Hughes&Hughes Whites

Hughes&Hughes Whites

 

2017 Hughes&Hughes Chardonnay

Fruit was sourced from the Derwent and Huon Valleys. It is 100% barrel fermented in new and seasoned oak with Pinot Alba yeast. It was matured for four months on lees while undergoing MLF and bottled on the 12th September.

The finished wine has ripe acidity and is balanced by subtle oak and lees texture. There’s grapefruit and funk, lemon and cedar. Don’t be fooled by the MLF, acid is at the centre of this wine, bound by earthy aromas and mouth filling textures. A limited volume of only 2496 bottles were produced without fining.

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James Halliday -Wine Companion 

From the Derwent and Huon Valleys, it is 100% barrel fermented in new and used oak, matured for 4 months on lees. The aromas and flavours are in the grapefruit/citrus corner of the ring, minerally in tandem.

Rated : 95 Points
Drink : to 2027


2017 Hughes&Hughes Riesling ‘barrel ferment’ – Coal River Valley

Fruit was sourced from the Coal River Valley. It is 100% barrel fermented with natural yeast with the primary ferment stopped when balance was achieved. It was held on lees for two months post ferment and bottled on the 21st July.

The finished wine has ripe acidity and is balanced by 5 grams of residual sugar. There’s lime, mandarin, orange blossom and white florals in abundance. The residual sugar allows the palate to begin with fruit and transition to a dry finish. The warmer natural barrel ferment and time on lees has added significant weight and texture. A limited volume of only 1092 bottles were produced without fining.

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James Halliday – The Australian 

From two districts, 209 dozen made, and like all the Mewstone wines, not fined. A flowery citrus and honeysuckle bouquet paves the way for a riesling of authority, resting easy on its laurels thanks to its inherent length and clarity of varietal expression.

Rated : 95 Points
Drink : to 2032


2018 Hughes&Hughes Pinot Gris – Coal River Valley

Fruit was sourced from a vineyard in the Coal River Valley, picked at approximately 13 baume, destemmed, crushed and skin soaked for 24 hour prior to being pressed, fermented with GHM yeast and matured on lees. Bottled unfined and filtered.

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2018 Hughes&Hughes Pinot Gris ‘skin ferment’ – Derwent Valley

From a single vineyard in the Derwent Valley, picked at 12.5 baume, whole berries fermented for a week on skins with natural yeast, then pressed to seasoned oak to finish ferment, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered.

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2018 Hughes&Hughes Sauvignon Blanc

Fruit sourced from two vineyards in the Coal River Valley, picked at 12 and 12.5 baume, both skin soaked for 4 hours, 90% fermented in stainless with SVG yeast, 10% naturally fermented in oak. Bottled unfined and filtered.

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2018 Hughes&Hughes Sauvignon Blanc ‘barrel and skins’ – Coal River Valley

From a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered.

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2018 Hughes&Hughes Riesling

Fruit sourced from vineyards in the Derwent and Coal River Valley, picked at approximately 12 baume, destemmed, crushed and soaked on skins for 4 and 16 hours respectively, slowly fermented in stainless with GHM yeast, stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered.

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2018 Hughes&Hughes Rose’ – Coal River Valley

Sourced from a single vineyard in the Coal River Valley, 90% merlot skin soaked for 4 hours, 10% pinot noir drained off ferment after 48 hours, all barrel fermented with five different yeasts (Wild, Sauvage, GHM, SVG, R71), matured on lees in tank. Bottled unfined and filtered.

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