Wild Duck Creek White Duck 2022
- ABV 13.6
- Zalto Denk'Art Bordeaux Glass
Stuart McCloskey “A glorious and uninhibited feast of Roussanne, Marsanne, Viognier and Grenache Blanc. Abundance is tamed by a skilful winemaker and natural acidity. The bouquet unfurls rather than sprints out of the glass with sea salt, preserved lemon, fresh fennel seed along with liquid minerals. Incredibly intense, but the clarity is vivid. As expected, the palate is generous, but far from overdone. Silken, expansive, nourishing and refreshingly juicy. Mouthwatering salinity along with an unmistakable pinch of white pepper. I am still tasting this wine after 5-minutes. Flavours are savoury, smoky, salty and deep. Complexity being its middle name and keeps you on the edge of your seat. How this might evolve (in bottle) is going to be a fascinating journey. Yes, it can be enjoyed today however, I believe a few years in the bottle will provide more satisfaction. 8-10 will deliver brilliance. Served using Zalto Universal glassware.”
Mike Bennie, The Wine Front "This one is a blend of roussanne, marsanne, viognier and grenache blanc. Fermented in foudre and old oak barrels. A little colder in hell as these white wines roll out of Wild Duck Creek. I love it.
Textural feast! Freshness! Fruit and savoury qualities! It’s a beautiful, mellow wine, confident in its slouch and core of minerally, tingly acidity. Plushness but vibrant, a squeak of sappy herbal notes, quince and preserved lemon, lemon myrtle and fennel, touches of sourdough and salted crackers. It’s a wonderful wine, generous but fresh, long and luxurious, feels complex and bright here in youth, but you know that these varieties, and time in cellar, produce beautiful, honeyed ooze. This is destined for that."
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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