Yetti and the Kokonut El Doradillo 2018
Picked early march from a vineyard in Williamstown, southern Barossa. A white variety more known in Spain then Australia. 20% whole bunch, 20% destemmed with the remainder of the juice pressed over the top, like a giant tea bag. Left on skins for about 4 months and pressed 27th of July. It has developed super smooth tannins with an incredible acid line to complement the mouth feel. Love how it has spice but white peach and soft blueberry at the same time. Taken Doradillo to the next level ;-). Let’s find that city of gold!