Patrick Sullivan Gippsland Pinot Noir 2022
- Region
- Australia » Gippsland
- Type
- red still, dry
- Producer
- Vintage
- 2022
- Grapes
- Pinot Noir
- Alcohol
- 13.5
- Sugar
- 0
- Volume
- 750 mL
- Cellar
- not available
Ratings
Oof, I've loved this winemaker for a long time, but lately, I don't reach for their wines as often - maybe the prices have crept up, or maybe I'm just afraid they won't hit the same way anymore. But as I was standing at the Cascina Tavijn stand, a friend handed me a glass of this Pinot - and it's good.
For my taste, it leans a bit too wild - what really throws me off is the intense hit of dill. But beyond that, it’s undeniably beautiful. A vibrant burst of red forest berries, a touch of undergrowth, and an incredible freshness that carries through. On the palate, it's juicy, lively, effortlessly drinkable yet lingers long after each sip. A seriously fun wine. And now, I need more.
About Producer
Patrick Sullivan works with his wife Megan in Yarra Valley to produce authentic wines on their farm in the Strezleki ranges, Baw Baw Shire, Gippsland, Australia. Patrick portrays himself as a farmer and not a winemaker. His vines are pure, intriguing and honest. His labels are catchy. Don't believe me? Just take a closer look!
I do not put myself in the category of Natural Wines. I only make wine. Natural Wine is a constructed term that I do not like very much. I make wine in the way I like it and in the style that I like to drink and I do not feel better than someone who acidifies or uses selected yeasts. I do not do it because I do not like it. I do it differently.
Patrick Sullivan
Patrick's path to winemaking began at a young age. Some say that at age of 12, he spent time planting vines during the school break. His personal site says that his first vinous "whiff" came whilst climbing the hills on a farm his family once owned. In any case, this initial spark developed into fascination and determination. So after finishing high school, Patrick spent two years travelling in Europe to learn winemaking techniques. His love for the craft only grew, so once he returned to his homeland, he studied botany and actuarial science. After post-graduate, Patrick wanted to learn from somebody. And so he went on to gain invaluable experience by working alongside respected winemakers (such as Stuart Proud, William Downie, Anna Martens and Eric Narioo) in various organically and biodynamically managed vineyards in Victoria.
After some time, he gained enough experience, knowledge and confidence to start own projects.
See Jumping Juice.