Jumping Juice

Gippsland, Victoria, Australia

Jumping Juice is the perfect collab. Remember when Freddie Mercury & Bowie recorded Under Pressure? This is the vinous equivalent!

Both Patrick Sullivan and Xavier Goodridge are internationally loved for their eponymous wines. They're both low-intervention terroirists farming Burgundian varieties in the Gippsland east of Melbourne, Australia's cool-climate maritime south. If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

At the tender age of 18 the two moved to London to work in wine bars. They've been climbing the wine ranks in tandem ever since. It was only a matter of time till they teamed up!

Jumping Juice is where Pat & Xavier apply their most playful winemaking, giving us a more affordable second label to chug on the weekdays. These are jubilant Aussie drops of equal parts complexity and crushability, fine wine and fun wine, fine in the streets and a freak in the sheets. It’s a certified bucket of Australian sunshine, bottled and dispatched to our frozen climes.

This year's grapes for Jumping Juice were either grown by their west coast pal Mike Sleggers, a biodynamic grower in Margaret River, or by Pat Sullivan & (our very own) William Downie at their jointly farmed biodynamic vineyards in the Baw Baw Shire, Gippsland.

Each year Pat and Xavier tweak their JJ cuvées, no recipes, just experimenting for new heights in freshness (without losing their wines to rogue flaws or simplicity). Their wines have one foot in the glou glou vin-de-soif camp and the other in that sophisticated dynamism their eponymous wines are famous for.