2021 Yetti + the Koconut Project Red Semillon

Region: Adelaide hills < Australia Grape: Red Semillon Vineyard/Cellar Stats: Organic farming; grapes ferment in different batches of whole bunch, de-stemmed, 50/50%, extended skin contact and 2 ceramic eggs filled with skins, with juice macerating for about 250 days.  All batches blended together about 3 months before bottling, unfined/unfiltered with minimal added So2; 40 cases Winemakers: David Geyer (Yetti) + Koen Janssens (Kokonut) An experimental blend of micro-ferments in different vessels, some whole cluster with stems, some carbo, some skin-macerated in amphora (for a 250 days!) Super herbaceous with a pleasantly savory/bitter edge, like the wine version of Campari Tart and spicy, edgy, zingy, super fun summer party wine Delicious elixir of tart cherries, pomegranate and blood orange infused in dill pickle juice - sounds bizarre but it totally works!