David and Diana Anderson first planted vines in their family-run Heathcote estate Wild Duck Creek Estate in 1974. Today, the total area under vine totals some 15 ha that are dedicated to Shiraz and Cabernet Sauvignon that have 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.
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17+ Points - Julia Harding (JancisRobinson.com) "Deep cherry red. Elegant after so much sweet fruit throughout this Australia tasting, more stony than leafy. Richer fruit on the palate but there’s freshness to balance. Tannins compact but smooth. A wine with a long future. Tangy long finish. "
95-96 Points – Magdalena Sienkiewicz "55% Roussanne and 45% Viognier fermented in 500L French oak barrels. The perfume begins with a floral lift accompanied by fleshy, white nectarine, pear and spiced apple. A little earthiness and a beautiful round texture characterises the Roussanne. Whereas the Viognier contributes to the mouthfeel with bountiful stone fruit and wild flowers. Admirers of floral driven whites from the Rhône Valley will find much delight in the generous and highly aromatic style of the White Duck. Sampled using Zalto Universal glassware after 20 minutes of decanting."
97 Points - Stuart McCloskey “A dreamy bouquet which unfolds to a heady and seductive mix of blueberry compote, blackcurrant pastille, mint and a little orange zest. The texture is satin-like and crammed with sweet blackcurrant and cassis. There’s a certain nod to savouriness with bay leaf, fennel, mint / eucalyptus and some leafy tobacco coming through. It’s glossy, textural and a real charmer – a bit of a show-off. At this stage, the wine offers simplicity (albeit in waves of deliciousness). Complexity will come, but the wine requires 5-10 years. There’s a lovely elegance which you do not often find with Wild Duck Creek wines. This is where you come if you are seeking rivers of ripe fruit, fun and a place where the wine will wash away a crappy day (without any effort). I do believe this will turn out to be a real gem in 8-10 years. Stash a few bottles away and let’s see if I am right! Decant for 1-2 hours and serve using Zalto Bordeaux glassware.”
97+ Points - Stuart McCloskey “A subregional blend, produced in tiny quantities and will bring a huge smile to those seeking a wine which delivers on flavour (which it does in bucket loads) and drinkability. The aromatics are explosive and take no coaxing. Warm earth, camphor, tobacco, cedar, ink and coal blend perfectly with a heady mix of dark berries and plums. The palate opens to a rush of sweet fruit which provides a wonderfully sensual gloss and mouthfeel. The tannins support but are supple. The sense of symmetry is deeply impressive which is a nod to a great winemaker. The wine builds and builds in the mouth… I would categorise the wine as sensual, structured and showing some masculinity. Black fruits, tobacco and smoke lead to a very long finish. Excellent and a real charmer with grip. Decant for 2-3 hours. Served using Zalto Bordeaux glassware.”
96 Points - Magdalena Sienkiewicz "Dark and deep colour as usual from Wild Duck Creek. The perfume is expressive and bursting with blackberry liqueur, blackcurrants, pen ink, cedar and a wonderful lift from fresh bay leaf and sage. The mirroring flavours (along with the addition of liquorice) coat the palate wonderfully. The tannins are silky smooth – almost suede like in their plushness. Stylistically, I would declare the wine to be generous in style, but the generosity comes from the exquisite, ripe fruit. It is far from an OTT wine. Ripe, balanced, and a real ripper of an Aussie Cabernet Sauvignon. Sampled using Zalto Burgundy glassware, which is unorthodox but spontaneous as I’m supposed to be tasting Pinot Noirs. I might stick with this instead as it evolves in my glass beautifully. Decant for 2+ hours or cellar and enjoy over the next 5-10 years."
Winemaker "Estate grown Shiraz of exceptional quality.No stone is left unturned in the production of Shiraz Reserve. The vineyards are cared for meticulously through hard cane pruning, shoot thinning in spring, under-vine mulching, as well as fruit thinning if needed at veraison to control yield and separate bunches. The fruit is then partly destemmed, often using up to 50% whole bunches in the ferment to create layers of texture, slow down fermentation and control temperature. The resulting wine is then basket pressed into 100% new French oak barriques where it will lay for up to 27 months depending on the vintage."
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94 Points - Mike Bennie "Boozey scents, boozey flavours, but also a silkiness, glycerol of course, expected, really concentrated, sweet fruited, blackberry jam, black fruit pastille lollies, some nougat and sweet nuttiness too. Flow is sumptuous and supple, lush, incredibly flowing, with a pinch of gummy tannins long, long away. Does the job of everything in portion pretty well. Just huge."
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Winemakers notes - Almost black with a dark purple hue. A selection of extraordinary fruit from our best shiraz vineyards – the ‘Original Vineyard’ and ‘Mia Mia Vineyard’ in the south, and the ‘Mt Pleasant Vineyard’ in the north. These parcels of fruit are hand selected, often only individual bunches taken from vines that have best withstood the harsh Heathcote summer. The wine is bright, rich and seductive. 5% whole bunch here, adding a vibrant lift from the glass. The nose is all black pastel, charcoal, spice and red fruit compote. The palate has a wonderful electricity about it, with beautiful acids and a smooth finish. It’s full of violets, blue and black fruits, all alongside concentrated plum and chocolate. The mouth feel has real grip here, and is unlike any other wine in the line-up. The finish is long and framed by abundant tannins. Matured in 90% new French oak and 10% new American oak barriques for 23 months. Cellar 12 years+.
Winemaker Notes - "Springflat Shiraz is our original flagship wine having been made every vintage since 1991. Springflat Shiraz is a blend of 4 distinct estate grown vineyards in the Heathcote region. Parcels of fruit are made separately, utilising a small amount of whole bunches in the ferments for added texture, hand plunged, basket pressed and then matured in French and American oak hogsheads for up to 22 months, 40% of which are new."
Our full tasting note coming soon...