Wild Duck Creek Shiraz Reserve 2021

Wild Duck Creek Shiraz Reserve 2021

  • Australia
  • Shiraz
  • ABV 16.1
  • Zalto Denk'Art Bordeaux Glass

Stuart McCloskey "The bouquet is extraordinary. There was me thinking Standish has the gold medal for a bottomless bouquet. They’re now in second spot as this is impossibly deep and highly addictive. I genuinely take as much pleasure from sniffing this as I do consuming. Mulberry, plum and damson (all tinged with a soupçon of liquor / pastille like finish). There’s a touch of tart, redcurrant. The spices are sweet, liquorice, iron, fresh coffee, black olive, violet pastille and new leather lurking in the background. I would love to sniff this over 24-48 hours. I enjoy the chew to the palate – there’s more vigour than the ‘Shiraz Pressing’s. Tannins and acidity are dialled up a notch, which are both required to deal with the smorgasbord of sweet, palate-staining fruit – lots of spice too. Particularly pleasing is the floral character which contributes to the only touch of femininity. Hedonistic and will suit those seeking unrivalled vinous pleasure. Bottled unfined and unfiltered. Decanting is highly advisable (6-8+ hours). Drink now to 2050+. Served using Zalto glassware."

Mike Bennie, The Wine Front "The bottle reminds us ‘Exceptional Selection’ which I like more than Premium or Reserve in many respects. Sounds a little old school, in the best sense. And practical in a way. This wine has a stipulation that yields must be 1.5kg per vine or less, and then chosen from the varied sites to make it up. There is 30% whole bunch in the ferment too. Spends almost two years in new French oak. Unfined and unfiltered to bottles.

First sniffs start with clove, char, sandalwood, espresso and dark choc-mint with whiffs of ripe plum, black olive and blueberry. Fleshy in the palate with a weave of firm, dusty tannin, more woody nuance with clove and char again, some twiggy elements, dark chocolate a strong feature, anise, salted plums. It’s full on, potent, breathy in a way, and feels a little overt in its ripeness and booze-soaked berry kind of feel, but the flow is good and the overall impact impressive, without teetering. Of an ilk, but done well."

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Wild Duck Creek

Wild Duck Creek

"Today, the area under vine totals some 15 ha that are dedicated to Shiraz and Cabernet Sauvignon and have helped them achieve cult status"

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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