**Available for delivery August 2019**
Halliday Wine Companion Awards - Best New Winery of The Year 2019
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.
Mike Bennie (The Wine Front) "Lovely perfume shows nougat, green apple, stone fruit and some general yeasty characters. Flesh in the palate, good extension of flavour, some ginger biscuit characters, succulence to close. This is a very pleasing, interesting, slightly richer style with lots of savoury character going on. Yes thanks."
Zalto Denk-Art Bordeaux Glass
For weightier style reds we recommend the Zalto Bordeaux glass, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wines depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhone style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay as well, the shape of the bowl accentuating the balance of ripe fruits and oak.
Brothers Matthew and Jonathan Hughes who were born and grew up in Tasmania, planted a minute 2 hectares of vineyard in 2011 in Flowerpot Tasmania, a tiny hamlet with a recorded population of just 73 residents. The Brothers intend to expand the vineyards to a maximum of 3.5 hectares which mainly consist of Pinot Noir with some smaller plantings of chardonnay, syrah, riesling and sauvignon blanc.
Jonny is the winemaker of this family run venture who originally studied winemaking in New Zealand and following this spent the next few years gathering a wealth of experience which included working a vintage at Central Otago’s Felton Road as well as Langehorne Creek, Mornington Peninsula, Barolo, Hunter Valley and Okanagan Valley in Canada before heading back home to Tasmania, working as the assistant winemaker at Moorilla in Hobart where he worked for seven years.
It is the experienced Jonny gained whilst travelling and working in various wineries across the world that has lead to the creation of their Hughes & Hughes range. This range of wines allows Jonny to experiment with a slightly more unconventional approach, and be more daring with his winemaking methods, combining various techniques that he discovered on his travels.
For the Hughes & Hughes range they source grapes from other local vineyards across Tasmania, from quality sites found in various sub-regions such as the Derwent and Coal River Valleys and the D’entrecasteaux Channel to produce either single vineyard expressions or bringing together and blending the grapes from vineyards.
The Hughes & Hughes wines are produced with a focus on the winemaking, working in small batches allowing Jonny to pay attention to the details to create something more unique. This meticulous approach has resulted in exceptional quality wines, a result that has been recognised recently when they were awarded the title of James Halliday’s Best New Winery Of The 2019.
"Without question, Tasmanian wines have been one of the greatest discoveries for us over the past few years. From House of Arras, producers of the finest sparkling wines to be made outside of Champagne to some of the greatest Pinot Noirs we’ve ever tasted. "
Positioned just over 400 km from mainland Australia’s south east coast, Tasmania has rapidly gained a reputation for being a premium, cool climate wine region, not just for sparkling wines but also for top quality still wines such as Chardonnay, Pinot Noir and Shiraz. With vineyard sites positioned on the north and south east side of the island taking full advantage of the cool, maritime influences and coastal breezes that help to preserve the crisp acidity and freshness that is so important in producing wines of this Calibre. Wine makers in Tasmania utilise the whole region often blending parcels from vineyards across the different sub-regions that each lend its own specific identity to the wines.
Tamar Valley on the north coast is one of the warmer sub-regions with a higher level of rainfall producing fruit with a riper character. Just to the east of this is Pipers River, one of Tasmania’s coolest regions with a terroir dominated by red, ferrosol soils and home to the outstanding sparkling wine producer House Of Arras. Created by Ed Carr who is unanimously considered to be Australia’s greatest sparkling wine maker, House Of Arras source grapes from top vineyard sites located on Tasmania’s south and eastern coastal sub-regions. As we travel south we come to the East Coast region followed by Coal River Valley, Derwent Valley and Huon Valley. Based in the Huon Valley is Glaetzer-Dixon, responsible for producing, amongst others, the legendary La Judith Pinot Noir with 3 years of aging in new oak. Dr Edge is a producer that focuses on the unique expression of each terroir creating three individual, single vineyard Pinot Noirs each from a different sub-region. Simply named North - from Stoney Rise vineyard in Tamar Valley, East – from Hazards Vineyard in the East Coast and South – from Meadow Bank vineyard in Derwent Valley. As well as these single vineyard expressions Dr Edge also produces a blend of all three named Tasmania.
Based in the Huon Valley is Sailor Seeks Horse who brought a derelict, 6.5 hectare vineyard back to life from which they now produce exquisite Pinot Noir and Chardonnay. Hughes & Hughes can be found in a tiny hamlet called Flowerpot, who as well as Pinot and Chardonnay, produce Riesling and Sauvignon Blanc from grapes sourced from growers across the island. Our range of Tasmanian wines is continuously growing and we believe the region is just beginning to discover its potential for world class class Pinot Noir and Chardonnay as still wines as well as the famous sparklings to come out of Tasmania.
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