Mulline


— Portfolio —

ROSE 2024
Bottle Shot

A blend of 85% Shiraz and 15% Pinot Noir from the Moorabool Valley.
Whole Bunch Pressed direct to old Puncheon for a cool fermentation before sitting on full lees for 3 months.

“A blend of 85/10/20% syrah/pinot noir/pinot gris. A light, bright salmon pink. Just as engaging on the nose with its aromas of freshly picked raspberries, cranberry, some blood oranges and a touch of spice. Dry, flavoursome – but not too much so – and salivating. You can’t ask for much more really.” – 95 pts – Phillip Rich, Wine Companion – Special Value Star

SAUVIGNON BLANC 2023
Bottle Shot

This wine is sourced from two vineyards. 70% from a Baie vineyard in Curlewis on the Bellarine Peninsula and 30% from the Sutherlands Creek site in the Moorabool Valley. Key element of this wine is that the larger parcel of the wine from the Bellarine is a full barrel ferment (all old wood) on full solids (no pre ferment settling) and goes through full malo. The Moorabool parcel sees 18 hours on skins then fermented in barrel but with no malolactic.

“I love building this wine between two of the sub-regions of Geelong for their vast difference in aromatics, texture and varietal characteristics.  Bellarine Sauvignon is all about acid line, green herb/tropical feijoa notes and freshness where the Moorabool valley Sauvignon is more citrus pith, bit more weight and texture and spice”- Ben Mullen

PINOT GRIS 2024
Bottle Shot

Pinot Gris sourced from the Modewarre vineyard on the Surf Coast. The wine is made from 3 differing fermentations. Half the blend sees fermentation on skins for 7 days then pressed to old oak and remains in these hogsheads for 4 months. The other two parcels are fermented in tank and old oak respectively (no skin contact). No malolactic. Then the component parts blended after 4 months. Bottled in July 2024.

CHARDONNAY 2024
Bottle Shot

Brand new wine added to Mulline’s range in 2024. 100% Chardonnay from all sub-regions of Geelong, Victoria. 4 Vineyard sources make up the final blend.  Sutherlands Creek (Moorabool Valley), Barrabool (Barrabool Hills) and Portarlington (Bellarine Peninsula).

Fermented in a mid of old and new French Oak barriques and hogsheads.  10% new Oak and 20% through Malolactic Fermentation.

PINOT NOIR 2024
Bottle Shot

100% Pinot Noir sourced from multiple sites and across all sub-regions of Geelong. 4 Vineyard sources make up the final blend. 60% Sutherlands Creek (Moorabool Valley), 25% Modewarre (Surf Coast), 11% Portarlington (Bellarine Peninsula) & 4% Indented Head (Bellarine Peninsula).

All blocks were treated/fermented separately in the winery before being put to old and new barriques and puncheons (15% new). The final blend is made up of 6 clones (MV6, Abel, 777, 114, 115 & D2V5). Average of 20% Whole bunch ferment. The wine was then blended and bottled the end of September 2024.

SUTHERLANDS CREEK RIESLING 2024
Bottle Shot

Riesling sourced from their Moorabool Valley vineyard Sutherlands Creek. Planted 1998. Grey and brown loams and clay loams with fragmented granite. Hand picked, whole bunch pressed to tank. Light racking then wild ferment. Ben’s key focus here was the level of residual sugar to balance the natural high acids this vineyard produces. 9g/l residual sugar.

SUTHERLANDS CREEK FUME BLANC 2022
Bottle Shot

Fan’s of Bordeaux Blanc, vintages of Domaine A Lady A, and textured Sauvignon Blanc’s look no further, this is a wonderful expression of this style. Bordeaux clone of Sauvignon Blanc. Soils of Grey and Brown Loam with Fragmented Granite. Hand picked, foot stomped and left for 18 hours on skins.

Then pressed into barrel of which 30% is new oak from Austria, the rest in seasoned French oak. Wild ferment on full solids but no less stirring, sulphured after primary fermentation to prevent malolactic, 8 months elevage. Ben highlighted his appreciation of Austrian oak – low toast, very tight grain, doesn’t soak as much wine as French, subtle, keeping aromatics.

“The 2022 Sutherlands Creek Fumé Blanc smells like banoffee pie. (I haven’t made this classic in ages!) Perhaps that’s the influence of the 30% new Austrian oak here. Anyhow, the nose has aromas of grilled banana, caramel, leafy herbs (this is where we leave the banoffee pie situation), snow peas, asparagus and gooseberry. There’s a pungency to the fruit that is interesting, as it is embedded in the oak characters and lighter on the palate than the aromas would suggest. An altogether interesting wine, that, when tasted beside the other Fumé Blanc, helps it to appear really quite distinct. As it opens up, some cassis and juniper help it along its way. I’d almost suggest a quick decant! 12.5% alcohol, sealed under screw cap.” – 91 Points – Erin Larkin – The Wine Advocate

MODEWARRE FUME BLANC 2023
Bottle Shot

Pinot Gris sourced from the subregion of Curlewis on the Bellarine Peninsula. The wine is made from 3 differing fermentations, approximately one third of each style. The first parcel is settled, then racked off gross lees and tank fermented, a ’traditional ferment’ if you will. Second parcel is fermented on full lees/solids, wild fermented with lots of lees stirring. Final ferment is on skins, one to two punch downs each day for 7 days. All tank, no oak elevage.

SUTHERLANDS CREEK CHARDONNAY 2024
Bottle Shot

From the warmer, drier Strathmore Vineyard in Sutherlands Creek, this site was planted in 1998 to clone P58 and sits on grey and brown loams over fragmented granite.

Fruit was handpicked from two blocks on the same day, cooled overnight, and whole bunch pressed straight to oak with full solids. 30% of the wine underwent malolactic fermentation, while the remainder was sulphured in place. 25% was matured in new French and Austrian oak, with the balance in seasoned French barriques. The wine remained in oak for 8 months before bottling.

PORTARLINGTON CHARDONNAY 2024
Bottle Shot

This is the first release from the Portarlington vineyard under Mulline’s full management. Sourced from the Nurringa Park Vineyard, just one kilometre from the coast, this site combines sandy loam, dark clay and limestone soils, planted in 1994 to clones I10V1 and I10V5.

Fruit was handpicked and pressed straight to oak with full solids. Fermentation took place in a cold room, with the wine sulphured in place post-primary. 20% was matured in new French oak, with the remainder in seasoned barriques and puncheons. A portion (20%) underwent malolactic fermentation. The wine spent 8 months in barrel.

BARRABOOL PINOT NOIR 2023
Bottle Shot

Ben highlights that this site will always be a tiny production. He tells us that this township is where most of the original plantings of the region happened.

150 meters above any other of their other plots. Overlooks Geelong CBD and the bay Site is at the top of the ridge, limestone soils. NV6. Planted in 1999.

The final blend is 25% whole bunches. The blend made up 2 barrels, 50% of the wine saw second use French oak and the other was an older French Barrrique. The wine sat with no movements for 8 months before being blended.

“A single-vineyard wine from a vineyard in the Barrabool Hills planted in 2000; 100% MV6; 25% whole bunches and matured in two barriques, none new. A very bright crimson. Ripe, red and blue fruits intermingle with some complex savoury earth and rose petal aromas. Earthy, gently textured and structured. An excellent Geelong pinot crying out for another six to 12 months before it starts to hit its straps. This will totally be worth the wait” – 96 Points Wine Companion

“You might expect this wine to be underpowered, given its 12% alcohol, but it’s anything but. The flavours are painted in watercolours but they are insistent, they have good spread, and there’s an array to them. Rose petals meet bright red cherries meet game, dry spice,  autumnal leaves and a semblance of red licorice. It’s pretty, it’s spicy, it’s leafy and most of all, it’s cohesive. There’s a silken aspect to what is generally a pretty frisky palate, and gentle wafts of musk and mint. It’s lovely. It’s drinking well already but it will improve” – 93+ Points Winefront 

DRYSDALE PINOT NOIR 2024
Bottle Shot

From the Leech Vineyard in Drysdale, located in the heart of the Bellarine Peninsula. More sheltered than Portarlington but still influenced by its maritime climate, this site is planted to MV6 clone on grey sandy loam over yellow light clay.

Fruit was handpicked and fully destemmed into open fermenters. Wild yeast fermentation with twice-daily punch downs lasted 9 days on skins, before pressing to oak for natural malolactic fermentation. Maturation took place in French barriques, 20% of which were new.

MODEWARRE PINOT NOIR 2024
Bottle Shot

From Mulline’s coolest and most coastal site, the Brown Magpie Vineyard in Modewarre, just 20km inland from Torquay. Planted in 2002 to a mix of clones MV6, 777, 114 and 115, the site features sandy loam over clay, estuary marl and limestone.

Each clone was handpicked and fermented separately with varying levels of whole bunch—ranging from 0% to 100%. Wild yeast fermentations took place in open vats with twice-daily punch downs and extended time on skins (9 to 14 days), before being pressed to oak for natural malolactic fermentation. The final blend includes 80% whole bunch. 25% was matured in new French oak, with the remainder in seasoned barriques and puncheons. Bottled unfined with minimal filtration in December 2024.

PORTARLINGTON PINOT NOIR 2024
Bottle Shot

Sourced from the Nurringa Park Vineyard in Portarlington, just inland from Mulline’s Chardonnay block but still under strong maritime influence. Planted in 1994 to MV6 clone, the site features sandy loam, dark clay and limestone soils.

This is the first release under Mulline’s full vineyard management. Fruit was handpicked and fermented in parcels with varying whole bunch inclusion. Wild yeast fermentation took place in open vats with twice-daily punch downs and 8–10 days on skins, before pressing to oak for natural malolactic fermentation. The final blend includes 30% whole bunch and was matured in French oak, 30% of which was new.

SUTHERLANDS CREEK PINOT NOIR 2024
Bottle Shot

Sourced from the Strathmore Vineyard in Sutherlands Creek—one of the warmer, drier sites in the Moorabool Valley. Planted across 1998 and 2015 to MV6 and Abel clones, the vineyard sits on grey and brown loams with fragmented granite.

Fruit was handpicked and fermented with varying levels of whole bunch across different ferments. Open fermentations with wild yeasts included two pump-overs per day and 9 to 12 days on skins before pressing to oak for natural malolactic fermentation. The final blend includes 20% whole bunch. 30% was matured in new French oak, with the balance in seasoned puncheons and barriques. Bottled unfined and with minimal filtration

SUTHERLANDS CREEK SHIRAZ VIOGNIER 2022
Bottle Shot