Distillery Info
Wild Duck Creek Estate is a small family-run winery situated 8km west of Heathcote, alongside the Wild Duck Creek itself. 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. 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 their own vineyards.
Duck remains adamant however, that it’s still the vineyard and site selection especially, that dictate great wines. Second-generation winemaking has flourished for more than a decade through Liam, whose methodical yet innovative approaches merge fantastically with Duck’s eccentricity – a humorous and brilliant concoction! The estate’s passion is to produce extraordinary wines of balance and power that enrich and delight the senses.
A co-fermented blend of Shiraz and Tempranillo from our Adairs Lane Vineyard.
Fortified Duck is a very small volume wine, made for the pure enjoyment of fortified wine. It is a blend of Shiraz and Tempranillo, co-fermented in two small open fermenters. When the appropriate sugar levels have been reached, fortification of the wine occurs by mixing in the oldest Brandy available to us in with the fermenting grapes. Fortification stops the fermentation process, locks in the sugar and stabilises the wine. After 5 to 7 days, the grapes are then pressed into old oak barrels where it is matured for up to 14 months.
