A bit of a classic from Jumping Juice. 100% whole bunch, carbonic, skin ferment sauvignon blanc on the skins for 3 weeks. With a touch
of gewürztraminer. Its ripe, tropical, pineapples and cream – a hipsters paradise. Made to taste like the true sun-baked place it’s from. Electric energy pouring out of the bottle. Grown by Mike Sleggers. Fermented in stainless steel. Biodynamic vineyard in Margaret River.