Tabula Rasa (Red)
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.
This wine is made from a multitude of vineyard sites across South Australia but suffice to say that some of the contributing sources are amongst the finest in the country.
Just as every vintage is unique, is every vintage of Tabula Rasa. Though the consistent factor is some delicious, succulent old vine, whole bunch Grenache, there is always a smattering of other varieties depending on what has thrived in any given season. Minimal intervention lets the fruit do the talking.
No oak treatment
Living up to their name, Wild and Wilder are delighted to present the rule-breaking Tabula Rasa. Each year, the slate is wiped clean and, with no preconceptions, every vintage is original. #V18R draws on fruit from historic vineyards across South Australia, Grenache, Shiraz, Mataro and Carignan, this delicious wine captures the very essence of one season in a playful format that just demands to be drunk. The 2018 edition is lip-smackingly crunchy with vibrant black cherry fruit and exotic spice on the finish.
Flamed grilled red meats. Barbeque.
The red is 76% Grenache (mostly from old vines in McLaren Vale), plus 10% Shiraz, 9% Mataro and 5% Carignan, and it was the more delicious of the pair, for me. The sweet, juicy bramble fruit of the Grenache has excellent purity and clarity, benefiting greatly from its youthfulness. Despite the 14.5% alcohol, it is dangerously drinkable and would benefit from being lightly chilled. I see that Jancis tasted the 2017 vintage, and was less convinced, although the blend has changed since then. RH, Feb 2019