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The Wild Thing derives its name from the use of a "wild yeast" fermentation, using only the "native" yeasts of both vineyard and winery-the more politically and technically correct term these days is "uninoculated fermentation." This makes the wines more complex in aroma and more fully integrated in mouthfeel than those made by selected yeast culture additions, which produce technically correct but occasionally dull and one-dimensional wines. The flip side (the reason that NOT everyone does "wild" ferments) is that there is a greater risk of something going awry, such as not finishing all the sugar or producing volatile acidity (vinegar aromas) and off-flavors in the finished wines. With very careful monitoring and a lot of experience, these risks are minimized, and the results show the pay-off in interesting flavors and aromas as well as richer mouthfeel and overall texture.
Intensely jammy, black razzberry fruit, vibrant and alive in both noose and mouth, nice hit of black pepper. Smoothly textured in mouth, creamy vanilla oak, and the finish is long and lushly jammy fruit.
Intensely jammy, black razzberry fruit, vibrant and alive in both noose and mouth, nice hit of black pepper. Smoothly textured in mouth, creamy vanilla oak, and the finish is long and lushly jammy fruit.