Wild Thing is so named because the grapes are fermented with naturally occurring wild yeasts native to the vineyard that produces the wine. And the vineyard is special, too: Just north of Ukiah in Mendocino, it was planted in 1956, and today the vines are still going strong. Rocky soils and a rigorously parsimonious irrigation regime help these vines to produce bright, juicy wines rich with baked cherry and blackberry flavors overlaid with cinnamon, clove and licorice.
"Not overly full-bodied, not overly ripe, not overly wild, but just right for dinner time. It's well balanced, velvet textured and multilayered. Brambly, bright raspberry and blackberry flavors fill the mouth, supported by smooth tannins and good acidity that keep it lively and appetizing through the long finish. "