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.
Picked and immediately pressed to tank. Cold settled overnight then racked to tank for a temp controlled, 4-week alcoholic fermentation, no Malo. Approx 8-10g/L residual sugar. Light, cross-flow filtration before bottling. Approx 80ppm SO2
