he Woodall family make single-fruit wines from organic tropical fruit grown across nearly 20 acres at Shannonvale, 20 minutes north of Port Douglas. Mango, lychee, lime, ginger and black sapote each become their own wine rather than a blend: six table wines (four dry, two sweet) and four port-style fortifieds. Tony, a retired physiotherapist, and Trudy, the vintner, pour the tastings themselves at an open-air cellar door surrounded by rainforest. The fortified black sapote is their most awarded. There's no phone signal at the property.
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