YETTI AND THE KOKONUT

While Dave constantly tests norms with his namesake wines (Geyer Wine Co.), he pushes the boat out even further with his collaborative label, Yetti & The Kokonut, a partnership with his friend, Belgian sommelier-winemaker Koen Janssens (behind Bink Wine). The duo, nicknamed Yetti (Dave) and Kokonut (Koen), launched the label in 2015 and quickly gained recognition, even featuring on the list at Noma’s Sydney pop-up the following year.

The bromance happened at Africola, the famous dining spot in Adelaide that shifted the wine industry paradigm towards more natural drops more than 10 years ago, a true pioneer of that time. Koen was their first sommelier, while Dave was their regular. According to Dave, Koen got him drunk (with delicious natties) one night and started talking about that rare grape variety Sercial (from the Portuguese island of Madeira). Dave, in his turn, listened to Koen carefully through all the buzz and calmly said at the end, ‘I think my farther-in-law has a few acres of those grapes…’ That summer they harvested their first vintage (guess of which grape?), and ever since they haven’t stopped.

Yetti & The Kokonut captures the wilder side of lo-fi winemaking, built on an inquisitive spirit and a collaboration born from genuine friendship. The label is known for its seriously good drinking without any of the seriousness. The wines are a bit bonkers—often featuring common varieties in uncommon unisons, reds picked super early, and plenty of skin contact for both whites and reds. They source fruit from sustainable vineyards across South Australia (including Eden Valley, Barossa Valley, McLaren Vale, and Adelaide Hills), often getting input on the farming process.

The focus is on emerging and lesser-known varieties like Doradillo, Red Muscat, Red Sémillon, Verdelho, and Savagnin. Firmly entrenched in a Lo-fi/natural winemaking philosophy, the wines are designed to be a “drink now” style: purposefully colourful, juicy, and lip-smacking, bursting with primary fruit, lively acidity, and low alcohol/tannin. With bright, clear bottles and colourful labels (one wine is famously called ‘Hipster Juice’), Yetti & The Kokonut prioritizes enjoyment, while still showcasing the duo’s expertise through complex lo-fi techniques like skin-contact and ceramic egg maturation.

YETTI AND THE KOKONUT