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.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
