Mewstone and Hughes & Hughes

Brothers Matthew and Jonathan Hughes established Mewstone Vineyard in 2011 on the banks of Tasmania’s D’Entrecasteaux Channel in the tiny hamlet of Flowerpot. The small, boutique vineyard is a former cherry orchard and with some new plantings this year will expand to an ultimate size of just 3.5 hectares. The original plantings consist mostly of Pinot Noir with small plantings of Chardonnay, Syrah, Riesling and Sauvignon Blanc.

Jonny studied winemaking at Lincoln University in New Zealand before gaining further experience in regions as diverse and far-flung as Langhorne Creek, Central Otago, Mornington Peninsula, Barolo, the Hunter Valley and the Okanagan Valley. Back in Tasmania, he was the Assistant Winemaker at Moorilla for seven years, before moving on to a similar role at Pooley Wines in 2016, where the Mewstone and Hughes & Hughes wines are currently made.

Whilst the Mewstone wines are strictly produced from the Flowerpot vineyard, the Hughes & Hughes range of wines brings together fruit sourced from around Tasmania, with the aim of producing wines that are high on both natural acidity and drinkability. In addition, from time to time individual small batches are released that capture the results of investigations into the use of skins, stalks, solids and other fermentation variables. All Hughes & Hughes wines are bottled unfined and with low sulphur.

The Vineyard

The Mewstone Vineyard lies on the banks of the D’Entrecasteaux Channel in the farmland of Flowerpot. The gently north facing slopes capture the cool southern sunshine, whilst the vineyard is protected from the harsh westerly winds by the hills that rise quickly from the water. The soils are predominantly duplex soils formed on Jurassic dolerite. This consists of loam textured topsoil over a sandy loam horizon on clay subsoil.

The vineyard is hand pruned and the fruit hand picked. The extra effort put into ensuring a vibrant ecosystem below the ground translates into quality fruit on the vines above. Leading soil microbiologist, Letetia Ware, is a close neighbour and has guided the vineyard nutrition plan from the beginning. Through extensive use of mulches, composts and compost teas the soils are continually being revitalised.

A comprehensive array of clones has been planted across the five varieties, both on phylloxera tolerant rootstocks and the vines' own roots. This diversity of selection brings complexity to the finished wines, but also provides an experimental lens through which to evaluate the optimum configurations for site and variety.

Wine Notes and Reviews - Current Vintages

Mewstone

2022 Mewstone Riesling (Sold Out)
100% estate grown fruit. The fruit was whole-bunch pressed, crushed and left to soak for 24 hours. Pressed to old oak and naturally fermented. As the cellar cooled in late autumn so too did the ferment. Fermentation extended out beyond six weeks before we called a halt as the sugars and acidity found their balance. Matured on lees through to late spring before filtering and bottling. Extremely limited.
“A mid-weighted, highly textural and seriously compelling riesling, suggestive of a more Germanic style than most Aussies. A smidgeon of skin contact meshes with some old barrel work, evincing a creamy structural authority. Despite the high acid spine, the generous texture imparts a mellifluous, multilayered feel underlain by real intensity. Bosc pear, pistachio, cardamon and ginger accents drive long. Stunning wine. Drink or hold. Screw cap.” 96 points, Ned Goodwin, jamessuckling.com, September 2023.

2022 Mewstone Chardonnay (Sold Out)
100% estate grown fruit. Whole bunch pressed then racked directly to barrel and naturally fermented followed by full malolactic fermentation. Aged in oak, 40% new, for 13 months and bottled in late summer.
“Kaleidoscopic complexity from the kick-off. Curry powder, orange blossom, desert sand and chamomile notes, flecked with reductive flint and pungent mineral undertones. Taut across the mid-palate, with glimpses of praline and creamed cashew, ever so subtly seeping across the long, mellifluous finish. A wine that unravels beautifully with each sip. Incredible vivacity, length, tension and immense sophistication. Great chardonnay, this. Drinkable now, but best from 2025.” 95 points, Ned Goodwin, jamessuckling.com, September 2023.

2022 Mewstone Pinot Noir (Sold Out)
100% estate grown fruit. Naturally fermented with 20% whole bunch. They received minimal pump-overs before being pressed after 21 days on skins to oak, 40% new, and matured for nine months while undergoing malolactic fermentation. They were racked and sulphured prior to bottling in late summer.
“Some bunchy elements kick off the nose, before damson, red cherry, rhubarb, Chinotto and lilac sashay across the gritty, composed finish. A tad medicinal and sweet, perhaps, but the sapidity and structural latticework suggest that it should all come together with a little patience. Drinkable now, but best from 2025.” 95 points, Ned Goodwin, jamessuckling.com, Sept 2023

2021 Mewstone Hope Pinot Noir (Sold Out)
“This is a single barrel cull, seldom made. 225-300 litres only. This is exceptional. Real tannins, perfectly appointed oak and grape, the focal point. Succulent red cherry, autumnal decay, shiitake dashi and raspberry bon bon that bursts across the mid-palate, albeit, without any sense of obtuse sweetness. Great, detailed grippy finish. Superb vinosity.”
96 points, Ned Goodwin, jamessuckling.com, September 2023.

Hughes & Hughes

All the following wines are from purchased fruit mostly from southern Tasmania and as more vineyards develop in the dÉntrecasteaux channel region the aim is to source most of the fruit from this region.

Hughes & Hughes - living wines

2022 Hughes & Hughes Dunkel Spritz Pet Nat
Fruit from White Rock vineyard in the North West, picked around 11.5 baume. A pétillant naturel made from whole bunch pressed Dornfelder (85%) and a little Tempranillo (7.5%) and Riesling (7.5%). Bottled during primary ferment to capture the bubbles. Bottled unfined, unfiltered with no added sulphur.
Bright aromatics laced with black and red berry fruits and hints of spice. Gently sparkling with soft bitter notes layered over vibrant fruits. Gentle acidity lends itself to a wine for all hours of the day.

2022 Hughes & Hughes Soiree Pet Nat
Fruit from the Derwent, Coal River Valley and the North West, picked between 11 and 12 baume. A pétillant naturel made from Riesling (60%), Chenin Blanc (30%) and Dornfelder (10%). Bottled during primary ferment to capture the bubbles. Bottled unfined, unfiltered with no added sulphur. Just under 250 dozen produced. Bright aromatics with hints of mandarin and red fruits. Gently sparkling with soft bitter notes layered over vibrant fruits. A perfect palate cleansing style. 12.2%
”The 2022 Hughes & Hughes Siorée Pet Nat is made from Riesling, Chenin Blanc and a touch of Dornfelder and pours an onion skin/watermelon pink in the glass. On the nose, this has Campari, orange zest, flowers, dry hay/grain, beeswax and pink berries. It's lovely in the mouthj: preserved citrus, savory, crunchy and sort of papery. It has a dry austerity and is unyielding, yet there's a tissue-paper delicacy about it—like dry grass. It is most appealing. I very rarely congratulate winemakers on their pet nets, but this one really is very good. I love the label also.” 90 points, Erin Larkin, The Wine Advocate, March 2023

2022 Hughes & Hughes Solstice red - very limited
Fruit from the North West, Coal River and Huon Valleys picked between 11.9 and 12.5 baume. A novello red made from Dornfelder (50%), Merlot (25%), Baco Noir (17%), and Chardonnay (8%). We started with Merlot, added the Gamay, then Baco noir that was started carbonically and finally Dornfelder. Pressed to tank to complete malolactic ferment. Bottled unfined, unfiltered with no added sulphur.
 Aromas of blackberries, wild strawberries, florals and liquorice. Soft tannins, bright acid and mouth filling juicy fruits make for a nourishing wine that will suit a light chill.

2022 Hughes & Hughes Equinox white - SOLD OUT
Fruit from the North West, Tamar and Coal River Valley, parcels of Chenin Blanc, Riesling, Sauvignon Blanc and Gewurztraminer were picked between 11.5 and 12.5 baume. Fermented on skins in an open fermenter before being sealed for a total of 75 days. Pressed and matured on lees for a further 60 days in tank. Bottled unfined, unfiltered with no added sulphur.

Hughes & Hughes - varietal wines

2023 Hughes & Hughes Riesling
Fruit from vineyards in the North West, Derwent and Coal River Valley, picked between 11.7 and 12.4 baume. Skin ferment makes up 10% of the blend with the remainder soaked on skins for 12 to 24 hours. Slowly fermented in stainless steel and barrels with natural yeast. Stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered.
Fully textured with a little grip and highlighted by crunchy acid, sweet flavours of ripe citrus, florals and green apples provide balance. Alc - 12.1%, pH - 3.12, TA 10 g/L, RS 10 g/L. 6768 bottles.

‘Excellent riesling, despite the high acid inherent to the vintage. There is such density to this that any sense of shrillness is absolved. A smidgeon of residual sugar helps tone and tame, yet the overall feeling is one of a mid-weighted, dry textural pliancy. Fresh lemonade, myrtle, green apple and quince paste. Juicy and wonderful across the mouth. The sort of acidity that pulls the saliva out and makes one reach for the next glass, and the next! Drink or hold. Screw cap.’ 95 points, Ned Goodwin, JS Wine Ratings, September 2023.

2023 Hughes & Hughes Pinot Gris - SOLD OUT
Fruit from vineyards in the Tamar Valley, North West,Coal River and Derwent Valley. Picked between 11.9 and 12.8 baume. Parcels were fermented on skins (15%), in seasoned barrels (25%) and in tank (60%) before being blended and matured in tank on lees. Bottled unfined and filtered. Loaded with typical spiced pear aromatics. Generous texture is at the heart of this wine, with pure fruit and ripe acidity rounding it out. Alc - 12.7%, pH - 3.32, TA 6.7 g/L, RS 5 g/L
A pallid rusty coral. Gorgeous color. Bronze apple, cinnamon, nutmeg, rose petal, raw almond and Granny Smith. Intriguing nose of depth and complexity, drawn from 10-15% of ambient fermentation on skins. Lots to get the teeth into. Seriously good gris. Drink now. Screw cap. 93 points, Ned Goodwin, JS Wine Ratings, September 2023.

2023 Hughes & Hughes Chardonnay
Fruit from vineyards in the North West (13.5%) Coal River (2.5%) and Derwent (84%) Valleys. 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. White stone fruit overlaying citrus with a gentle reduction and oak aromas. Racy acidity balanced by rich textures, classic Chardonnay from a cool season. Alc - 12.5%, pH - 3.24, TA 6.2g/L, RS <1 g/L. 922 dozen produced without fining

2023 Hughes & Hughes Pinot Noir
Fruit from vineyards in the Coal River (20%), Derwent (70%), and Tamar (7%) Valleys and Channel (3%). Predominantly whole berry, 10% whole bunch, natural yeast, held on skins for 16-21 days. Pressed directly to and matured in oak (8% new). Bottled unfined. Juicy and concentrated with generous blue fruits adding to crunchy red foundations with subtle reductive edges. Rich tannins support full flavours and ripe acidity. Alc - 12.5%, pH - 3.68, TA 5.7 g/L. 1088 dozen produced without fining

2022 Hughes & Hughes Syrah
Fruit from vineyards in the Coal River and Tamar Valleys. Predominantly whole berry, 5% whole bunch, natural yeast, held on skins for 21 days while getting gently pumped over once a day while the ferment was most active (4-5 times in total). Pressed directly to and matured in oak (15% new). Bottled unfined and unfiltered. 7812 bottles produced.
13.2 % Alc/Vol, 3.48 pH, 6.1 g/L TA.

‘The 2022 Hughes & Hughes Syrah is from a selection of vineyards across the Coal River and Tamar Valleys. It was made with a combination of whole berry and whole bunches (5%) in the natural ferment, pressed to and matured in oak. In the glass, the wine pours a vibrant magenta hue—that impossibly bright, iridescent color that only very young Syrah can achieve. On the nose, there is a dusting of raspberry, licorice and the saffron/tamarind rice of whole bunch, with star anise/red licorice to close. The tartness of spicy, blood plum skin is unmistakable. In the mouth, the wine lives up to its aromatic expectations, as a silky, seductive wine veritably saturated in flavor. Sensational.’ 95 points, Erin Larkin, The Wine Advocate, March 2023.

‘A broad brushstroke of clove, blueberry, griotte and violet, a palette reminiscent of the northern Rhone despite the tannic twine that is just a little edgy and unresolved. There is such promise here as the climate warms. A Global Warming beneficiary. Sassy, mid-weighted drinking. Drink or hold.’ 92 points, Ned Goodwin, JS Wine Ratings, September 2023.

2019 Hughes & Hughes Riveaux Rd Vermouth
Fruit from vineyards in the Derwent Valley and the d’Entrecasteaux Channel. 75% pinot noir and 25% syrah. Predominantly whole bunch pressed with the balance pressed after 3 days, naturally fermented in seasoned barrrels. Matured for 12 months before being fortified. Aromatised with locally sourced wormwood, boronia, native pepperberry, kunzea and lavender tea tree and sweetened with bruny island honey. Bottled unfined and unfiltered. 19.8% alc/vol.

‘An aromatic style with florals, spice and earth all present. The base of wormwood peaks through the native aromas. Ample bitterness is balanced by sweetness to bring together this versatile red vermouth. While it’s great for mixing but can be readily enjoyed by simply pouring over ice.’ Johnny Hughes, Winemaker.

Hughes & Hughes - single site wines

2023 Hughes & Hughes lees aged Chardonnay (small batch)
Fruit from a single vineyard in the Coal River Valley, Brinktop vineyard. Harvested on March 24th at 12.3 Baume. Whole bunch pressed directly to barrel where it was naturally fermented and matured (30% new). It underwent partial malolactic fermentation while lees ageing for ten months. Bottled unfined and filtered. 2244 bottles produced.
12.7 % Alc/Vol, 3.32 pH, 7.2 g/L TA.

‘Great power and intensity with grapefruit and white stone fruits leading the way. Balanced by cool acidity and an edge of funk.’ Johnny Hughes, Winemaker.

2023 Hughes & Hughes milk vat Pinot Noir (small batch)
Fruit from a single vineyard in the North West (White Rock). Harvested on April 15th at 12.4 Baume. Whole berries were fermented in our trusty Milk Vat for 20 days. Gently pumped over once a day while the ferment was most active (5-6 times in total). It was pressed to and matured in oak for ten months (30% new). Bottled unfined and unfiltered. 2256 bottles produced.
12.9 % Alc/Vol, 3.55 pH, 5.7 g/L TA.

‘A bright, pure wine built on a complex edge. Red fruits, silky tannins and earthy notes combine for great length and intensity. Drink it now or wait patiently, either will bring you pure enjoyment.’ Johnny Hughes, Winemaker.

2022 Hughes & Hughes 50 % whole bunch Pinot Noir (small batch)
Fruit from a single vineyard in the Coal River Valley, Clarence House. Harvested on April 6th at 12.8 Baume. 50% whole berries at the base of the ferment with 50% whole bunches placed on top for 19 days. Gently pumped over once a day while the ferment was most active (4-5 times in total). It was pressed to and matured in oak for ten months (30% new). Bottled unfined and unfiltered. 1884 bottles produced.
13.3 % Alc/Vol, 3.5 pH, 5.7 g/L TA.

‘A savoury expression at its core, earth, cranberry, twig and spice. The firm tannins will evolve over time with hints of oak playing a supporting role.’ Johnny Hughes, Winemaker.

2022 Hughes & Hughes single clone Syrah (small batch)
Fruit from a single vineyard in the Coal River Valley (Brinktop) was picked on the 3rd of May. The ‘1654’ clone of Syrah was fermented separately. Predominantly whole berry, 8% whole bunch, natural yeast, held on skins for 21 days while getting gently pumped over once a day while the ferment was most active (4-5 times in total). Pressed directly to and matured in oak (30% new) for 9 months. Bottled unfined and unfiltered. 1474 bottles produced.
13.2 % Alc/Vol, 3.53 pH, 6.0 g/L TA.

‘Sourced from the Brinktop vineyard; hand picked, wild fermented, pressed to and matured in oak for 10 months. Excellent depth to its resonant purple hue; ironical this should be Hughes & Hughes' top wine. Savoury/licorice/black pepper all sing on the bouquet, then a lingering, cleansing finish. Drink to 2042.’ 97 points, James Halliday, Halliday Wine Companion.