Jumpin’ Juice
Jumping Juice. The very name is a prompt to embrace life. It’s an elixir that shields you from the trials and tribulations of existence. It’s that liquid beam of sunshine concentrated through the prism of the magnifying glass of life. Its very raison d’être simply to be delicious and to act as a catalyst for carousing with the fine folks with whom you surround yourself. These are all very noble causes worth pursuing and Jumping Juice is your conduit to these good times.
Jumping Juice the vinous project of Patrick Sullivan and Xavier Goodridge. Patrick and Xavier have been kicking around and heading on adventures together since they were 18, heading to London together to take on the local wine scene.
Jumping Juice is all about the journey and adventure. Two simpatico humans, whose roots lie in the vineyards and farming. Proper farming, with a deep respect for the nuances and rhythms of site, making the most of their knowledge of organic and biodynamic farming methods.
Half Full Red — Back to the top
Grapes: Shiraz, Cabernet Sauvignon, and a touch of skin-fermented Sauvignon Blanc. (2021 is 45-45-10% respectively)
Vineyard: grapes come from Mike Sleggers, a certified-biodynamic grower in Margaret River (Western Australia)
Making of: Spontaneous fermentation and short rest on lees in stainless steel tanks. Bottled unfined, with a light filtration and a small amount of SO2.
Personality: Xav and Pat on this wine: “Always about optimism. Life’s great and as is this wine…always. Bright, delicious and incredibly juicy. A co-ferment of the ages. This wine has some serious deliciousness, crunch and vibrancy.”
Yellow — Back to the top
Grapes: Sauvignon Blanc, Gewurztraminer (87-13% in 2021)
Vineyard: grapes come from Mike Sleggers, a certified-biodynamic grower in Margaret River (Western Australia)
Making of: The Sauvignon Blanc spends 15 days as whole bunches, at low temperature. Once the fermentation starts, the grapes are pressed in order to keep as much primary aromatics and fruitiness, and the must then ferments spontaneously in tanks. Blended with the Gewurztraminer and bottled unfined, unfiltered, with a small amount of SO2.
Personality: “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.”
Sunset — Back to the top
Grapes: Syrah, Gewurztraminer, Sauvignon Blanc (the 2021 blend is 31–13–56% resp.)
Vineyard: grapes come from Mike Sleggers, a certified-biodynamic grower in Margaret River (Western Australia)
Making of: Spontaneous fermentation on the skins, all the grapes together, then a short rest on lees in stainless steel tanks. Blended and bottled unfined, unfiltered, with a small amount of SO2.
Personality: “Sometimes we just want to drink Juice. Sometimes we just want a bit of alchemy. The color of Summer and the scent of a holiday. Crunchy, lush, fruit bomb crazy.”
Pinot Noir — Back to the top
Grapes: Pinot Noir
Vineyard: The grapes come from different sites across the state of Victoria (Goulburn, Yarra, Mornington) that are sustainably farmed.
Making of: Whole berry partial carbonic fermentation in tanks, then shortly aged in old 2000-liter oak vats. Bottled unfined, with a light filtration and a small amount of SO2.
Personality: “Everybody just wants a Pinot Noir that is slurpable, enjoyable and fun. Made in a serious way for fun everyday drinking. This wine walks a fine line between party time and dinner with the in-laws. See where the adventure takes you.”
Orange — Back to the top
Grapes: Vermentino, Fiano, Zibibbo in equal parts
Vineyard: grapes come from a grower in Riverina (NSW). Mix of parcels in conversion to organic and sustainably farmed ones.
Making of: Spontaneous fermentation on the skins for 7 weeks, then a short rest on lees in stainless steel tanks. Blended and bottled unfined, unfiltered, with a small amount of SO2.
Personality: “A wine that we should have always made. Aromatically, an absolute whirlwind of character, floral as a flower shop in peak wedding season. Texture for days and the color to match. This wine has serious, SERIOUS drinkability. We love our sunburnt country and as this wine shows, the grapes do too.”
Riesling — Back to the top
Xav and Pat on this wine: “We believe that when Riesling comes from such a nice site we don’t play with this wine or give it time on skins, as we want to taste the terroir and purity of the slate soils it’s grown in, so we treat the grapes in a way to capture that.”
Grapes: Riesling
Vineyard: slate. Certified-organic site in Eden Valley, South Australia
Making of: the grapes are picked in the early morning, direct-pressed, chilled down, and fermented in stainless steel at low temperature until dry. Racked, filtered and then bottled unfined, with a small amount of SO2.
Personality: “We love Riesling. We love the freshness, the coolness and its pure deliciousness. This wine is all about minerality, citrus and tension and texture… A bit like a swim in the ocean when you’re seriously hungover. Or a hot towel on an airplane… only in reverse. Riesling is the drink for everyone on any occasion.”
Single Vineyard Grenache McLaren Vale
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Besides their signature fun and colorful blends, the JJ guys also recently started to make more serious single-vineyard wines from the most interesting sites they discovered, such as this yum Grenache from 80-year-old bush vines in the South. As Xavier says: “A great family-run vineyard that we have started this new relationship with. A pretty warm maritime climate that’s perfect for organic farming, as they don’t get a lot of rain. Very exciting!”
Grapes: Grenache
Vineyard: old bush vines with low yields planted in the 1940s on sandy soils. Dry farmed, practicing organics. Blewitt Springs, McLaren Vale, South Australia
Making of: 25% of the grapes kept as whole bunches, the rest as de-stemmed berries over the top. Two-week maceration with gentle daily pump-overs before pressing into old barrique for 10 months elevage. Bottled unfined, unfiltered, with a small amount of SO2.
Personality: light and crunchy while also nicely layered, with delicate notes of herbs and ripe dark fruit – cool balance between drinkability and seriousness! Give it a nice chill and drink quickly if you want to tickle its juicy carbonic side, or keep for a while if you want to see the old-vine concentration evolve.