Wild & Wilder is all about good clean fun. Working hand in hand with their merry (in a good season) band of growers, they craft wines of supreme quality but don’t take it all too seriously.
Great fruit, grown by great people and made with a lot of love by people that know that wine is all about the good times, delicious food and creating great memories. Founded by Giles Cooke MW & Fergal Tynan MW, who also make the Thistledown wines, the mundane is just not in their DNA. Being involved in every stage of the winemaking process from bud burst to bottle means that every bottle from Wild & Wilder is an experience you’ll want to try again.
Cloud Cuckoo Land is an imaginary state of absurd over optimism – something that all those at Wild & Wilder are often accused of. Indeed, not so long ago, if they had said that we wanted to make high quality, low intervention wines made from Mediterranean varieties in the Riverland, Cloud Cuckoo land is exactly where people would have said that they lived! But, they believe that anything is possible if you don’t see the obstacles, you challenge the “received wisdom” and resist the naysayers. Cloud Cuckoo Land is for everyone who feels the same.
Nero d’Avola was hand-picked and the Montepulciano was machine harvested, both were co-fermented with wild yeasts with gentle plunge downs twice daily. Gently pressed and matured in older oak for 3 months.
An unusual blend of varieties but this wine has the characteristic energy you’d expect from Italian reds. Deliciously succulent with smoky, dark cherry fruit, subtle spice and a mouth-watering finish.
This works well with steak and venison, or with autumn casseroles.