The flagship wine from Wild Duck Creek and quite simply a benchmark wine. Made in tiny quantities from their original vineyards yielding just 1 ton an acre, Duck Muck is a wine of extreme concentration and complexity. Matured in 100% new French oak barriques, this is a wine of power, intensity and balance. We don’t have much as very little is made but to put it simply, this is an extraordinary wine!
99+ Points - Lisa Perrotti-Brown (erobertparker.com) "Deep garnet-purple in color, the 2010 Hoffman Vineyard Shiraz possesses an extraordinary nose of cassis, crushed blackberries, earth, Bovril and yeast extract with licorice, spice box and dried herbs hints. Full-bodied, rich and densely packed, with a lovely backbone of ripe tannins and great freshness, the long finish here is just incredible. A true "wow" wine, this complex beauty certainly has the potential to hit "perfection" with a little more time in bottle."
Only 120 cases produced.
96 Points - James Halliday "Excellent colour and clarity; although only medium bodied, has considerable intensity and complexity, with rippling red and black fruits, and fine tannins on the long finish; the acidity, too, is perfect."
International Wine Challenge: Gold 2017
Decanter World Wine Awards: Silver 2017 & 2018
Deep crimson-purple; whereas the '11 had to fight every inch of the way, this wine displays almost contemptuous ease in the way it has marshalled the layers of black fruits and ripe tannins that soak up the new oak inputs. This will be one of the long-lived, great Black Labels.
The Two Worlds project is an amazing collaboration of Bob Egelhoff’s Cabernet Sauvignon (Napa) and Michael Twelftree’s famed Two Hands Barossa Valley Shiraz. Michael flies over a bladder full of his very best Shiraz and Bob puts together the final blend. Production is minuscule with 480 etched Magnums produced each year. Few critics have had the pleasure to sample this rare gem however, it has garnered the No. 2 spot in the Wine Spectator Top 100 of 2010.
94 Points - Jay Miller (erobertparker.com)
The purple-colored 2008 Anteros is 100% Mataro from the Ebenezer vineyard of noted grape grower Adrian Hoffman. It was aged in seasoned American oak for 9 months. It offers up a unique panoply of prunes, dates, fruitcake, underbrush, and other exotic scents. Satin-textured, ripe, balanced, and lengthy, this is a splendid effort for drinking over the next 10 years.
Maturation of this unique wine is for 23 months with the final 12 months in 100% in New French Oak. This is aromatically one of the most complex and compelling wines to wear the Two Hands label.
Two Hands was established in the summer of 1999 with the aim of making the best possible Shiraz-based wines from prized Shiraz growing regions throughout Australia. The intention was, and still is, to showcase the diversity of Australian Shiraz by highlighting regional characteristics and allowing the fruit to be the primary feature of the wines.
The Two Hands My Hands 2004 unveils a brooding bouquet, with an oak palate that makes the wine virtually seamless; creating a voluptuous and sensational drinking experience.
97-100 Points - Jay Miller (erobertparker.com)
There are three “icon” wines in the portfolio. There are three barrels of the 2005 My Hands, a Shiraz cuvee sourced from Marananga, and aged for 38 months in new wood. A glass-coating purple/black color, it shows off a brooding bouquet of balsam wood, truffle, earth notes, violets, blueberry, and blackberry. On the palate the oak has been fully integrated and the wine is virtually seamless. This voluptuous, sexy effort will continue to blossom for 6-8 years and drink well through 2030. It is for hedonists only.
96 Points - James Halliday
Made in the same way as Clos Otto other than 9 days on skins and maturation in American oak (50% new). The American oak is much more assertive than French, its signal soaring on the first whiff, likewise the first sip. It works well here, tipping its hat to Grange, the flavours coating every corner of the mouth, yet doesn't overstay its welcome. And it pays no attention whatsoever to its alcohol.
97 Points - James Halliday
Individual estate parcels, machine-harvested, destemmed and crushed, open-fermented with cultured yeast, 8 days on skins, matured in French oak (70% new) for 22 months, blended after 6 months in oak. An exotic bouquet with new shoe leather and a sprinkle of sultry spices, the full-bodied palate with supple blackberry fruits to the fore and an underlay of integrated French oak. There is a finesse to the overall texture, structure and flavour that is remarkable.