice, dark liquorice, cherry, blackberry, plum and dried black olive. The level of fruit weight masks the framework of oak tannins; however, the mineral fruit grittiness is balanced with a very long fruit-fragrant, persistent spice will yield a wine of great ageing power.
The 2002 season was characterised by a cold, wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and dry summer ripened fruit gradually and a warm, dry autumn allowed the grapes to ripen fully, producing some of the best and most exotic characters seen for many years.
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