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.
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 pumpovers.
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.
