2021 Yetti & The Kokonut South Australia Red Semillon Project Wine

This wine is produced from Red Sémillon—a rare mutation of white Semillon—with some projects incorporating a blend with Riesling in a rosé style (10% ABV) in South Australia. The grapes are hand‐picked from vineyards in regions including McLaren Vale and the southern Adelaide Hills (Kuitpo), with favorable growing conditions and high yields in some vintages allowing for experimental approaches. Multiple micro‐fermentation techniques have been employed, featuring separate batches that include fully destemmed juice fermented in stainless steel (ranging from 5 to 210 days), partly whole cluster fermentations, and extended skin contact using whole bunches in ceramic eggs, as well as skin-maceration in amphorae for periods of up to 250 days. In one experimental production, three distinct fermentation batches were created—with one batch destemmed in stainless for 5 days, another split between destemmed and whole cluster in stainless for 210 days, and a third fully destemmed in a ceramic egg for 210 days—and then blended after aging 20% in stainless steel tanks for 12 months and 80% in season French barriques for 5 months. In another production, whole bunch fermentation and a 50/50 blend of fermentative approaches were combined approximately 3 months prior to bottling. These varied vinification techniques underscore a focus on terroir-specific experimentation, precise micro-fermentation management, and extended skin contact to explore the unique properties of Red Sémillon.