2020 Yetti and the kOkOnut El Doradillo

Notes from Dave and Koen - they make the wine:
Back from a holiday, searching for gold. 100% Doradillo from the southern Barossa picked at the end February. 1/3 destemmend, 1/3 whole bunch and 1/3 straight press and back over the other fruit, teabag style. Fermented dry on skins. We kept it like this for about 5 months. Pressed to stainless and bottled a month later. Musky peachy nose, hits of freshly cut mint (organically grown ;-) ) linger on the back pallet. Grippy first start with exotic components stepping in to calm down the tannins, soft mid structure with smooth sailing freshness in the end.