JONNY HUGHES, Winemaker
Fruit was sourced from the D’Entrecasteaux Channel and the Coal River, Derwent and Huon Valleys. Each batch was individually fermented with R71 yeast. Each batch was held on skins for 18-22 days before being pressed to oak. In total it has 9% whole bunch, mainly from a small carbonic ferment designed to be blended in. It was matured for four months on lees while undergoing MLF and bottled on the 13th September.
The finished wine has a beautiful ruby hue. There’s bright red fruits and earthy undertones. The tannins are fine and highlight the earth and spice balanced by length and intensity and makes a very versatile wine. Only 6540 bottles were produced without fining.
The wines under the Hughes & Hughes label bring together fruit sourced from around Tasmania. Hughes & Hughes aims to produce bright wines with strong natural acidity and drinkability. We like tracking down small parcels of fruit from some of Tasmania’s smallest vineyards. We explore the use of skins, stalks, solids and fermentation variations to produce small batch wines that challenge the status quo. All Hughes & Hughes wines are unfined and low sulphur.