Golden Mullet Fury 2019 - {{variant.variant__name}}





Adelaide Hills

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You just don’t do a “half mullet” – you have to be all in.

The mullet, like skin contact white wines, has been around for millennia. Things never go out of fashion, they just get re-discovered… it’s a cycle, see? The Buddhists talk of Samsãra, the endless cycle of birth, life and death, but we here at AB&D know that to reach true enlightenment you need to grow that shaved head out, keep it short on top, grow out the back and rejoice in the pithy textures and heady perfumes of skin-contact white wine.

The inspiration for Golden Mullet Fury comes from time spent working in Moldova, a country, who along with Georgia and Armenia, has thousands of years of practice in the arts of both skin contact and the mullet. Slinky and textured in the mouth with a smooth flow across the palate and sweet tannin fanning out on the finish. It’s red wine-making applied to white wine.

Wine Making


Both the Semillon and Riesling were handpicked and vinified separately with the Semillon being naturally fermented on skins for 3 weeks and matured in barrique for 12 months on lees.

The Riesling was handpicked late with upwards of 65% of the bunches affected by botrytis, fermented naturally in old seasoned barriques until dry and aged on lees for 12 months, spending a further 12 months maturing in a large cask after being blended with the Semillon.

Tasting Notes


NOSE: Preserved lemon, curry leaf, nectarines, hint of marmalade.

PALATE: Racey acidity with chalky tannins and a real mouthwatering finish. Refreshing yet textural.

PAIR: Morroccan chicken, seafood and blue cheese.

CELLAR: Up to 10 years.