2022 Yetti and the Kokonut Space S
WINEMAKER: Dave Geyer & Koen Janssens
REGION: Eden Valley, SA
VARIETY: Semillon, Sauvignon Blanc
VITICULTURE: Organic/Biodynamic
"This vineyard is a beauty, the Sauvignon Blanc is contoured around the estates home, moving from North facing through to East facing in Flaxmans Valley. The soil is top-of-the-hill bony, stripped back from years of wind & water erosion under previous management. The undervine is kept chaotic & only managed with two to three mechanical strip cultivations. The Semillon is an east-west facing vineyard with similar soils, a healthier grass covering here due to the neglect of an unwanted variety. The sub region here benefits from higher rainfall in normal years so a variety of healthy ‘weeds’ are left to suppress pests & promote healthy competition for nutrients
Handpicked together in the cool of the morning, harvested on taste & balance of acidity to maintain long term stability of juice with minimal sulphur. Wild fermented as whole berries for about 16-18 days for increased texture, complexity & structure. An extended maceration on skins allows primarary fruit characteristic synonymous with SSB’s to make way for a more savoury, structured and refined profile. After maceration the grapes are pressed. Allowed to settle & racked into barrel for 18 months elevage. It is then blended and aged in tank for a further 18 months to allow for more cohesion of profile and settling of any fine lees." Dave Geyer, Yetti + The Kokonut
Yetti And The Kokonut is the partnership between two friends, who also happen to be respected lo-fi leaning winemakers in their own right. David Geyer, of Barossa’s Geyer Wine Co. assumes the role of Yetti, along with vineyard management duties. Koen Janssens, the Belgian winemaking import/sommelier behind Bink Wines, also goes by the name of ‘Koko’ to his friends.
This is a collaboration born from friendship and an inquisitive spirit. They are purposefully colourful, juicy and lip-smacking – perfect to splash around with friends. Saying that, their expertise and knowledge of lo-fi winemaking techniques like skin-contact, ceramic egg and large format maturation mean there is plenty of interest and complexity to make it a thought-provoking quaff.