Ben Haines Marsanne (Flor) Flowers 500ml  6pk NV - Indent Only

Ben Haines Marsanne (Flor) Flowers 500ml 6pk NV - Indent Only

Ben Haines Marsanne (Flor) Flowers 500ml  6pk NV - Indent Only
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Winery Details

    Ben Haines is head winemaker at Mt Langhi, having previously worked at Mitchelton, and Yering Station, all the while maintaining his personal label Ben Haines Wine.

    The 2008 Wine Society Winemaker of the Year, Ben has been making single-vineyard wines under his own name since 2003, while working for a number of Victorian wineries. Now based in Western Victoria, Ben produces wines from the Yarra Valley, Grampians, Pyrenees, alongside his personal pet project Southern French wines. Ben Haines Wines focuses on varietals with their origins in the Rhone Valley, and offers two ranges, the On-Premise only Ben Haines range, as well as the newer B Minor range of wines.

    Ben Haines has a wide amount of winemaking experience …His brand “reflects a delving fascination with grape growing and notions of terroir; an ethos defined by the idea that the vineyard inspires the winemaking approach year to year.”

    Campbell Mattinson- Winefront

Press Review

    Ben Haines Marsanne (Flor) Flowers 500ml 2011
    A project long in making, long in patience. Marsanne raised under flor, oxidised. An anthem to vin jaune but wholly its own thing. It gets to 16% without fortification (it started in barrel in 2011 at 12%!). Curious and wonderful thing. I’m so grateful for things like this happening in Australia.

    Mega rancio, dried fruit and nuts, fino sherry, clove-spiked orange, ginger to the max. Wall of flavour, amontillado-like in a way, dry, puckering tannins in the mix and a starburst of mandarin acidity. So many layers, so much flavour, so much interest and yum-factor! 

    Rating: 94 Points
    Source: Mike Bennie, The WIne Front

    Ben Haines Marsanne (Flor) Flowers 500ml 2011
    I tip my hat to Ben Haines. This would have been a scary wine to make and watch its evolution. It starts out with whole-bunch pressed marsanne, cold settled overnight and racked to barriques for wild fermentation. Six months later the wine is inoculated with a flor yeast. It formed a protective veil lasting 2 years. Left in barrel just over hall full and on gross lees for 10 years. In that time the alcohol increased as did its total acidity, protecting and preserving the wine. He has been making this style for several years and each will eventually form part of a solera. Well. There you have it. It's a burnished amber hue and smells of palo cortado but doesn't have the texture or depth. It's nutty, salty, austere, mouth-watering and intense. Still has acidity driving this. Super dry and tangy on the finish. 500mls
    Rating: 92 Points
    Source: Jane Faulkner, Halliday Wine Companion