Hug Cellar’s wines are wines that are truly “made in the vineyard”. Handcrafted cultivation by these dedicated growers, and gentle winemaking in the cellar, produce wines that are rich and intense in their aromas, textures and flavors. There is very little manipulation in the small lot winemaking at Hug Cellars. We utilize whole cluster and indigenous yeasts in our fermentations. This fosters wines that reflect the pure expression of these unique vineyards.
The fruit for this wine comes exclusively from Melville's Sta. Rita Hills estate and is a combination of two different Syrah clones (Estrella and Clone 99). The Estrella is from Donna's block which is planted on well drained, nutrient deficient sand. The neutrality of this soil always lends an intoxicating and high toned bouquet of flowers and spice while the Clone 99 from Block I is planted on denser sandy loam soil, bringing depth and richness to the resultant wine. 60% of the fruit was gently de-stemmed with 40% remaining as whole clusters and was fermented in small 1.5 ton open top fermenters.
ANTONIO GALLONI 93 POINTS - "The 2016s are the first wines Chad Melville made at his family's estate after taking over from Greg Brewer. I thought the 2016s were promising when I tasted them from barrel last year. The bottled wines are every bit as impressive."
"The 2016 Syrah Estate (Sta. Rita Hills) is fresh, nuanced and distinctive. There is an element of freshness and vivacity to the 2016 that is incredibly appealing. Blueberry, lavender, violet, spice and mint notes are nicely lifted in this precise, strikingly beautiful Syrah from Melville. The 40% whole clusters are felt, but also nicely integrated within the wine's fabric."
ANTONIO GALLONI 90 POINTS - "The 2018 Viognier is fresh, floral and loaded with varietal character. Apricot, honeysuckle, white flowers and mint add lovely aromatic definition to this nuanced, expressive Viognier from Zotovich. Best of all, the 2018 is a terrific value."
ROBERT PARKER'S WINE ADVOCATE 90 POINTS - "The 2018 Viognier Estate Grown opens with lemon meringue, honeysuckle and elderflower hints with a core of kiwi, yellow peach and baked quince. It's medium to full-bodied with a rounded texture, a fresh fruit profile and juicy acidity to carry the long, textured finish. 140 cases produced."