Wild Duck Creek Shiraz Pressings (Rare) 2021
- ABV 15.6
- Zalto Denk'Art Bordeaux Glass
Stuart McCloskey "‘Liquid Gold’ declares Liam. Personally, more akin to the dark universe. The aromatics are spectacular by any measure – oodles of coal, graphite, damson, plum, blackberry, red fruits, leather, warm earth, lavender, pencil lead, salt and the sweetest spice. Espresso after lots of aeration. The palate is liquid velvet. The fruit is sumptuous and voluminous. For the ultimate, palate-staining experience – this is the one. Black and blue fruits infuse with violet pastille, vanilla, spiced fruitcake, dark chocolate and coffee. The tannins are shapely and wrap the fruit up in a blanket of cashmere. The counterbalance between power and richness is an astonishing achievement. Bottled unfined and unfiltered. Decanting is highly advisable (4-6 hours). Drink now to 2040+. Served using Zalto glassware."
Mike Bennie, The Wine Front "I always enjoy catching the new Wild Duck Creek releases and seem to be only one of a few who might get a set each year to look at, though I suspect as always that the loyalists buy the wines regardless. Liam Anderson is firmly at the helm these days, David Anderson of course still a guidepost and looming figure there. More nuance with Liam, perhaps? The wines still of a theme and typically robust, but, as often, balance seems to make its mark. Here is the Pressings wine, where those bold juices are extracted slowly in a basket press (and often overnight!) as it is described.
Magnificent example of bold, rich, ripe, muscular shiraz with robust and shapely tannins a feature. Inky in colour, inky in texture, scents of ripe blackcurrants, coal, cinnamon toast, new leather and dark chocolate. Similar flavours, something plummy and a lick of liquorice in there too, the finish a plume of milk and dark chocolate, molten in feel, staining the palate. The rub of silty tannin works a treat. It settles in beautifully, potent as can be but only gently warming, despite the quibbles some may have with the marked alcohol percentage. Nectar."
David and Diana Anderson first planted vines in their family-run Heathcote estate Wild Duck Creek Estate in 1974. Today, the area under vine totals some 15 ha that are dedicated to Shiraz and Cabernet Sauvignon and has helped them achieve cult status in the eyes of many. Their first commercial release was in 1991 and things have only got better with the couple now joined by their son, Liam who is going full steam ahead with biodynamic practices in the vineyard.
In the winery, traditional winemaking techniques are the status quo, with winemakers David and Liam choosing to use open top fermenters, basket presses and the finest French barrels and American hogsheads for extended ageing. Produced only in exceptional years, the Reserve Shiraz uses fruit predominantly from the Original Vineyard that has been barrel aged and then selected for the final blend after extensive tasting. A blockbuster with high alcohol, its richness is seamlessly balanced by moderating acidity and ripe tannins, which prevent it from becoming syrupy. The Springflat Shiraz comes from a small 1ha site planted in 1988 that yields just over 20,000 bottles annually. After maturing in French and American oak barrels for a year or more, the wine is bottled unfiltered for maximum flavour expression that results in a deeply coloured, sweet-fruited red with an intense concentration and a long finish. Renowned American wine critic, Robert Parker regularly awards these wines 90 points or more.
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