Mewstone + Hughes & Hughes
— Portfolio —
MEWSTONE RIESLING 2023
Bottle Shot
Fermenting this wine exclusively in seasoned neutral barrels has become a hallmark of the style of the Mewstone Riesling, something they have been consistently doing even in the early days of this wine.
Sourced from two blocks of approximately just over a hectare in size, planted in 2011 and 2017/2018 respectively from the estate plantings next to the D’Entrecasteaux channel.
Whole-bunch pressed, lightly settled then put to old oak and naturally fermented. Mewstone halt the ferment when they feel the sugar/acid ratio is in balance. Then left on lees until late spring before bottling. 6.5 grams RS.
“This is a stoney Riesling, intensely flavoured, long, brightened by fruit sweetness but essentially dry-feeling. It’s quite the goods. It tastes of lime, green apple, mandarin, paw-paw and sandalwood, and while it feels cutting throughout, there’s a textural element in play too. It’s a gorgeous wine” – 94 Points – Campbell Mattinson – Winefront
MEWSTONE PINOT NOIR 2023
Bottle Shot
Exclusively from two parcels planted in 2011 and 2018 respectively totalling approximately 1.8 hectares from their estate vineyard from the D’Entrecasteaux channel. 10 different clones planted across the two parcels The soils are predominantly duplex soils formed on Jurassic dolerite.
Wild fermented, 25% whole-bunch component (this varied across the ferments, from zero to 55%). Pressed to barrel and matured in French barrique (35% new) for ten months.
When I asked Jonny Hughes (winemaker + owner) how to describe the style of Pinot Noir from the D’Entrecasteaux channel subregion he highlighted tannin structure (small grape/skin to juice ratio) created from a combination of low yields, high UV from the reflection off the water & a cooler site thus a long growing season (the hot days mitigated by the breeze off the ocean).
“I think if we’re talking specifically about Mewstone it’s the tannin structures that you can get on a site like this. Partly due to low yields & partly due to that high UV from the reflection off the water & that long, long, long ripening season means structurally we can get a lot of tannin and our berries are very small, so we get a really high skin to juice ratio off this site which I think is a big part of what the Pinot looks like. In addition I think that flavour ripeness that we get at very low alcohol, around of 12 bomay. I think that very long ripening season that we have which is typically probably a week or two longer than most parts of Tasmania, even three weeks, four weeks longer than some parts” – Jonny Hughes
“Beautiful composure to this wine. It feels cool but it also feels ripe, its forest berry flavours laced with sweet herbs, its tannin firm but velvety. It has this “I’ve got this” sense to it. It’s aromatic and refreshing, light-ish, squeaky clean to smell and taste but a bit murky to look at, the latter of which is a good way for a wine to be. Sweet beetroot, red cherry, undergrowth and twig notes blossom as the wine breathes. It is, in short, very good” – 94 Points – Campbell Mattinson – Winefront
HUGHES & HUGHES RIESLING 2024
Bottle Shot
The predominant parcel of fruit for the Riesling is from the Derwent Valley along with vineyards in the North West and a neighbouring grower in the d’Entrecasteaux Channel.
Picked between 11.8 and 12.5 baume. Whole-bunch pressed, lightly settled then wild fermented in a combination of tank and seasoned. Stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered. RS 7g
HUGHES & HUGHES PINOT GRIS 2024
Bottle Shot
This Pinot Gris has always been made in the Ramato style, that touch of copper/pink tones in the wine from the skin contact component in the blend.
The predominant parcel of fruit for the Pinot Gris is from the Derwent Valley along with vineyards in the North West, Tamar & Coal River Valley. Due to several sub region components the picking dates can vary by up to 30 days so there are often lots of mini ferments happening throughout the vintage however Johnny likes to combine as many of these as possible:
“I like to be finishing the wine as a singular wine if at all possible so by the end of the ferment process we’ve already done the blend and it doesn’t sit on lees after that for an extended period of time other than to settle. It’s had enough textural work normally not need any more time on lees” – Jonny Hughes
Parcels were fermented on skins (12%), in seasoned barrels (39%) and in tank (39%) before being blended and matured in tank on lees. Bottled unfined and filtered.
HUGHES & HUGHES CHARDONNAY 2023
Bottle Shot
“My first and most enduring reaction to this wine was, simply: gosh I love Chardonnay” – Campbell Mattinson
The largest parcel for this wine is sourced from a grower in the Derwent Valley (84%) along with smaller vineyards in the North West (13.5% & Coal River (2.5%),
The majority of this wine is made just as you’d expect – Whole-bunch pressed straight to barrel, no settling prior in tank. Wild ferment in barrique from a variety of coopers, 15% new oak. Full malolactic fermentation on lees, 6 months total elevage. A small % is cold soaked on skins for 5 days prior to receiving the same treatment as above, as further textural component.
82% whole bunch pressed, 18% cold-soaked on skins for five days, all naturally fermented in oak (15% new). Full malolactic fermentation while maturing on lees for six months. Bottled unfined and filtered.
“Mewstone and hughes & hughes are, basically, kicking goals. My first and most enduring reaction to this wine was, simply: gosh I love chardonnay. This wine is an ode to the variety, its stonefruit, meal, cream and hay flavours flowing harmoniously throughout, its chalk, nougat and custard powder characters then sitting dry and pretty on the finish. This wine flows. This wine flourishes” – 94 Points – Campbell Mattinson – Winefront
HUGHES & HUGHES PINOT NOIR 2024
Bottle Shot
An outstanding expression of Southern Tasmanian Pinot Noir, the Hughes & Hughes 2024 showcases exceptional value for its quality. This wine is crafted from fruit sourced across Tasmania’s finest regions, including the Coal River and Derwent Valleys, ensuring a complex and balanced profile.
Juicy blue fruits meet vibrant red berry foundations, with a subtle touch of savoury reduction adding intrigue. Supported by fine tannins and bright acidity, this Pinot Noir is as approachable as it is elegant, embodying the finesse of cool-climate winemaking.
A must-try for lovers of Tasmanian Pinot Noir.
HUGHES & HUGHES SYRAH 2024
Bottle Shot
Fruit from Brinktop vineyard in the Coal River Valley and Kinvarra in the Derwent Valley, the final blend being pretty much 50/50. Predominantly whole berry, 7% whole bunch, wild ferment. Pressed directly to and matured in oak for 5 months (10% new)
HUGHES & HUGHES SOIREE ‘ROSÉ’ PET NAT 2024
No added sulphur
Bottle Shot
Fruit from the Derwent Valley and the North West, picked around between 11 and 12 baume. A pétillant naturel made from Riesling (55%), Chardonnay(35%) and Dornfelder (10%).
Jonny explains that the parcels and varietals are picked seperately and but typically for this wine the white varietals are combined as they go through primary ferment, ‘stacking the ferment’ as he describes. Dornfelder (German variety that was developed to offer thick skin/darker colour wines in marginal climates) is fermented separately at the start to extract the colour then added in, hence the rose/light red colour.
Bottled during primary ferment to capture the bubbles, unfined, unfiltered with no added sulphur.
HUGHES & HUGHES SOLSTRICE RED BLEND 2024
No added sulphur
Bottle Shot
Bright, juicy novello red blend made to celebrate the vintage.
Fruit from the North West, Coal River and Derwent Valleys picked between 11.5 and 12.5 baume. A novello red made from Pinot Noir (32%), Dornfelder (30%), Syrah (15%), Tempranillo (15%) and Baco Noir (8%). Some whole bunches of Pinot and Baco Noir, some whole berries of everything except the Baco and some juiced Dornfelder. The process won’t be found in any textbook. Pressed to old barrels to complete primary and malolactic ferment. Racked and bottled unfined, unfiltered with no added sulphur
There is a little spritz in this wine from CO2 produced naturally during ferment. This helps keep the wine fresh without the use of added sulphur.