Price:  £16.95 | Case Rate: £16.16
Ex Tax: £14.13

D'Arenberg - The Footbolt Shiraz 2017

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: McLaren Vale
  • Wine Maker: Chester d’Arenberg Osborn
  • Grape: Shiraz/Syrah
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.5
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Beef and pepper stew, barbeque ribs, duck cassoulet, grilled portobello mushrooms, or chili.

Duty/Vat Paid
WA: 87 (2016) VS: 88 (2012) WS: 89 (2016) JS: 92 (2016) WE: 91 (2012) JH: 89 (2014) WF: 90 (2016)

Wine tasting notes

The pretty nose is very floral with violets, lavender and rose water dancing with the more varietal purple fruits and a touch of cedar adds charming spice. The palate opens with varietal bravado and a mixture of red and purple fruits. Raspberry, blueberry and plum make way for a regional mocha character and an extra layer of complexity that includes graphite and roasted meats. It finishes with a cinnamon spicy lift and fresh, fine grain powdery tannins. Ripeness is well in check and the acid keeps the fresh and juicy palate focused.

Winery Information

D'Arenberg

One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine.. read more

Expert Reviews

Wine Advocate/Robert Parker (2016)87 pts

Some lots that were blended into the 2016 The Footbolt Shiraz were co-fermented with white grapes—not just Viognier but also Marsanne and Roussanne, according to Osborne. The wine is cedary and minty on the nose, hinting at dark fruit, like plum and black cherry. It's medium to full-bodied, with firm tannins and a bit of date-like dried fruit on the palate, while the dry, dusty finish hints at vanilla.

Vinous/Antonio Galloni (2012)88 pts

Mar '16 - Josh Raynolds - Deep ruby. Powerful, smoke-tinged aromas of black and blue fruits, anise, black cardamom and espresso. Rich yet lively on the palate, offering bitter cherry, blackberry and dark chocolate flavors and a building note of sweet floral pastilles. Dusty tannins give grip and focus to the long, smoke-tinged finish, which leaves cherry and berry skin notes behind. This year's version of this bottling comes off as more serious and ageworthy than usual.

Wine Spectator (2016)89 pts

A big mouthful of chunky, rough-and-tumble tannins provides a firm backbone to the blackberry, blueberry and dried cherry flavors, with shades of cedar and dried herb adding complexity. Delivers plenty of charm amid the tannins.

James Suckling (2016)92 pts

A cherry-flavored nose that also offers up aromas of blackberry pie, cedar and spices. Medium to full body, grainy tannins, lots of fresh blue and black fruit and a chewy finish.

Wine Enthusiast (2012)91 pts

Editor's Choice - This is made in an earthy-savory style, offering hints of roasted meat, black olives and espresso. It's also firmly constructed, with firm tannins that suggest a couple of years of cellar time would do it some good. Drink 2018 through 2025.

James Halliday (2014)89 pts

The question is why is the wine priced at $18? The fruit is good quality, and time and money has been invested in its making. Hard to see how there's much margin in it, but you (and I) shouldn't look this gift horse in the mouth. It has no shortcomings at all in this context.

Wine Front (2016)90 pts

Mid weight at most. This is really quite slender for a warm-climate shiraz, though its bones are good and there’s just enough creaminess to the texture to give you something to latch onto. All up it’s a pretty decent package. Fumey in part but berried, smoky, flashed with salted herbs and well shaped. Hard wine to score in some ways, better suited to drinking, but just into 90 territory.

Vinification Notes

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 and large casks to complete primary and secondary fermentation. The barrel fermented component is aged on lees to slow aging and reduce 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. The Footbolt does not undertake fining or filtration prior to bottling. Matured for Ave. of 12 months in new and older American and French oak barriques including casks.