22 bhw with friends roussanne marsanne.jpg
22 bhw with friends roussanne marsanne.jpg

2022 Ben Haines With Friends Roussanne Marsanne

$45.00
sold out

Style

An explosive, medium-bodied amber wine that brings a sluice of primary and secondary flavours and the wildest of textures. Intensely skin-fermented parcels bring deeper characters of quince, saffron and honeycomb, together with a velvety, luscious mouthfeel. The barrel fermented component delivers more primary orchard fruits, subtle white-flower lift and crunchy, juicy acidity. Wild, and a bit luxurious – and so easy to drink. 

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Style

An explosive, medium-bodied amber wine that brings a sluice of primary and secondary flavours and the wildest of textures. Intensely skin-fermented parcels bring deeper characters of quince, saffron and honeycomb, together with a velvety, luscious mouthfeel. The barrel fermented component delivers more primary orchard fruits, subtle white-flower lift and crunchy, juicy acidity. Wild, and a bit luxurious – and so easy to drink. 

Shipping and Delivery
Distribution and wholesale

Style

An explosive, medium-bodied amber wine that brings a sluice of primary and secondary flavours and the wildest of textures. Intensely skin-fermented parcels bring deeper characters of quince, saffron and honeycomb, together with a velvety, luscious mouthfeel. The barrel fermented component delivers more primary orchard fruits, subtle white-flower lift and crunchy, juicy acidity. Wild, and a bit luxurious – and so easy to drink. 

Shipping and Delivery
Distribution and wholesale

 

Winemaking Notes

Three separate natural ferments; i) Roussanne fermented on skins for 4 weeks ii) Roussanne whole bunch pressed and fermented in puncheon barrels with full solids iii) Marsanne fermented on skins for 6 weeks. The barrel-fermented parcel underwent full MLF on its way to maturation, while the skin-fermented parcels were pressed to a combination of old puncheon barrels and stainless steel vats. Each small batch was then left on gross lees to mellow for 8 months before careful racking directly off of lees to bottle with a small amount of sulphur in November 2022. Released May 2023. 

Origin

Yangarra Vineyard, Blewitt Springs, McLaren Vale
Weathered maslin sand combined with ironstone gravels
20 yr old vines
Undulating landscape at 175m above sea-level  
Certified organic and biodynamic

Ingredients

Grapes
Old Puncheon barrel
Indigenous yeast
Indigenous lactic acid bacteria
Minimal sulphites

Artwork

Alexander Khabbazi, UK

While his creative career began in architecture, UK based artist and designer Alex Khabbazi now explores art in two dimensions. Through a process that combines analogue and digital techniques, his work pays close attention to the shared rhythm of illustration, typography and texture. His recent projects have seen this recurring theme applied to more naturalistic subjects, from slithering serpents to strange plants.

@kbar.design