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

Fruit was sourced from the Coal River Valley and the Derwent Valley. The blend is made up of 95% tank fermented GHM yeast, and 5% barrel fermented natural yeast. The primary ferment long and cool and was 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 cracking acidity that is balanced by 7 grams of residual sugar. There’s citrus and white florals bursting out. The residual sugar allows the palate to begin with fruit and transition to a dry finish. The time on lees has added weight and rounded the wine out. A limited volume of only 2508 bottles were produced without fining.

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Campbell Mattinson – The Winefront

It feels soft in the mouth and yet the intensity of flavour is excellent. Lime juice, steel, perhaps some lychee, spice too. Orange blossom. Deceptively complex; it creeps up on you. Super drinking. It lures you in and then keeps you entertained.

Rated : 93 Points 
Drink : 2017 – 2025


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


2017 Hughes&Hughes Pinot Gris ‘skin ferment’ – Huon Valley

Fruit was sourced from an organic grower in the Huon Valley. It is 100% skin fermented with natural yeast. It was held on skins for 3 weeks before being pressed to oak. It was matured for two months on lees while undergoing MLF. It was bottled on the 21st July.

The finished wine has a beautiful rose gold hue. There’s orange zest, pear and spice jumping out of the glass. The tannins are fine and highlight the earth and spice. It has great length and intensity and makes a very versatile wine. Certainly not your standard modern-day Australian pinot gris, but a delicious with food or as an aperitif. A limited volume of only 828 bottles were produced without fining. (sold out)

Campbell Mattinson – The Winefront

Copper-orange coloured. Perfumed and lively but dry and grippy. It draws you in and then puts you on the rack. Turkish delight, apple skins, pears and spice. Florals aplenty. A kind of yeasty cedar wood character. Plenty going on, in flavour, aroma and textural terms. Needs the right food, and the right bar.

Rated : 90 Points
Drink : 2017 – 2018


2017 Hughes&Hughes Sauvignon Blanc

Fruit was sourced from the East Coast, the Coal River Valley and the D’Entrecasteaux Channel. The blend is made up of 90% tank fermented SVG yeast and 10% barrel fermented natural yeast. It was bottled on the 20th July.

The finished wine has good acidity and mouthfeel, with lots zest. Cut grass and green gages are balanced by passionfruit. It’s a classical cool climate Sauvignon blanc. A limited volume of only 4848 bottles were produced without fining.

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Campbell Mattinson – The Winefront

The mainstay sauvignon blanc in the Hughes & Hughes range. 4848 bottles produced.
Straightforward sauvignon blanc with juicy, mouthwatering fruit surging through the palate. It’s a wine of cool sunlight and immense, fruit-washed drinkability. Mines a good zone.

Rated : 90 Points
Drink : 2017 – 2020

 


2017 Hughes&Hughes Sauvignon Blanc ‘barrel and skins’ – East Coast

Fruit was sourced from the East Coast. The blend is made up of 66% barrel fermented natural yeast, and 33% skins fermented, in a barrel, with natural yeast. The skins component was pressed after three weeks to seasoned oak. The barrel component underwent MLF to provide added mouthfeel and soften the wine. It was bottled on the 20th July.

The finished wine has good acidity and luscious mouthfeel. The aromatics see green wheat and earthy reductive tones balanced by riper fruits. The palate is richly layered with fine tannins and leesy tones. It’s a complex take on Sauvignon blanc with texture and subtlety to the fore. A limited volume of only 1188 bottles were produced without fining.

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Campbell Mattinson – The Winefront

Straw-coloured. An anti-hero version of the sauvignon blanc grape. Everything is toned down and steely, like Tarzan in a business suit. It tastes of gunmetal and snow peas, spice and cedar wood, smoke and a haze of tropical fruit, grapefruit too. It feels dry and sophisticated. It does because it is. It’s a play at style; the score is irrelevant.

Rated : 90 Points
Drink : 2017 – 2020