Exporter to Europe Exporter to Africa Exporter to Asia Exporter to Australia and Oceania Exporter to North and Central America Exporter to South America


5 Chemin de l Ile de Houat, 56610 Arradon

Telephone +33 2 97611162
Fax +33 2 97611162

Hall map

ProWein 2017 hall map (Hall 9): stand G88

Fairground map

ProWein 2017 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.03  NORTH AMERICA
  • 01.03.03  USA
  •  California
  • 01  Wines (according to cultivable areas)
  • 01.04  SOUTH AMERICA
  • 01.04.01  Argentina
  •  CUYO
  •  Valle de Tulum

Our products

Product category: California, Valle de Tulum


I grow-up in south eastern Spain in certified organic farming vineyards. The
vines are on average 25 years old. The wine process starts in early October.
The separation of the grapes harvested ecologically and conventionally is
guaranteed not only by the facilities, but also by strict traceability rules. I rest
several months in American oak barrels before bottling.

“Organic” farming relates to agricultural production systems that seek to
provide the consumer with fresh, tasty and authentic food while respecting
natural life-cycle systems. Typical organic practices include: strict limits on
chemical pesticides and fertilisers, appropriate livestock farming practices, a
strict ban on the use of Genetically-Modified Organisms, limits on processing
aids and food additives.

2014 : Gold Medal Gilbert & Gaillard 2015 (France) – 88/100 points
2013 : Gold Medal Mundus Vini Biofach 2014
Jumilla DOP

Alcohol : 13.5%
Total Acidity : 4.8 g/L
Residual Sugar : less than 5g/L

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Product category: California, Valle de Tulum


My Shiraz, Grenache and Viognier parcels are harvested separately, at the appropriate phenolic ripeness, with the Shiraz  contributing a rich sweet fruit  profile with a spicy, earthy dimension being added by the Grenache and Viognier.

The various lots  are vinified separately. After  destemming the Shiraz  and Grenache are fermented “whole berry”. They are pumped over regularly to ensure good extraction and are drained and pressed after fermentation is completed. The Viognier is given 12 hours of skin contact before draining the free run  juice only for cold  fermentation in stainless steel tanks. After  fermentation the various components are blended before being matured in old, French oak barrels, for 14 months before bottling. I can be appreciated now, however, a careful cellaring for at least another six years is also possible.

Western Cape South Africa

Alcohol: 13.5%
Total Acidity:  6.5g/L
Residual Sugar: 3.1g/L

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Product category: California, Valle de Tulum


My parents are Grenache grapes grown on 15 to 20-year-old vines planted on clay mestone soils in the South of France. The hot and sunny climate , a direct pressing for a very clear juice and a fermentation at low temperature (15°C) made what I now am.

Vin de France

My diploma
Silver Medal Best Value Vin de France Selection 2015

My analysis
Alcohol: 12.5%
Total Acidity: 5.6g/L
Residual Sugar: 4.2g/L

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About us

Company details

flying half French-Dutch man
Gert-Jan fell into the wine barrel in 1987 when he started his career in France as an export employee for a Loire wine company.

Since that time he has gained a lot of experience and “frequent flyer miles” traveling throughout the world and visiting the different fields of the trade.

His wine experience goes from buying and quality control manager for a Scandinavian import company to being the Export Director for the Aussies and finally back to his origin in 2010 as an Export Director for a unique new French wine experience.

These 20 years of experience also showed him the major handicaps of the trade: mystification , complexity of wine labels , force of nature and regional borders.

His motto is : keep it simple but outstanding.

This was the reasoning behind his creating the Tussock Jumper Wines one year ago. The result is here , one brand , 16 different excellent and over-delivering varietal wines from 11 different origins made by top producers.

the Portuguese American winemaker
Marc has been in the wine business since he was born.

His family built up one the leading Portuguese wine importing companies in the USA.

Marc discovered a few years ago that drinking wine was a happy experience but making it yourself is even more fun.

This is the reason he moved in the early 2000 from the cold East Coast to the sunny Golden State.

Besides surfing and sitting on the beach he obtained his graduation in enology at the California State  University of Fresno.

Since then he has been traveling the world to make wine in different continents.

He is now back on the East Coast where he is taking care of all the selections and quality checks of the Tussock Jumper Wines selection.

Once Marc and Gert-Jan  believe the wines are good enough to be part of the Tussock Jumper herd, Marc “knits” the Jumper so you can easily recognize these wines between all other wines.

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