60% Riesling, Stonegarden vineyard, Spington Eden Valley, picked mid February. 40% Red Semillon, Kuitpo Adelaide Hills, picked end of February (had some noble botrytis).
100% whole bunch for the Riesling for about 3 weeks. Pressed to stainless. The Red Semillon was 5 days on skins, and then pressed to ceramic egg until fermented dry. Brought together couple of weeks before bottling.
A friendship turned into a balanced wine making partnership, Yetti who manages the vineyards and Koko who does the sale side off the business. Together they make the wine. Strongly believing that it all starts in the vineyard, Yetti and the Kokonut always farm, co farm or have a strong input into the vineyards they take fruit from. The name Yetti and the Kokonut comes form our nicknames given during vintage. These wines are colourful, flavourful and a little tongue in cheek. Best served with good friends and plenty of good vibes.