{{ product.title }}

Mulline Sauvignon Blanc draws from two distinct Geelong terroirs. The Bellarine Peninsula vineyard contributes 70% of the blend, fermented entirely in old oak on full solids with malolactic conversion, delivering bright acidity, herbaceous notes, tropical stone fruit and pristine freshness. The remaining 30% from Moorabool Valley undergoes 18 hours of skin contact followed by barrel fermentation without malolactic, adding citrus complexity, body, texture and spice. Winemaker Ben Mullen intentionally blends these two sub-regions to capture their contrasting aromatics and characteristics, creating a wine that balances the crisp, green-driven profile of Bellarine with the richer, more textured expression of Moorabool.