Yetti And The Kokonut
Krazy Krush
We love a ‘this-shouldn’t-work-but-it-does’ story. Yetti And The Kokonut is absolutely one of those. It’s all a bit bonkers – and we mean that with absolute affection. Importantly – given the winemaking pedigree of the duo behind it, the juice holds up, and broadens both winemakers’ repertoire in new exciting and experimental ways.
Young Drinks For The Young At Heart
Yetti And The Kokonut is the partnership between two friends who also happen to be respected lo-fi leaning winemakers in their own right. David Geyer, of Barossa’s Geyer Wine Co. assumes the role of Yetti, along with vineyard management duties. Koen Janssens, the Belgian winemaking import behind Bink Wine, also goes by ‘Koko’ to his friends, hence, Kokonut. Janssens also looks after sales and distribution.
The nicknames were given to them during vintage and have become the brand’s mascots. The duo came out with a bang with their first Yetti And The Kokonut releases in 2016, which featured on the list Noma’s pop-up restaurant in Sydney that year, and haven’t shown any signs of slowing since.
Yetti And The Kokonut source their wines from vineyards across South Australia that share a sustainable philosophy. Whether in Eden Valley, Barossa Valley, McLaren Vale or Adelaide Hills, the duo aim to take part in having input into the vineyard by helping with the farming process in the lead into vintage.
The nicknames were given to them during vintage and have become the brand’s mascots. The duo came out with a bang with their first Yetti And The Kokonut releases in 2016, which featured on the list Noma’s pop-up restaurant in Sydney that year, and haven’t shown any signs of slowing since.
Yetti And The Kokonut source their wines from vineyards across South Australia that share a sustainable philosophy. Whether in Eden Valley, Barossa Valley, McLaren Vale or Adelaide Hills, the duo aim to take part in having input into the vineyard by helping with the farming process in the lead into vintage.
The duo lean toward emerging and lesser-known varieties, giving new insight into the new and exciting varieties these famous regions are branding into. In particular, they produce a Doradillo, a rare Spanish native variety in South Australia, along with some little-seen inclusions of Red Muscat, Red Semillon, Verdelho and Savagnin.
Yetti And The Kokonut firmly believe in a Lo-Fi/Natural winemaking philosophy. As such, their wines are often a ‘drink now’ style – they’re bursting with primary fruits, lively acidity and are easy on alcohol and tannin structure. Don’t stash away; pop them on ice and enjoy this Spring. Enjoyment is the end game for Geyer and Janssens too. This is a collaboration born from friendship and an inquisitive spirit. They are purposefully colourful, juicy and lip-smacking – perfect to splash around with friends. Saying that, their expertise and knowledge of lo-fi winemaking techniques like skin-contact, ceramic egg and large format maturation mean there is plenty of interest and complexity to make it a thought-provoking quaff. There’s a reason they never last long.
Yetti And The Kokonut firmly believe in a Lo-Fi/Natural winemaking philosophy. As such, their wines are often a ‘drink now’ style – they’re bursting with primary fruits, lively acidity and are easy on alcohol and tannin structure. Don’t stash away; pop them on ice and enjoy this Spring. Enjoyment is the end game for Geyer and Janssens too. This is a collaboration born from friendship and an inquisitive spirit. They are purposefully colourful, juicy and lip-smacking – perfect to splash around with friends. Saying that, their expertise and knowledge of lo-fi winemaking techniques like skin-contact, ceramic egg and large format maturation mean there is plenty of interest and complexity to make it a thought-provoking quaff. There’s a reason they never last long.
“This isn’t a project trying to distract with a fun name, cute labels and kooky concept (koncept?), but instead two winemakers who are pushing each other to reach new heights – and then base jumping off the damn cliff.”