2020 Yetti and the kOkOnut Project Wine

Notes from Dave and Koen - they make the wine:
A wine (like the egg wine) that will change every year with what's available. 60% Riesling, Stonegarden vineyard, Eden Valley picked in mid February. 40% red Semillon from Kuitpo in the Adelaide Hills picked at the end of February. 100% whole bunch for the riesling for about 3 weeks. Pressed to stainless. The red Semillon was 5 days on skins and then pressed to ceramic egg until fermented dry. Brought together couple of weeks before bottling. Funny how the nose is "classic" Riesling country. Riesling sailing like a boat on a turbulent sea, smooth finish with rolling lemon tones that just keeps going and going and going.