Barossa-born winemaker Ben Mullen and his lawyer partner Ben Hine started Mulline Vintners in 2019 [yep, it’s a blend of both surnames], settling on the outskirts of Geelong for to kick start their wine adventure. In a few hard working years on the scene, they were named Best Value Winery at the 2025 Halliday Wine Awards this year.
Mullen is all about single-site and sub-regional wines; working with varietals from Sutherland’s Creek and Bannockburn (in the Moorabool Valley), Portarlington, Drysdale and Curlewis (on the Bellarine Peninsula) and Anakie. There’s plenty to choose from here – some include syrah, rosé, chardonnay, riesling and a fumé blanc.
Mullen has a degree in viticulture and oenology from Adelaide University, and worked at various top spots before embarking on his own winemaking journey – including stints at Torbreck, Yarra Yering, Oakridge and Clyde Park and Burgundy in France.
Ben Mullen and Ben Hine talk to The Write Drop for our At The Bar series.
MY CITY
We live in Ascot Vale, Melbourne. We love the incredible food, wine, and hospitality culture in Melbourne. We usually go to the Queen Victoria Market every weekend – love talking to the grocers, fishmongers, butchers and delicatessens. You can’t beat produce from people who know your name and will always steer you into seasonal ingredients and who love chatting about food and wine.
Our winery is located just outside Geelong and vineyards across the 3 Geelong subregions – therefore we’re lucky to also spend a lot of time here. The Geelong wine region is amazing in that you can be at a lush countryside vineyard one minute, at a world-famous Great Ocean Road beach the next, and then be back in the former inland sea that is now the Moorabool Valley – all so starkly different.
FAVOURITE FOOD MEMORY
Ben Mullen: When I was at Domaine Dujac in Burgundy, just about every meal I ate was sensational. The most incredible was a potato dish with three layers of melted cheese including Comte.
Ben Hine: A late Saturday lunch at Marion Wine Bar. Ben and I work very hard and rarely have time off together. We found ourselves with an afternoon free and shared a seafood platter, most of the snacks on the menu and a bottle of champagne. Marion was also where we had our first date so it’s somewhere we always love to return to.
FAVOURITE BAR
The Apollo Inn, Flinders Lane. Every time we go, we have left in a bit of pain from laughing after having such a good time. It doesn’t hurt that the cocktails and snacks are probably the best in Melbourne. The Prawn Club (sandwich) and pickle, pepper & anchovy snack = 100. Ben Hine is obsessed with the marble and the bar lamp. It is a bar that is also like a gallery of your favourite art, with great people watching to boot.
DRINK THAT DESCRIBES BOTH OF YOU
Champagne. You just can’t help but be joyful drinking champagne. It doesn’t matter how many deadlines are looming, how much work needs to be done in the vineyard and winery, or what paperwork looms. Champagne always equals fun and frivolity.
BEST HANGOVER CURE
Coca Cola. There is no substitute for the bubbles and sugar when you just need that pick me up after pushing the boat out.
BEST INTERSTATE BAR
We love Bank Street Social in Adelaide. It is hard to break into the Adelaide market, which is very trend based, and it is harder to stay relevant over time. Bank Street breaks the mould as a great place to relax with local food and produce and has the added benefit of a cranking dancefloor and good music.
FAVOURITE WINE
The last favourite bottle of wine I had was a 2007 Brokenwood ILR Semillon at Bistra Carlton with my three best friends over a weekend. Aged Hunter Semillon and the company and the food just can’t be beat. Just a shame Ben Hine wasn’t there with us.
FAVOURITE WINERY
Mulline of course. Our cellar door is a collaborative with other local producers; open Saturday and Sunday of the first weekend of every month, 11 am to 4 pm.
NEXT DESTINATION
We are hoping to have a couple of weeks off next year and would love to visit Greece, Portugal and Italy.
