Patrick has one of the best palates I have ever come across and the strongest sense of purity and how that translates into wine. After dropping out of his winemaking degree to refocus on a degree in viticulture, majoring in botany, Patrick now produces wines from his jointly-owned organic estate in Gippsland, his farm in Ellinbank, and a range of wines from various Organic and Biodynamic growers. Pat also worked as a buyer for UK-based natural wine importer and distributor Les Caves de Pyrene and helps write the list at one of our favourite restaurants in Melbourne, Embla.
As for a winemaking style, Patrick is totally driven by purity. The wines make themselves and what you end up drinking is pure fruit. The grapes are put into a fermenter, and left to their own devices. They are never added to, worked on or meddled with. Patrick sees any single bit of work or treatment to the wine as detracting from its original state and taking away purity. The result is something that is simply delicious on the surface but even more rewarding when you dig a little deeper. Everything in his approach is entirely sensory, and the wines are always a joy to drink.
In 2017 Patrick Sullivan and Bill Downie purchased a well established 11 hectare estate in the rolling hills of Gippsland, Victoria together. The vineyard is farmed biodynamically (ACO certified) and they each share the rewards of their hard work with Patrick taking most of the white varietals, and Bill the reds.
Since then Patrick has separated the wines that grown, vinified and bottled by him from those that aren't, putting the latter under a collab label called Jumping Juice that he and long time friend and fellow winemaker Xavier Goodridge produce together. You can find these here.
Gippsland, Victoria, Australia