2018 Hughes&Hughes Chardonnay
Fruit from a single vineyard in the Derwent Valley over two picks (12.0 and 12.8 Baume), whole bunch pressed to oak (20% new), fermented with Sauvage yeast (60%) and natural yeast (40%), underwent partial malolactic fermentation while maturing on lees ageing for 6 months. Bottled unfined and filtered.
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.
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
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.
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.
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.
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.
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.
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.