Doradillo is a Spanish variety which is rarely seen in Australia.
Picked early March from a vineyard in Williamstown, southern Barossa, a white variety more known in Spain then Australia. 20% whole bunch, 20% destemmed with the remainder of the juice pressed over the top, like a giant tea bag.
Left on skins for about 4 months and pressed 27th of July. It has developed super smooth tannins with an incredible acid line to complement the mouth feel. Love how it has spice, but white peach and soft blueberry at the same time. Taken Doradillo to the next level.

The world has given us many dynamic duos, Batman & Robin, Sonny & Cher, the adding of Milo to milk...enter Yetti & The Kokonut. David Geyer and Koen Janssens met in 2015 and set forth to experiment with grapes in exciting new ways, think of it as drinking outside of the box. With their feet in the vineyards and their tongues in their cheek, a new breed of wines were created that unlike your sketchy friend, needed minimal intervention. These creations have finally escaped the laboratory and and are now available right here. Pour decisions? Step right this way...