A 19th-century stone inn and converted milking shed form the cellar door here, tucked behind the Cape Naturaliste coastline. Jennifer runs tastings with the family's dogs underfoot — Snooza beds and squeaky toys provided. The standout is Sextant, an appassimento made by drying grapes to concentrate sugars before fermentation. Rich, serious wine from a decidedly unserious afternoon.
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- Vallée du Venom - Cellar door
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