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Wild Duck Creek Estate Springflat Shiraz 2005
750 ml Syrah Other Australia, Australia 2005
Wild Duck Creek Estate Springflat Shiraz 2005 is a dry, full-bodied red from Syrah (Heathcote, Australia), in the full, structured reds style. Tannins are firm and acidity moderate; oak influence is some. Those scales describe the wine when young; this is a 21-year-old bottle and its tannin and oak will have softened. Good with lamb, beef stew, steak, venison.
Offers · cheapest first
Hedonism Wines
In stock according to the merchant's own listing
£69.00
Affiliate link via /go/. Price from the merchant feed, seen Sun, 25 Oct 2026 05:20:45 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Syrah prior
body
4 / 5
full
Syrah prior
tannin
4 / 5
firm
Syrah prior
acidity
3 / 5
moderate
Syrah prior
oak
3 / 5
some
Syrah prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Full, structured reds
rules-v1
Colour
Red
merchant feed
Origin
Heathcote · Other Australia · Australia
inferred by a local model, checked against our lexicon
Grapes
Syrah
lexicon
ABV
15.5%
Hedonism Wines product page
Farming
not stated
—
Vegan
not stated
—
Critic score
none
merchant feed
Drinking window
not stated
—
Decant
not stated
—
Food
inferred from grape and style
Occasions
dinner party · steak night · gift
inferred
About Syrah
Typical aromas: black pepper, blackberry, blueberry, violet, smoked meat. Serve at 16–18 °C. Grape page.
knowledge base
Typical for Syrah · knowledge base
Sweetness
bone dryluscious
Body
lightfull
Tannin
lowhigh
Acidity
lowhigh
Oak
noneheavy
Alcohol
lowhigh
Typical for the variety; not a measurement of this bottle.
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| Jonata Todos Vineyard Blend, Santa Ynez Valley 2020 Jonata · Santa Ynez Valley | £64.00 | |||
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Merchant's description
It is a blend of 5 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.
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