Jumping Juice Wine Company "Orange Wine" NV


Only 4 left!

Alcohol: 12%

Grape(s): Vermentino, Fiano, Zibibbo in equal parts

Localization: Riverland, South Australia

Tasting Notes: A wine that we should have always made. Aromatically, an absolute whirlwind of character, floral as a flower shop in peak wedding season. Texture for days and the color to match. This wine has serious, SERIOUS drinkability. We love our sunburnt country and as this wine shows, the grapes do too.”

Notes: Spontaneous fermentation on the skins for 7 weeks, then a short rest on lees in stainless steel tanks. Blended and bottled unfined, unfiltered, with a small amount of SO2.

2/3 Vermentino and Fiano co-fermented as whole berries. Foot stomped initially to crush, then left on skins for 6-7 weeks with daily pump-overs.

1/3 Zibibbo ripens 4 weeks later. Whole berries, foot stomped, and macerated for 4 weeks. Blended with the Fiano and Vermentino and rested before bottling with approx. 50ppm SO2

Farming: Organic/Biodynamic, Low added SO2

The Domain: Jumpin 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. Jumpin 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.