David Geyer and Koen Janssens met in 2015 and set about experimenting with grapes in exciting new ways for their Adelaide Hills natural wine project, Yetti & The Kokonut. Gaining a bigger following across Australia and now beyond with every vintage, we're delighted to have received  stellar Yetti wines for the first time. 

Salsa Verde is made from Verdelho fermented on skins for 3 weeks in a standup wooden cuvé then pressed off to age in seasoned barrels and hogsheads. A beautifully floral nose with soft exotic peach, mango and pineapple flavours, lightly drying tannins and a zesty citrus backbone.