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Wild & Wilder – Cloud Cuckoo Land Fiano Greco di Tufo Zibibbo White Riverland South Australia 2019

Tasting Note

A vibrant, textural white with hints of almond blossom, quince and ripe pear. Tangy, almost exotic but pithy and delicious.

Awards

The Wine Companion 91 Points
An exuberantly aromatic, mid-weighted highly versatile and gently viscous white. Phew! An overview. More succinctly: the zibbibo (Muscat) rides over all, oozing blossom and grape spice scents across a generous frame, tucked in by a waft of gentle phenolics and a herbal back draft. A really enjoyable drink. 91 Points, NG, Aug 2020

Technical Details
Varieties:
Fiano 65%
Greco 20%
Zibibbo 15%
 
ABV:
13%

Closure:
Screw cap

£12.50

Only 2 left in stock

Country

Australia

Grape

Fiano, Greco, Zibibbo

Region

Provence

Producer Profile

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 aain.

Viticulture

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.

Winemaking

Hand-picked before gentle de-stemming and crushing. Greco & Zibibbo were held on skins for 24 hours. Cool fermented separately followed by maturation on lees.

Oak Treatment

No oak treatment

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