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Ben Haines

At Hey Tomorrow, we have long admired the wines of Ben Haines.  Since graduating from the University of Adelaide with a viticulture degree, he has gained experience at wineries across the globe, and held winemaking roles with esteemed Australian estates including Mitchelton, Yering Station and Mount Langhi.  More recently, Ben has been able to take the step to focusing on the Ben Haines label, basing himself in the Yarra Valley, whilst also making time to study under the Master of Wine program!  His wines are expressive, confident, and continue on a skyward trajectory, year on year.


What's in the box?

This riesling has been bagged with no added sulphur, and to make this possible, this isn't your typical rizza!

The wine is bone dry on the palate, with tart acidity, like freshly squeezed lemon juice.  Very savoury on the nose, with nutty, yeasty notes from lees contact.  Think Crab apple and crunchy green pears aromas and a chalky finish on the palate.

Unfined and unfiltered, this wine is naturally lightly cloudy in appearance.

Grown on the banks of the Goulburn River - soils are prior river stream alluvial. Clay loam topsoils with heavy clay subsoil.

Hand-picked, destemmed, then left to soak at ambient cellar temperature on skins pre-ferment for four days to build texture and some extra body. As the ferment started to tick off naturally, the fruit was pressed to tank for a cool, natural fermentation. Fermented to complete dryness in stainless steel.

Technical details

Vintage: 2021
Region: Nagambie Lakes - Victoria
Variety: Riesling
ABV: 12.4%
Size: 2L
Price: $66 (equal to  $24.75 per standard bottle) 
Vegan friendly
No added sulphur - store refrigerated.
Find out more: benhaines.wine