Tír Na HiFi

Guarantee the presence of those virgins in the buff and we'll all be along... hell we'll even Q around the corner and file past.

Fran wrote:Guarantee the presence of those virgins in the buff and we'll all be along... hell we'll even Q around the corner and file past.

Done!

A touch on the high side at around 40e... however may be the going rate for this Shiraz.



On reading the rear label I discover the reason why it is called "The Dead Arm". Apparently there is a fungus (Eutypa lata and Phomopsis viticola )which is able to kill the vine plant, hence one branch of the vine is dead, whilst the other is still able to produce grapes.

Apparently this wine is harvested from the same such vines which have one arm alive whilst the other is dead!!
http://en.wikipedia.org/wiki/Dead_arm_(grapes)

I would recommed this one, however definitely requires decanting for at least 60 to 90 minutes prior to consumption.

I've seen that Dead Arm in the local before, I'll pick one up now Cheers!

Currently enjoying this with the dinner...

Great value! Thanks Ivor!

Claus wrote:Great value! Thanks Ivor!

It's amazing wine isn't it? Enjoy.

Catherine is very impressed with this one as well! Amazing value at 9.50. Unusual depth to it, especially at this price point!

Claus wrote:Catherine is very impressed with this one as well! Amazing value at 9.50. Unusual depth to it, especially at this price point!

Delighted.

Ivor, That Barbera is absolutely perfect.

Thanks for taking the time with me, I'll be making a trip up to Ranelagh the next time I get the notion to do a decent size purchase.



It's actually the 2008.