Skip to main content

We love our food! Explore a feast for the senses with words, opinions, memories, pseudo science and the odd (sometimes very odd) photo.

Wild & Wilder, The Exhibitionist Merlot, South Australia, Australia, 2018

Download Print
wine bottle image

Technical Details

  • Blend: Merlot 86%, Cabernet Sauvignon 14%

  • ABV: 13.5%

  • Closure: Screw cap

  • Colour: Red

  • Style: Still wine

  • Suitable for Vegetarians: Yes

  • Suitable for Vegans: Yes

  • Organic: No

  • Biodynamic: No

Producer Profile

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

Good wine making always starts in the vineyard and all of the fruit is carefully grown and selected.

Winemaking

Precise varietal expression and balance are what we seek to achieve and so picking time is of utmost importance. Picked just as flavours are approaching their peak rather than let them get over-ripe. Whole berries are retained in the ferment for vibrancy and pressing is relatively early to avoid astringent tannins.

Oak Treatment

Type: French; % oaked: 100; % new oak: None;

Tasting Note

Once in a while you meet someone larger than life itself. Someone who has no fear and is not afraid to let you know just how great they think they are. Someone that, really deep down and against your better judgement, you can’t help but admire. You’re dealing with The Exhibitionist. The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavours while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.

Food Matching

Roast Chicken with Thyme and Onion, Veal Chop with Portabello Mushrooms.