Yetti and the Kokonut’s B’Rose is as cheeky and free-spirited as its name suggests; a rosé that doesn’t bother with convention but instead embraces all the joy of natural winemaking. A co-ferment of mixed red and white grapes from sustainably farmed South Australian vineyards, it’s crafted with a light touch. Winemakers Dave Geyer and Koen Janssens lean into their low-intervention ethos here: native yeast fermentations, plenty of time on skins for texture and grip, no fining, no filtering, and just a whisper of sulfur to lock in freshness. The wine pours a cloudy ruby-rose hue, immediately charming with lifted aromas of strawberry, blood orange, rhubarb, and crushed flowers, edged by herbal and slightly spicy undertones. On the palate it’s both playful and serious; juicy and mouthwatering, with bright acidity and a tactile grip that frames the fruit beautifully. There’s a saline twist on the finish that keeps it clean and savory, making it just as comfortable alongside grilled prawns and summer salads as it is next to pizza or a pile of salty chips. B’Rose is less about polish and more about energy. Vibrant, unpretentious, and alive, the kind of wine that makes a table buzz.
