Wild Duck Creek Estate Duck Muck, Heathcote, Australia

野鴨河酒莊鴨子姆克紅葡萄酒

點(diǎn)擊次數(shù)：13868

In keeping with the behemoth style of this unique wine, the 2007 Duck Muck Shiraz is a beast. This style was first forged by accident when David happened one year to use some Cabernet pressings to top up a barrel of Shiraz. Expecting to give the results away, he soon realized he was onto a winner. This vintage weighs in at a comparatively modest 16.5% alcohol (David assured me this was accurate). It has a very deep garnet-purple color and incredibly intense aromas of blueberry pie, mocha, layers of spices and, to a lesser extent, notes of prunes, mint, balsamic, and anise. The palate is very concentrated and crisp, with medium to firm, finely grained tannins that seem more Cabernet in texture than Shiraz. Very big and very beautiful?but you have to love this style to appreciate it. It's actually approachable now and should develop nicely over the next 5 to 7 years, keeping well into 2020+, though this style's drinking window can be somewhat unpredictable.Wild Duck Creek is a boutique winery producing just 4000 or so cases per annum. Self taught in the ways of wine (often the best school!), David Anderson started the winery in 1981. The fruit is sourced from estate vineyards planted in the early years of the winery, and they are also working with contract growers. David's son has recently converted all the estate vineyards and some of their contract vines over to biodynamic methods. The bulk of production is comprised of the Yellow Hammer Hill and Springflat labels, while the Cabernet based wines and Duck Muck Shiraz are produced in tiny quantities - under 500 cases each.Importer: Wild Duck Creek will soon be imported by Rathbone Wine Group, USA; www.fsfw.com.au

A wine of extraordinary intensity, richness, and extract (yields were .5 tons of fruit per acre), the 2004 Shiraz Duck Muck is a totally dry red that tips the scales at 17.5% alcohol. While it pushes the limits of civilized drinking, it is neither pruny nor hot, and should be tasted with an open mind and no hidden agenda (not as easy as one might expect, especially for Eurocentric palates). Inky/purple to the rim with a glorious perfume of crushed rocks, acacia flowers, blueberries, blackberries, creosote, and vanilla, it was aged in 100% new, heavily toasted French and American barrels for two years prior to bottling. It is nearly off the charts in terms of richness and extract. Although not for everybody, for those who are not reactionary in their tastes, it is an amazing wine that will be fascinating to follow over the next two decades. Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (888) 472-5283

The renowned 2002 Shiraz Duck Muck, a late harvest cuvee with 16.5% alcohol, does not possess the Amarone-like, raisiny, pruny character one might expect from a Shiraz of this power. It boasts a dense purple color, a sumptuous perfume of black fruits, white flowers, and toasty oak, tremendous balance, full body, immense concentration, and abundant glycerin. Give it 3-4 more years of cellaring, and drink it over the following 10-15. Sadly, there are only 200 cases, which I suppose explains the bold pricing. Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (888) 472-5283

Readers looking for a winery that unleashes a hedonistic style should check out the 2000 Shiraz Duck Muck (200 cases). This is Shiraz at its ripest and headiest (16% alcohol). Lavishly wooded (100% high toast new oak is employed), it boasts an unevolved, sweet, layered, explosively full-bodied personality. This thrilling, hedonistic effort pushes Shiraz to the limit. It falls somewhere between an over-the-top Shiraz and a late-harvest offering. Extremely pure and concentrated, it is the type of wine that does not exist anywhere except South Australia. Drink it over the next 10-15+ years. Unique!Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (888) 472-5283