2015 Shiraz 'Duck Muck'Wild Duck Creek
David (aka ‘Duck’) and Diana planted the first vines in 1974 and in 1979 named the first vineyard Alan’s Cabernet Vineyard, after Duck’s late father Alan. The Original Vineyard was planted in 1988 on land owned by Diana’s parents. Duck and Diana have three children – Liam, Ngaire and Bridie. Traditional winemaking methods including hand-picking, open fermentation, hand-plunging, basket-pressing, and long-term barrel-ageing are fostered, as is the use biodynamic principles on our own vineyards. Duck remains adamant however, that it’s still the vineyard and site selection especially, that dictate great wines
Duck Muck was first made by a stroke of luck. Some super-ripe Shiraz was picked from our Original Vineyard and made into wine, which didn’t quite fill a barrel. The barrel was then topped up with Alan’s Cabernet Pressings, being the only wine available to David (Duck) at that time in 1994. The resulting wine was given away to our best customers. What David didn’t appreciate at the time was how the blend of these two vineyards, and that specific style, was going to create a wine that was not only of world class quality, but gain cult status all over the world. With a few refinements, Duck Muck is possibly the hardest wine for us to make. The vineyards are meticulously attended to. Cane pruned, shoot thinned, and fruit thinned to try and achieve the perfect balance in any particular vintage. The fruit is then picked and partly destemmed into small open top fermenters. The Original Vineyard Shiraz having 30% whole bunches left in the ferment. The wine is then gently basket pressed into 100% new Dominique Laurent barriques and matured for up to 27 months. Duck Muck when bottled is extraordinarily intense, with layers of texture, wonderfully complex aroma, and incredible length and depth.