[SOLD-OUT] Wild Duck Creek Springflat Shiraz 2004
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[SOLD-OUT] Wild Duck Creek Springflat Shiraz 2004

Robert Parker 94 points!

Robert Parker 94 points!
'The blockbuster 2004 Shiraz Springflat's inky/purple color is followed by a wine that pushes concentration to the limit. Made from tiny yields of 1.5 to 1.8 tons of fruit per acre, aged in 50% new and 50% 1 and 2 year old oak (half American and half French) barrels, it is a huge, rich, backward Shiraz that still assaults the palate and olfactory senses. Forget this big, structured, intense 2004 for 2-3 years and drink it over the following 15 or more.'
Robert Parker, Wine Advocate #168 (Dec 2006).
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Deep colour. Still very elemental but very appealing sweet fruited wine with lifted violet/ camomile/ dark cherry/ mocha aromas and flavours. The palate is densely packed and beautifully concentrated with fine supple plentiful tannins and savoury oak. Finishes long and sweet. Andrew Caillard MW


Country:
Australia
Region:
VIC- Heathcote
Variety:
Wine Red - Shiraz
Size:
750mL

[SOLD-OUT]

$75.00

SOLD-OUT

Wild Duck Creek

"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

 

 

Wild Duck Creek Springflat Shiraz

"The first Springflat came from our winery block vineyard. It is approximately 2.5 acres, sits on quartz buckshot clay soils and its production is around 2 tones per acre. Planted in 1988, it has now reached maturity and is capable of producing fruit of incredible depth of flavour. Its position protects it from wind, thus creating frost susceptibility. In years of frost, the leaf to fruit ratio is dramatically increased, thus producing wines of exceptional intensity, which led to the discovery of the Duck Muck.Since then, several other vineyards on exceptional sites scattered across the Heathcote region have produced that has made it into the Springflat. By enlarge, these vineyards are 12 years + in age and are dry grown on the Cambrian volcanic soils of the southern part of the Mt Camel range. These vineyards are run to our discression, cropping less than 2 tons per acre, producing complex flavours only their particular sites can, which enables the Springflat Shiraz to broaden in complexity and reliability. Matured in 45% new French and American hogsheads for 15 to 18 months. Recommended to be consumed up to 12 years from release. No filtration. Closed under premium cork or screw cap at the Standing Order Customer’s discression. Approximately 1800 cases made annually."wildduckcreekestate.com

 

 

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