Jumpin’ Juice Gee Dub 2019 — Sémillon
A Wine That
makes you wish you were out sailing. It's lipsmackingly refreshing, this evokes images of Aussie beaches and giant waves. The ideal wine to pack in your backpack for daydrinking - this is livewire energy in wine format with its grapefruit and lemon zest notes.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Patrick Sullivan
Where & How?
From the Southern Margaret River, this is 100% Sémillon that everyone jokes tastes more like Muscadet, as it has oceanic influence and produces something very crisp and zingy. Farmed biodynamically.
Hand harvested, this was destemmed and spent seven days macerating with the skins, commencing natural fermentation. After, it was pressed to stainless steel where it continued fermenting and was aged to preserve freshness. Bottled unfined, unfiltered and with just a tiny 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.