Yetti & The Kokonut

Ampersand Distilling Company

South Australia

Dave Geyer and Koen Janssens are the Yetti and the Kokonut. These two high-octane, super fun young winemakers have partnered up to produce some truly original and thrilling wines from sustainable vineyards across all of South Australia.

A friendship turned into a balanced wine making partnership, Yetti who manages the vineyards and Koko who does the sale side of the business. Together they make the wine. Strongly believing that it all starts in the vineyard, Yetti and the Kokonut always farm, co farm or have a strong input into the vineyards they take fruit from. The name Yetti and the Kokonut comes form our nicknames given during vintage. These wines are colourful, flavourful and a little tongue in cheek.

B_Rose Yetti & the Kokonut



Certified organic Savagnin from McLaren Vale, the fruit was picked in early February and pressed off right away to tanks. Cold settled, and then a portion of the juice was set aside and frozen, then added prior to bottling for a natural secondary fermentation.  

Super bright and fresh bubbles with soft peach and pear components. Fun style, soft fruit hints with flowers and lemon curd in back pallet. No fining, no filtering, no sulfur. Nothing but bubbles.

BUBBLES | #414590 | $32.07

B_Rose Yetti & the Kokonut



 The gnarly old Doradillo vines come from a small vineyard in Williamstown in the southern Barossa on gravelly sand. Originally planted as a distillation grape, this small remaining block of vines is super tempermental. One day it’s still physically hard and innocuous, and the following day the grapes have transformed into large nuggets of sweetness with ample texture.

Structural white wine, umami galore with hints of peach and nectarine. Picked at the end of February, Dave and Koko made a ferment off 1/3 destemmend fruit, 1/3 whole bunch fruit and 1/3 straight press juice poured overtop of everything. Left on skins for about 5 months before bottling. 

EL DORADILLO | #414584 | $30.20

B_Rose Yetti & the Kokonut

2022 B’ROSé


The components of this wine have changed every vintage but the idea of making a delicious mélange of red and white grapes with the most ‘delicate’ of handling has remained the same.  Regardless of where ‘home’ is for these grapes, chasing a fresh line of acid congruent with fresh fruit forwardness is the calling sign for ‘B’rosé.’

A blend of Muscats, Pinot Blanc, Pinot Meunier, Riesling, Semillon and Cabernet Franc.  While the Semillon was direct pressed, the other wines all saw varying amounts of 3-5 days skin contact during fermentation.  All ferments were carried out in stainless steel, with the wines brought together one month before bottling. 

B’rose | #414560 | $27.94

Yetti and the Kokonut

2022 mt. savagnin


This year, Dave and Koen decided to make two expressions of the same vineyard (the other being ‘Bubbles’). It is a 20-25-year-old certified biodynamic vineyard in Tatachilla, McLaren Vale. The site 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.

15 days whole bunch carbonic fermentation in stainless steel tanks, then pressed to foudre with some remaining residual sugar.  The wine was left in the foudres for 6 months to complete primary ferment and MLF, then racked from foudre into tank one month before bottling.

Dave and Koen say it’s one of the best savagnins they’ve made yet–super structured with hints of lemon curd and soft spice.


Mt. Savagnin | #316701 | $32.02

B_Rose Yetti & the Kokonut



A blend of thirteen different varieties from a famous vineyard in Springton that’s approaching 100-years-old.  This patchwork vineyard is on the eastern side of Eden Valley, where the rainfall is lower than average, the nights are cold and the soil is porous and free draining.  2022 was another “La Niña” year, keeping temps cooler and the growing season long.

The vineyard was picked in one pass with alcohols ranging from 9-13 % and acids all over the place. The fruit was entirely destemmed, then left in small, open bins to macerate for 5-6 days before pressing off to 300L French barrels.   The wine stayed in barrel and on lees for 5 months, then blended in tanks one month before bottling.  

FRUIT BASKET | #414579 | $32.02