Yellow Sky Natural Wine Selection
Nature inspires us in countless ways- an everlasting muse that never stops giving. Think of Claude Monet’s impressionist paintings, Hokusai’s Under the Wave of Kanagawa, or the intricate works of Vanessa Barragão, a young and talented textile artist moved by her love for the sea. Living in a magnificent tropical country like Indonesia-where every sense is heightened-offers endless inspiration to those who can truly embrace it.
Deviana and Tom Wiropranoto - Founder of Yellow Sky Fruit Wines
That’s exactly the feeling we experienced when we met Deviana and Tom Wiropranoto —photographers, a scientist, and full-time adventurers who pour their passion for native Indonesian fruits into every bottle of Yellow Sky. As pioneers of tropical fruit wines, they are redefining the way we experience locally crafted natural wine in Bali. The name Yellow Sky itself is inspired by the vibrant hues of the sky approaching sunset, reflecting a moment of calmness, serenity, warmth, and joy.
When the world pauses, we begin to reflect and truly listen-that’s when creativity flourishes. Yellow Sky was born during the stillness of COVID-19. In 2018, Tom and Devi took the Permaculture Design Course at Kulkul Farm in Bali, driven by a vision to cultivate natural, healthy produce rooted in sustainability while also contributing to the growth of the local farmers' economy.
During the pandemic, many farmers struggled to sell their harvests, leaving an abundance of fresh fruits unused and rotting. Inspired to make a difference, Yellow Sky was crafted with the mission to support farmers and reduce fruit waste by harnessing natural fermentation and low-intervention methods.
After two years of experimentation and countless tastings, four vibrant tropical fruit wines were born: Passionstar, Pinedragon, Guavarose and Darkberry.
While traditional winemaking focuses on meticulous details—such as how fruits are grown, aged, bottled, and fermented—low-intervention winemaking begins with sustainable farming practices essential to preserving the fruit’s purity. This philosophy aligns perfectly with Yellow Sky’s commitment to locally grown fruits and sustainable farming practices. With minimal intervention, zero chemicals, and no additives, the wines’ distinctive aromas and vibrant colours come solely from the fruits themselves.
Cloudiness and sediment are among the many unique expressions of Yellow Sky. They stand as a testament to its authenticity, character, and natural quality. Expect a one-of-a-kind tasting experience with intriguing layers of complexity.
The rebellious, nature-respecting attitude of low-intervention wine like Yellow Sky Wines defies the conventions of traditional wine culture. While each bottle offers bespoke indulgence, Yellow Sky embraces boundless creativity when it comes to mixing. The possibilities are endless. Blend bottles for fun, unexpected profiles, or mix them with our favourite spirits for an entirely new cocktail experience.
Having collaborated with renowned establishments like Dome at Desa Potato Head, Syrco Base and Tanau Bali, as well as hosting their own supper club, Tom and Devi discovered Yellow Sky’s uniqueness extends far beyond the glass. Its charm lies not only in the beverage itself, but also in its exceptional food pairing potential.
Rooted in Indonesian soil and defined by rich, local character, Yellow Sky’s versatility seamlessly complements a wide range of cuisines — from Peru’s vibrant Tiradito to the rich, Coconutty Winko Babat.
Passionstar, made from Passion fruit and Star fruit, is the freshest and most joyful of the bunch, pairing effortlessly with Ceviche, Lemper Ayam, Martabak Telur, and even Flan.
Pinedragon, crafted from Pineapple and Dragon fruit, offers a well-balanced sweetness and acidity, making it an ideal match for Pulled Pork Focaccia and Burnt Basque Cheesecake. It also shines alongside hearty Vegan Pulled Jackfruit served with Sweet Mango Guacamole.
Guavarose, the boldest of them all, is a blend of Pink Guava and Rosella flower, boasting a complex character with lingering sweetness and herbal hints. It pairs beautifully with Nasi Goreng Kecombrang, enhancing the dish’s vibrant lemongrass kick.
Finally, Darkberry, made from Mulberry and Strawberry, offers a harmonious blend of sweetness and gentle acidity—a match made in heaven for savoury, umami-rich dishes like Sate Kambing, as well as indulgent desserts like Klepon and Peru’s Queso Helado.
With today’s environmental and waste challenges on the island, it’s more important than ever to trace our footprint and ensure we leave no negative impact on the environment or society. Tom and Devi’s commitment to local farmers and sustainable production extends well beyond bottling and shipping their wines.
All production and post-production organic waste is sent to Urban Compost, where it’s transformed into nutrient-rich compost. This compost is then returned to farmers in Bedugul and Tabanan, enhancing soil quality while promoting a circular economy that directly benefits the community.
Yellow Sky Low-Intervention Fruit Wines – Truly Indonesian
Yellow Sky is proudly handcrafted in Bali in small batches, with a strong emphasis on low-intervention and the finest raw ingredients—a beautiful tribute to the motherland, Indonesia. Its versatility and boundless flavour potential are redefining how low-intervention wine is enjoyed, far beyond the traditional table wine. Dine & Wine Bali recommends Yellow Sky for those seeking an authentic, naturally crafted wine experience in Bali. Whether you're a wine enthusiast or simply curious to explore something unique, give it a try and discover its distinctive character.
Savour it on its own, mix it into a cocktail, or pair it with international dishes or traditional Indonesian fare—the choice is yours. There’s something to delight even the most refined palate. Best of all, it’s authentically Indonesia.
Experience the taste of true craftsmanship—discover Yellow Sky Wines today! To place an order, DM @yellowskybali or contact Yellow Sky via WhatsApp at +62 812-1888-6558.
Dine & Wine Bali | Crafted in Bali — by LMW
Published on 5 February 2025
