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Type: Rosé (Natural / Low-Intervention)
Region: South Australia, Australia
Grapes: 20% Sémillon, 20% Muscat à Petits Grains, 15% Pinot Blanc, 15% Pinot Meunier, 15% Riesling, 15% Cabernet Franc
Alcohol ABV: 13%
Tasting Profile and Key Notes:
Bright, juicy and highly aromatic, with notes of crushed red plum, raspberry, fig, blood orange and lemon zest, lifted by delicate floral notes and a touch of vanilla spice. Medium-bodied with lively acidity, vibrant red fruit and a refreshing, energetic finish that is both playful and complex.
Winemaking:
The fruit is hand-harvested from five organically farmed vineyard sites across South Australia and fermented separately in five to six small batches. A portion undergoes whole-berry fermentation with 4–7 days of skin contact before being pressed to stainless steel to complete primary and malolactic fermentation. The wines are blended and aged on fine lees for six months before being bottled unfined, unfiltered and with only a minimal addition of sulphur.
Farming:
The grapes are sourced from organically and biodynamically farmed vineyards across Barossa, McLaren Vale and surrounding South Australian regions. The vineyards feature diverse soils including red clay, decomposed granite and river sand, contributing freshness and complexity to the blend. Yetti and the Kokonut work closely with growers who prioritise biodiversity, healthy soils and minimal intervention, producing vibrant wines that celebrate site, vintage and drinkability.
Type: Rosé (Natural / Low-Intervention)
Region: South Australia, Australia
Grapes: 20% Sémillon, 20% Muscat à Petits Grains, 15% Pinot Blanc, 15% Pinot Meunier, 15% Riesling, 15% Cabernet Franc
Alcohol ABV: 13%
Tasting Profile and Key Notes:
Bright, juicy and highly aromatic, with notes of crushed red plum, raspberry, fig, blood orange and lemon zest, lifted by delicate floral notes and a touch of vanilla spice. Medium-bodied with lively acidity, vibrant red fruit and a refreshing, energetic finish that is both playful and complex.
Winemaking:
The fruit is hand-harvested from five organically farmed vineyard sites across South Australia and fermented separately in five to six small batches. A portion undergoes whole-berry fermentation with 4–7 days of skin contact before being pressed to stainless steel to complete primary and malolactic fermentation. The wines are blended and aged on fine lees for six months before being bottled unfined, unfiltered and with only a minimal addition of sulphur.
Farming:
The grapes are sourced from organically and biodynamically farmed vineyards across Barossa, McLaren Vale and surrounding South Australian regions. The vineyards feature diverse soils including red clay, decomposed granite and river sand, contributing freshness and complexity to the blend. Yetti and the Kokonut work closely with growers who prioritise biodiversity, healthy soils and minimal intervention, producing vibrant wines that celebrate site, vintage and drinkability.
