We’d ask for a drumroll, but that’s a little cliched for our liking. We’re more of a slow quack kinda crew, straight up Mighty Ducks vibes. So stop what you’re doing and get the team together, because we’re celebrating the return of Duck Sauce, our favourite Yarra pinot, and the 2016 vintage is about to ruffle a few feathers!
What is the Collaboration Series?
This range is all about celebrating and collaborating with the folk who get their hands dirty. The brightest and most passionate wine lovers out there - the winemakers. These are the people who are on site, vintage in and vintage out, turning grapes into magic. And in working with Australia’s most talented winemakers, we are humbled to help see a wine come to life, from seedling to screwcap and everything in between. We’re talking honest and epic vino, from the best in the business. When it comes to Duck Sauce 2016, Steve Webber has stepped up once again to make some magic.
Crafted, once again, by incredible winemaker and mofo legend Steve Webber (of De Bortoli fame), this vintage sees him pay tribute to the region by working only with the finest Yarra fruit. Steve claims winemaking is something he “just fell into” and we’re thanking the Gods, both old and new, that he did. Despite being previously recognised as a Gourmet Traveller Winemaker of the Year, he’s still one grounded fella who keeps on producing quality vino and we’re lucky to have him involved.
You know what comes of the finest fruit? The finest pinot. It just doesn’t get better than this, mofos. While keeping the hint of gamey funk and silky texture we so loved about the ‘15, Webber has upped the pinot ante and blessed the ‘16 with a nose that smacks you in the face with sweetness (think cherries and spice and all things nice) and then brings the whole thing down to earth with a super savoury palate.
It really is very similar to the ‘15, but we reckon it’s just that little bit better. And seriously, it screams food. In fact, it almost smells like the candied sauce you’d pour over a good roast duck. Bright, fruity and a little metallic, this ‘16 vintage ain’t complex but there is still a lot happening under the label.
Someone BYO duck, because I’ll be BYO-ing Duck Sauce to the next dinner.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
De Bortoli Wines
Established in 1987, De Bortoli wines has a rich family history that goes back almost six decades when founder Vittorio De Bortoli made his first batch of Shiraz for family and friends in 1928. Originating in Bilbul (Riverina region of southern NSW), it has expanded into the Yarra, King and Hunter Valleys with much success. Proudly remaining in the hands of the third-generation of De Bortoli's, today the winery's operations is overseen by the Leanne and winemaker husband Steve Webber. Focused on producing expressive wines that are first-class in quality and good value for money, the winemaking philosophy is focused on the belief that 'great wine begins in the vineyard' - from adapting sustainable vineyard practices and practicing minimal intervention, the results speak for themselves with a never-ending list of accolades and enviable reputation to match. There's no doubt that two things reign supreme at De Bortoli which have led to their continued success: family and wine. After all, it all began with 15 tonnes of black Shiraz grapes...
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.