Jumpin’ Juice Half Full Red 2019
A Wine That
as usual for the Jumpin' Juice wines asks you the question - am I a red? Am I a rosé? A redé? A rosed? Do we care when it tastes this good? Like cherries picked straight from the tree, this even has the same crunchy texture that biting into a cherry gives you. Dunk it in an ice bucket and it will give you even more explosive fruity aromas.
▼ Scroll for More Info
- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Patrick Sullivan
Where & How?
This is biodynamically farmed Pinot Noir, Pinot Gris and Cabernet Sauvignon from Ellinbank, Victoria.
The grapes were hand harvested, after which they were mainly destemmed, with some whole bunches. After a short maceration period, the wine was fermented naturally in stainless steel and clay. The wine was bottled unfined and unfiltered, with just a touch of sulphur.
By the time he was 22, Patrick had worked several stints in vineyards and wine shops (including 18 months on the floor at London’s Selfridges), commenced a degree in winemaking - which he promptly changed to viticulture, and even studied actuarial science for a while.
When he was 24, thanks to a government tax rebate scheme for small winemakers, he set up his own brand on a shoestring budget. Shortly after, he developed an international reputation for making unprecedented bottles of fun: with naturally fluorescent colours, blended from grape varieties that traditionalists would say “aren’t meant to be blended together.”
His cuvée "Haggis" graces natural wine bars’ lists across the globe. It’s a co-fermentation of Moscato, Pinot Noir, Sauvignon Blanc, Semillon and Malbec, because, why not? It became the flower child of wine: a liquid that tipped everything people thought they knew about wine on its head, and undoubtedly left many winemakers pissed off because it most certainly didn’t follow the rulebooks they'd so dutifully been following. And why should it?
These days, however, there are winds of change for Patrick. He still loves those wines, but there’s a new direction on the Sullivan compass: fine Pinot Noir and Chardonnay, planted by himself, farmed by himself, on his own land. Here, in the middle of nowhere in Gippsland, he has laid roots with his wife and kids. Surrounded by forest, the task at hand is no longer one of rebellion or experimentation. Rather, it’s about creating something lasting, leaving as gentle an environmental footprint as possible, for the next generation.