2022 Yetti and the Kokonut Project Wine Light Red
WINEMAKER: Dave Geyer & Koen Janssens
REGION: Regional, SA
VARIETY: Cabernet Franc, Red Semillon
VITICULTURE: Organic/Biodynamic
"Cabernet Franc from Sellicks Hills, situated high above the McLaren Vale valley floor, facing West-North West towards the ocean, perfect for both well ripened fruit but also cool moderating sea breezes. The elevated position decreases disease pressure in the growing season so the need for organic fungicide sprays is moderately decreased. A heavier red clay soil, mechanical weeding is required to keep the weed load down in the vigorous, fertile soil. Red Semillon from Kuitpo Forest, a low lying vineyard with elevated rainfall leading to high crops & excellent shading for extended ripening times. Although this late ripening opens the vineyard up to botrytis late in season, requiring organic treatments & a heavy sorting at pick.
Handpicked approximately a month apart, both blocks were diametrically opposite in their treatment. The Cabernet Franc came in first, harvested early in the morning & upon arrival at the winery was immediately pressed as Rosé juice & wild fermented in a mix of stainless steel & oak. These parcels remained in their separate vessels for 15 months, until blending prior to bottling.
Whereas, the Kuitpo Red Semillon was picked early & 50% was destemmed, left on skins and the other 50% was wholebunch fermented, both parcel for two weeks. Post ferment they were pressed to stainless & oak. The stainless to retain precison & focus, the barrels to build plushness & structure." - 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.