Variety: Sauvignon Blanc
Country, Region: Australia, Tasmania
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.
'60% barrel-fermented, 40% skin-fermented, all natural yeast, no fining or filtration, 1800 bottles made. Straw-yellow in colour, textural and powerful, gooseberry and lemongrass, flint and mineral. Much ado, but in the end the wine's searing, authoritative length is the main determinant of its (high) quality. Drink by 2024.' 94 points, Campbell Mattinson, Halliday Wine Companion, August 2019.
'The Hughes & Hughes range is one of the great examples of producers diversifying in the landscape of fine pinot noir and chardonnay (and sparkling wines) that Tasmania holds aloft. I like the cut of their jib.' Mike Bennie, The Wine Front, June 2019
All wines from Hughes & Hughes are from fruit purchased (mostly from southern Tasmania) and made by Jonny Hughes at his 'day job' at Pooley wines. Work has begun on the Mewstone cellar construction so soon the wines will be made at the Mewstone vineyard at Flowerpot. Varietal wines are made using seeded ferments and are fined and filtered whereas small batch wines are made with natural yeast ferments and are largely un-fined and unfiltered as is the practice for all Mewstone wines. These wines all show the lightness of touch and elegance and finesse that runs from the white wines into the Pinot Noirs as well. Never lacking for flavour or personality all wines show pristine fruit and share a unique vibrancy that comes from minimal intervention wine-making.