Is this the darkest Shiraz wine in the world? Supremely complex nose of blue, black and red fruits, dried flowers, chocolate, tar and cinnamon. Rich and full bodied, this is amazing. Perfectly ripe, but no sense of porty or jammy fruit. Takes hold of you, insistent, like a hug from a beautiful, voluptuous woman. I certainly didn’t want the hug to end. The fine perfectly integrated tannins are present from the moment the wine grabs you through to the monumental finish. The greatest plus size wine I have ever tasted.
Duck Muck was first made by a stroke of luck. Some super-ripe Shiraz was picked 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 their 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 Wild Duck Creek 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.