Jumping Juice was created by two friends, Patrick Sullivan and Xavier Goodridge. Fiends for natural and crushable wines, they both spent time working in London’s wine trade before returning to Australia, where they they built reputations for low-fi and expressive wines. Jumping Juice was created so that they could make wines from appellations across Australia. In addition to their own estate grown grapes, Sullivan and Goodridge collaborate with growers who farm they vines according to organic and biodynamic principles.
The Jumping Juice Pinot Noir is made from grapes harvested from vines in the Goulburn Valley, just north of the Yarra Valley. Fermented (partial carbonic maceration) on the skins for 2 weeks and then aged in 2000 liter barrels, this is an easy to enjoy Pinot Noir with subtle complexity.