hughes & hughes Living Wines


hughes & hughes Living Wines
Our most playful expressions are made with a minimum of intervention in the winery. No added sulphur, no fining or filtering. Seasonal wines that explore texture and continue to evolve after bottling.
Our 2022 Co-Lab Cider was made in collaboration with our neighbours at Old Twelfth, bringing together Syrah and Gewürztraminer grapes with a mix of eating and cider apples.
The apple varieties include Gala, Yarlington Mill, Sundowner, Red D, Cox’s Orange, Bramley, Brown Snout, Improved Foxwhelp, Gravenstein and Frequin Rouge.
Co-fermentation began on 24 April, with pressing on 10 May and half the ferment taking place in barrel. Bottled on 10 June, without fining or filtration and with no added sulphites.
1,296 bottles produced.
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Our 2025 hughes & hughes Soirée is a pétillant naturel made from Riesling (55%), Chardonnay (35%) and Dornfelder (10%), sourced from Tasmania’s Derwent Valley and North West.
Picked between 11 and 12 Baumé, the fruit was fermented before bottling during the primary fermentation to capture its natural bubbles. Bottled unfined and unfiltered, with no added sulphur.
Our hughes & hughes Solstice is a novello red blend of Pinot Noir (25%), Dornfelder (20%), Syrah (20%), Baco Noir (20%) and Tempranillo (15%).
We started with Baco Noir and Tempranillo berries, adding Syrah berries nine days later. A week after that, whole bunches of Pinot Noir went in for a carbonic element, with Dornfelder added at the press. The process won’t be found in any textbook.
The wine was pressed to tank to complete primary and malolactic fermentation, then racked and bottled unfined and unfiltered, with no added sulphur.
Our 2026 hughes & hughes Dunkel Spritz is a pétillant naturel made from Dornfelder grown at White Rock vineyard in Tasmania’s North West.
Picked at 11–12° Baumé, the fruit was pressed and the wine bottled during primary fermentation to capture its natural bubbles. Bottled unfined and unfiltered, with no added sulphur.






