This wine was made in honour of d’Arenberg principal, Francis ‘d’Arry’ d’Arenberg Osborn. It is the culmination of more than half a century d’Arry’s winemaking career at his family winery in McLaren Vale. d’Arry’s original blend, first launched some four decades ago, was as is it appears today- a blend of Shiraz and Grenache grown on d’Arenberg’s low yielding, 19th century vineyards. The d’Arry’s Original has enjoyed huge success at shows through the years and has been fundamental in building the reputation of d’Arenberg.
When poured the wine displays a bright dark plum colour with a dark brick-red hue. The aroma immediately suggests a cooler year due to its level of intensity and spicy edges. The savoury mineral aromas and tighter-than-normal palate structure also indicates a cool year.
The nose is packed with berries and spice with a darker background of black olive and freshly turned earth.
A wet winter ensured good sub soil moisture and set up the vines well with healthy canopies. Spring was very dry with above average temperatures, a heavy downpour in January was a welcome relief. Mild conditions during the ripening period produced wines that show an abundance of spicy fruits with great colour, richness and balanced tannins. Vintage started on 30 January, the earliest start on record by one day.
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 and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. This wine does not undertake fining or filtration prior to bottling.
Try with shepherd's pie, smoked turkey, roasted pork loin, or manicotti with marinara sauce.