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.”

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.