"Dark ruby colour. Pronounced blackcurrant and red berries on the nose, with notes of dark chocolate and vanilla accompanying a gamey character. The palate is richly decadent with unctuous blackcurrant flavour strewn upon fine, mouth-coating tannins. Enjoy coffee and dark chocolate aromas develop as you enjoy this full yet excellently balanced shiraz blend. In terms of bang-for-buck rich red flavour, this is second to none." - Wine House
"Originally a Shiraz / Malbec blend, we added Cabernet Sauvignon to this wine to give greater textural diversity. The grapes are sourced from the same vineyards every year, fully and gently de-stemmed, hand plunged and basket pressed. The wine is then matured for up to 23 months in older French and American oak barriques, hogsheads, and large format vats, as well as some concrete vats for added complexity. Yellow Hammer Hill is a wonderful all round red wine to be enjoyed with almost any occasion." - Wild Duck Creek
Sustainably-made
"Exceptional" (Springflat) - Langton's Fine Wine Classification IV
Robert Parker 99 Points - Duck Muck Shiraz 1997
"Wild Duck Creek Estate is one of those cult wineries in Australia, based outside of Melbourne, that achieved much of its acclaim due to a mixture of excellent winemaking techniques (vinification is entirely effected through manual pressing), a winemaker with a keen sense of what good wine is (David knows and deeply loves his vines), and of course, that Robert Parker 99-pointer for their flagship "Duck Muck" in the '97 vintage." - Jamus Aug 21, 2002
"History would say that we have made wines built for the cellar, and the present is no different. At Wild Duck Creek Estate, we have a philosophy of continuing improvement in all facets of the winemaking process. From continuous human engagement in our vineyards, to critically looking at every aspect of our winemaking style, we are always striving for excellence... Our winemaking is minimalist, allowing our fruit to express itself fully. We hand plunge the skins four times per day, using some whole bunches in most ferments for complexity of aroma and texture. Some extended skin contact is used on some batches when required. Each batch is then basket-pressed into the best French and American oak hogsheads and barriques with the tightest grain. The wine rests in these barrels for up to three years depending on the batch and its final destination." - Wild Duck Creek
