Jumpin’ Juice Windy Cottage Pinot Noir is a classic Pinot on a lighter frame. Cherries, earth, violets and pepper. It is a classic combination that sucks you in for the start. It is a young wine so the palate is still lean but that is also a style thing too. Patrick’s wines tend to be lighter and drier. I think this wine will blossom with time though. It even 6 months will make a huge difference.
Patrick Sullivan is a man who isn’t afraid to follow his heart. He travelled. He dropped out of a winemaking course because he didn’t think he would use the information they were teaching. And he has ended up making wines with as little intervention as possible. He now has his own vineyard to source most of his fruit. But Patrick also works with organic or biodynamic growers to make his Jumpin’ Juice wines . Previously he worked on the Thousand Candles vineyard The most important thing to Patrick is the fruit, if that is perfect then the wine doesn’t need him to do much at all. His wines could be described as ‘natural‘ but he would rather you just enjoy the wine as a drink. Hence the label that is remarkably free of marketing terms.
Drink from now. Better still, tuck this way for 6 months, 12 months or even 5-7 years.
Pretty cleansing overall. I would opt for a cheese matching.
Gippsland is a big place. If you’ve ever driven from Melbourne to Leongatha or Bairnsdale you’ll have seen how far it stretches. In fact, the land mass of Belgium would fit within the foot print of Gippsland. Therefore, to generalise would be folly. Some amazing wines come from Gippsland though. Mainly Pinot Noir, Chardonnay, Sparkling wine and more elegant styles of Cabernet/Merlot and Shiraz. There are many great producers there, such as Bass Phillip and Nicholson River. And now there are many newer producers experimenting and building new reputations.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too. Adding body, perfume and richness to Champagne it also adds red berry and floral/rose petal notes along with spice and subtle layers.