Yetti and the kOkOnut is the wicked duo of David Geyer and Koen Janssens!
A blend of biodynamic Semillon, Muscat, Pinot Blanc, Pinot Meunier, Riesling & Cab Franc from all over South Australia. Varied time on skins, and fermented in six batches. The ferments were then pressed to stainless and left on lees for six months. The result? A fresh, aromatic and fruity brosé. Lovely acid, balanced with spice. Hard not to love. A crowd pleaser. One not strictly for the bro’s.