This wine is named in honour of d’Arenberg principal, d’Arry Osborn, who is a Winemakers Federation of Australia Patron and recipient of the Medal of the Order of Australia. The d’Arry’s Original blend of Shiraz and Grenache was first launched in 1959 named d’Arenberg Burgundy and changed names in the early 1990’s .
Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher 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. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and old French and old American oak barriques as well as large casks to complete primary and secondary fermenta-tion. The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending.
Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. d’Arry’s Original does not undertake fining or filtration prior to bottling.
Tasting Notes
The Characteristics The nose is packed with varietal plum, raspberry and black cherry with attractive spice and cracked pepper. There is a lifted floral note that brings elegance to what is clearly a rich and generous wine.
The palate opens with concentrated red and dark fruits that forms a core that runs through the mid- palate. Licorice, lavender and soil characters add another dimension with lovely exotic spice building in the palate and becoming more evident as the wine opens up. There is a lovely generosity of fruit with ripeness well in check and the fine subtle tannins building to a savoury finish. This wine is drinking well on release and will cellar for up to 10 years.
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