As a child, Shell bay Estate’s head winemaker, Ben Jeanneret , spent his summers roaming between Goolwa Beach and inland, around his family’s near Lake Alexandria. To pass the time, Ben collected seashells from the beach, his favorite being the Australian Scallop Shell or Pecten Australis, because of its wide variety of colors. When he later began his winemaking career, he noticed many similarities between Scallop Shells and the grapes he used to make wine: as the shell protects its life within, the skin of the grape encapsulates its flavor. This shell would become the insignia of Shell Bay Estate.