95 James Halliday - Australian Wine Companion

“Crushed and destemmed, cultured yeast, open-fermented with heading down boards, one-third fermented in barrel, followed by up to 18 months in French oak. Inky purple-crimson hue; standard d'Arenberg vinification finishing the last third of the primary fermentation and mlf in barrel; a powerful, archetypal d'Arenberg shiraz, swimming with black fruits of every description, dark chocolate and a generous helping of chewy tannins.”

93 Antonio Galloni - Vinous

(aged in a combination of new and used French and American oak barrels) Inky ruby. Heady, smoke-accented blueberry, cassis, violet and vanilla aromas show excellent clarity and a hint of allspice. Sweet and broad in the mouth, offering concentrated black and blue fruit and floral pastille flavors plus a building suggestion of mocha. Closes with emphatic spicy cut, an echo of candied flowers and smooth, harmonious tannins that sneak in late..October/2017

92+ Lisa Perrotti-Brown - Robert Parker's Wine Advocate

"The 2013 The Dead Arm Shiraz has a deep garnet color and a nose of chocolate-covered cherries, cassis and eucalypt with touches of mocha and bay leaves. The medium to full-bodied palate is rich and soft with a crazy backbone of lively acid cutting through the intense flavors and a nice, long mint-patty finish."