A wild take on one of Australia’s rarest old-vine grapes. El Doradillo is made from 86-year-old Doradillo vines in southern Barossa, originally planted for distillation. Yetti & the Kokonut turned this underdog grape into a full-skin-contact, textural bomb using a mix of whole-cluster, whole-berry, and pressed juice fermentations. Aged in stainless steel, bottled unfined and unfiltered, this is raw, expressive skin-contact winemaking at its weirdest and most wonderful.