Semillon and Sauvignon Blanc grown on sand soils over limestone only kilometres from the ocean from the seaside region of Mount Benson in South Australia’s Limestone Coast, from Cape Jaffa’s certified biodynamic vineyard.
These varieties are co-fermented and de-stemmed and open fermented while left on skins for 2 -3 weeks through its entire fermentation. Pumped over twice daily.
 
A textural wine with tropical fruit characters of kiwis, pinnaple and bananas with tinned peaches and pineapples. A tropical paradise in a bottle!