Cloud Cuckoo Nero d’Avola Montepulciano  Aglianico

Riverland
Cloud Cuckoo Land is an imaginary state of absurd over optimism – something that we at Wild & Wilder are often accused of. Indeed, not so long ago, if we’d 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 we lived! But, we 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.
Wild & Wilder Cloud Cuckoo Land Nero D'Avola Montepulciano Aglianico
$24 | VIEW IN STORE
Tasting 
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.

Suitable for vegetarians and vegans. 


  • 90 points - Halliday Wine Companion
  • 90 points - The Wine Front
  • 90 points - The Real Review

Nero D'Avola 47%, Montepulciano 22%, Aglianico 17%, Grenache 14%

'Montepulciano 60%, Nero 28%, Barbera 12% from Riverland. The name Riverland would give you quite a different impression from the reality of the landscape, perhaps.

Cherry, a little black jelly bean/anise thing, subtle paprika smokiness. It’s light to medium-bodied, fresh, with light grip of tannin, some juiciness and saltbush, and a crisp finish of good length. It’s fun, and good to drink. I think 2021 a good vintage for this wine.'

90 points - The Wine Front (Gary Walsh)



Gary Walsh, The Wine Front

'Nero d’Avola and Montepulciano from the Riverland.

It’s fresh and a little spicy, with a kind of a port wine jelly thing going on. Medium-bodied, quite dry in flavour and tannin, with a distinctly saline edge to it. Finishes with raspberry and a tacky paint feel to the tannin. Solid honest wine.'



90 points - Nick Butler

'A lovely nose with ripe purple and red berries, savoury, bunchy spice and cured meats. Soft and supple - oak, if present, hardly perceptible. Enough sinew and acidity to afford the wine balance. Sessionable.'

Viticulture
All varieties are trellised and a mix of rootstocks and own roots on the characteristic red, sandy loams of the Riverland.
Winemaking
Wild fermented with the Montepulciano and Aglianico co-fermented and Nero separately, with gentle hand plunging twice daily before pressing and ageing in older oak for 3 months prior to bottling.

All Vintages

Click below to download tasting notes in PDF format.

2022 2021 2020