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Region
McLaren Vale
Grape
100% Savagnin
Farming
Organic
Notes
Unfined/Unfiltered
Vintage
2019
34

Dave Geyer and Koen Janssens are the Yetti and the Kokonut. These two high-octane, talented young winemakers have partnered up to produce some truly original and thrilling wines from sustainable vineyards across South Australia.

A friendship turned into a balanced wine making partnership, Yetti who manages the vineyards and Koko who does the sale side off the business. Together they make the wine.  Strongly believing that it all starts in the vineyard, Yetti and the Kokonut always farm, co farm or have a strong input into the vineyards they take fruit from. The name Yetti and the Kokonut comes form our nicknames given during vintage. These wines are colourful, flavourful and a little tongue in cheek. Best served with good friends and plenty of good vibes.

-Vine St. Imports

What is better than one Aussie Savagnin? Two Aussie Savagnins! Dave and Koen cannot control themselves and embarked with a new expression of McLaren Vale Savagnin from a 14-year-old biodynamically certified vineyard in Tatachilla, McLaren Vale. The vineyard straddles an old creek bed bringing just enough underground moisture to keep the vines happy and healthy and also with exposure to the sea for a cooling wind helping to keep mildew to a minimum. The boys nailed this vintage for both expressions, but the textural addition of a few days on skins coupled with being very oxidatively handled brings this vintage to another level.

The vinification is what separates these two elegant Savagnins, the Mt. Savagnin being picked a week earlier than ‘Metro’ and while it is skin fermented, just not as long. Once in the winery the Mt Sav is entirely destemmed and sits on skins for five days resulting in structure, complexity and a hint of oxidation. It was then pressed directly into 32hL French oak foudre to finish fermentation and topped up, closed down and left to its own devices. It was bottled after six months without fining or filtration and a touch up of sulfur.

This Savagnin is the more serious one of two that is produced at Yetti and the Kokonut. The careful used of oxygen and skin contact dances with the backbone of freshness creating a wine with a saline, mineral complexity and nutty notes dancing like a ballerina on top of tropical fruit. Fruit forward with a hint of melon, passionfruit and orange peel, very gluggable.

-From the producer

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