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Yetti & the Kokonut

2022

‘B’rosé’

Rosé   |   South Australia - Australia

About

The B’Rosé is the product of the b’romance and making a Barossa rosé (b’rosé) between Dave & Koen. These two friends really love making wine together and smashing bottles all the same.  Thus, this is the perfect wine for popping corks and crushing bottles, anytime of the year.  The components of this wine have changed every vintage but the idea of making a delicious mélange of red and white grapes with the most ‘delicate’ of handling.  Regardless of where ‘home’ is for these grapes and where they are headed to finish, chasing a fresh line of acid congruent with fresh fruit forwardness is the calling sign for ‘B’rosé.’

This vintage sees the return of Sémillon Blanc as the lead grape alongside Muscat à petits grains. Then equal parts (15%) of the following are added to give color, texture, and finesse: Pinot Blanc, Pinot Meunier, Riesling, and Cab Franc. The fruit was hand-harvested across five sites in South Australia.  The fruit was fermented in 5-6 batches with a portion of whole berry ferments for 4-7 days prior to being pressed to stainless-steel to finish primary and malolactic fermentations.  Post ML the wines were blended to tank to meld for six months on the lees and settled naturally.  It was bottled without fining, filtration, and just a 38 ppm sulfur addition.

 

Stats

  • Grapes: 20% Sémillon - 20% Muscat à petits grains - 15% Pinot Blanc - 15% Pinot Meunier - 15% Riesling - 15% Cabernet Franc
  • Vineyard: Stockwell Vineyard, Vine Vale (Sémillon) - Doolie Vineyard, Tatachilla (Muscat) - Barrit Vineyard, Southern Barossa (Pinot Blanc & Pinot Meunier) - Stonegarden, Springton (Riesling) - Rusty Vineyard, Sellicks Hill (Cabernet Franc)
  • Vine Age: Average: 60-years-old
  • Soil Type: A veritable mish-mash, from red clays in Sellciks to decomposing granitic soils in Eden Valley to river sand in Vine Vale
  • Viticulture: Practicing organic
  • Fermentation: Native – stainless-steel (5-6 batches with differing whole-berry ferments)
  • Skin Contact: 7 days (Sémillon and Riesling) - 4 days (Muscat) - 2 days (Pinots) - 1 day (Cabernet Franc)
  • Aging: 6 months on the lees in stainless-steel
  • Alcohol: 13%
  • pH: 3.62
  • Total Acidity: 5.4 g/L
  • Total SO2: 38 ppm
  • Total Production: 833 cases

Tasting Note

Energetic magenta. This is a highly aromatic but layered and complex über-rosé. Aromas of crushed red plums with figs, fresh raspberries, and hints of blood orange and lemon zest announce themselves on the nose. The palate is uplifting with full-flavored tones echoing the aromas and a little touch of vanilla bean and melon coming through with whispers of flowers along the path. The finish is high-toned and quite exuberant and bursting with fun and joy.

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