Back from a holiday, searching for gold.
100% Doradillo, southern Barossa
picked the end february.
1/3 destemmend, 1/3 whole bunch and 1/3 straight press and back over the other fruit, teabag style. Fermented dry on skins. We kept it like this for about 5 months. Pressed to stainless and bottled a month later.
Musky peachy nose, hits of freshly cut mint (organically grown 😉 ) linger in back pallet. Grippy first start with exotic components stepping in to calm down the tannins, soft mid structure with smooth sailing freshness in the end.
– Yetti and the Kokonut
