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Yetti & the Kokonut


‘Mount Savagnin’

Savagnin   |   McLaren Vale - Australia


What is better than one Aussie Savagnin? Two Aussie Savagnins! Dave and Koen cannot control themselves and embarked with two expressions of the same vineyard, a 17-year-old biodynamically certified site 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, with this being the more linear of the two wines.

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 pressed to stainless-steel until the wine went dry and then racked to a single 25hL French oak upright vat for maturation.  After six months of aging without any additions or manipulations it was bottled without fining or filtration and with just a touch up of sulfur.


  • Grapes: 100% Savagnin
  • Vineyard: Tatachilla Road Block (McLaren Flat)
  • Vine Age: 17-years-old
  • Soil Type: Sand over alluvial stone
  • Viticulture: Certified organic / practicing biodynamic
  • Fermentation: Native – stainless-steel (100% destemmed)
  • Skin Contact: 5 days
  • Aging: 6 months in upright 25hL French oak vat
  • Alcohol: 11%
  • pH: 3.4
  • Total Acidity: 6 g/L
  • Total SO2: 40 ppm
  • Total Production: 370 cases

Tasting Note

Fresh and effusive with mandarin, white mint, apricot, and a fresh sea water notes on the nose.  The palate has a powdery texture with bright, clean acidity and a lengthy, delicious finish.

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