Hughes&Hughes Pinot Noir

Hughes&Hughes Pinot Noir

2017 Hughes&Hughes Pinot Noir

Fruit was sourced from the D’Entrecasteaux Channel and the Coal River, Derwent and Huon Valleys. Each batch was individually fermented with R71 yeast. Each batch was held on skins for 18-22 days before being pressed to oak. In total it has 9% whole bunch, mainly from a small carbonic ferment designed to be blended in. It was matured for four months on lees while undergoing MLF and bottled on the 13th September.

The finished wine has a beautiful ruby hue. There’s bright red fruits and earthy undertones. The tannins are fine and highlight the earth and spice balanced by length and intensity and makes a very versatile wine. Only 6540 bottles were produced without fining.

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Campbell Mattinson – The Winefront 

These Hughes & Hughes wines are always super interesting. Here’s another. It’s fresh, it’s spicy, it leaps from the glass, it has depth. Cherry bubble gum, darker fruit notes, chicory spice, woodsmoke and an array of soils and herbs. Twiggy but in a fruit-filled, lively context. Creamy/musky oak makes a play but not a concerted one. We’re in beautiful pinot noir drinking territory here.

Rated : 93 Points
Drink : 2017 – 2024


 

2017 Hughes&Hughes Pinot Noir ‘15% whole bunch’  – Derwent Valley

Fruit was sourced from the Derwent Valley. Fermented in four puncheons, two open and two closed, with natural yeast. The closed puncheons were not plunged, while the opens, containing 30% whole bunch, were plunged lightly by hand just twice. Each batch was held on skins for 21 days before being pressed to oak and matured for four months on lees while undergoing MLF. It was bottled on the 12th September.

The finished wine has complexity in spades. Beguiling tannins, earthy aromatics and hard to match natural acidity. There’s some reductive notes but they’re balanced by cherry fruits, red berries and stalky hints. Only 1188 bottles were produced without fining.

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Campbell Mattinson – The Winefront 

It drinks well now but it will soar given cellar-time. It combines tension and stuffing in just the right way. Sweet, sour, spiced and smoky; red cherries and plums with emphasis on the cherries; it looks light but it’s not; the finish keeps on going when it has every right to pull up stumps. It’s a long, lean pinot noir with a sleeve stuffed with tricks. Excellent pinot noir.

Rated : 94 Points
Drink : 2019 – 2025+


 

2017 Hughes&Hughes Pinot Noir ‘co ferment’  – D’Entrecasteaux Channel

Fruit was sourced from the D’Entrecasteaux Channel. Two batches were individually fermented with RC212 yeast, one with 8% pinot gris the other with 10% chardonnay. Each batch was held on skins for 21 days before being pressed to oak and matured for four months on lees while undergoing MLF. It was bottled on the 12th September.

The finished wine has its density, opened a little by the co-ferment. Not surprising as the fruit from the channel had typically small berries and low yields. Silky tannins, bright acidity and punchy red fruits. Only 1188 bottles were produced without fining.

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James Halliday – The Australian 

From the D’Entrecasteaux Channel. The colour has a little more purple than its 15% Whole Bunch sibling, probably ex the co-ferment components of the blend, one with 5% chardonnay, the other 4% pinot gris. It has a profoundly complex bouquet, with spices woven through dark cherry and plum fruit, the palate seamlessly incorporating the lead of the bouquet, but building and expanding the baroque splendour of a very, very good pinot noir.

Rated : 96 Points
Drink : to 2032