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. It's ripe, tropical, pineapples and cream – a hipster's 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.
-Jenny & Francois