Pooley (Now Available in Victoria, South Australia and NSW)

Pooley Wines has an historical property and two separate vineyards at each end of the Coal River Valley in southern Tasmania. The Coal River Valley has developed a worldwide reputation, and is ideally suited, for the production of cool-climate wines such as Pinot Noir, Riesling and Chardonnay. Members of the Pooley family have been actively involved in the business for three generations. Their longstanding passion and commitment to fine wine are your assurance of un-compromising quality.

Pooley Wines was established in 1985 when the late Denis and Margaret Pooley planted ten rows of Riesling and seven rows of Pinot Noir on their 16-hectare farm at Cooinda Vale in the Coal River Valley in southern Tasmania.

In 2003, John Pooley, son of Denis and Margaret, and his wife Libby bought Belmont Lodge, a heritage-listed Georgian home on the outskirts of Richmond. They have been lovingly renovating this second Pooley Wines Coal River Valley property, and planted vines on nearby Butchers Hill. In 2007 the first vintage of Pinot was produced from this steep vineyard site that overlooks the township of Richmond.

Cooinda Vale Vineyard (Campania) Established in 1985, the Cooinda Vale vineyard is ideally positioned facing northeast overlooking the Coal River in southern Tasmania. On the 43.5 Latitude line, the vineyard is planted on northeast facing slopes at 130m above sea level. This is a unique microclimatic location, being well protected from prevailing winds but still highly influenced by maritime conditions. The long growing season, which can extend into May, with high sunshine hours, predominately winter rainfall and the occasional frost and snow, combine to provide an excellent condition for cool climate grape varieties, such as Pinot Noir, Pinot Gris, Riesling and Chardonnay. The soils are brown-black dermosol subsoil, high in acid (associated with alluvial plains and river terraces) over decaying sandstone, with friable clay subsoil. Because of the sloping aspect, the drainage is excellent.

Butcher's Hill Vineyard (Richmond) A vineyard has been established on the Belmont Estate, where planting began in 2003. The vineyard block is on the side of Butcher's Hill facing north and captures the sun all day. The soils, high in pH, are well drained dolerite and black cracking clays with limestone faults on sandstone parent material.

ANNA POOLEY ON RECENT VINTAGES

2024
Due to an unusually warm winter, the 2024 growing season started 3 weeks earlier than expected. This led to a busy end of winter for the vineyard team who did a great job getting the vines ready for the season ahead. The warmer temperatures and reduced but steady rainfall through the growing period was a contrast to the 2023 vintage and these optimal conditions led to beautiful, high quality grapes. Harvesting commenced at Butcher’s Hill in early March with the House Block Pinot Noirs, and concluded with the Cordon Cut Riesling at Butcher’s Hill. Exceptional quality fruit and no pest or disease presence lead us to expect great things from the 2024 season.

2023
The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.

2022
The lead-up to 2022 vintage included one of the wettest winters on record, a cool drying spring into summer with high humidity. All these factors led to healthy canopies and bunch numbers. The cool conditions, especially around the time of flowering resulted in some poor fruit set in earlier flowering varieties. This delivered a combination of small and large size berries to form reducing the overall yields and intake in those varieties. The vintage started a couple of days later than usual, but with the high humidity/lowered diurnal range, our late ripening varieties were picked slightly earlier than usual. Overall, a quality vintage.

2021
The season started with consistent spring rainfall that built a solid foundation with strong, healthy canopies and bountiful bunch numbers. Mild conditions continued through to summer with a few days reaching over 25C. The start of Autumn provided glorious sunshine days and cool oceanic evenings hailing the start of veraison. The vacant heat returned shortly thereafter to kickstart what would be a long and late vintage. The fruit was in absolutely no rush to be picked and showed its relaxed appreciation through integrated and balanced phenolic profiles.

2020
2020 saw a dry start to the growing season with winter rainfall well below average. Cold and windy conditions during flowering resulted in smaller yields. Early summer saw a continuation of dry conditions but temperatures moderated significantly coupled with significant rainfall in late February and March freshened up canopies providing an ideal finish to the growing season.

WINE NOTES AND REVIEWS

ESTATE RANGE

2024 Pooley Riesling
The 2024 Pooley Riesling comes primarily from estate vineyards (with a little coming from a well established Riesling vineyard nearby on Middle Tea Tree Rd) being a blend of fruit from younger vines from Butchers Hill and Cooinda Vale. Harvested from 28th March through to 15th April and cooled overnight to 5 then whole bunch pressed and aged for 4 months on fine lees before bottling. An ideal vintage for Tasmania and for the Coal River region. Clones D2V3, GM118 and G119, harvested between 28 March and 15 April and bottled on 25 June 2024. Yield 6-8 t/ha.
13.5% alc/vol; 3.0 g/L RS; 3.15 pH; 7.92 g/L TA.

‘Pale straw in the glass with aromas of grapefruit, green apple and citrus with hints of pressed wildflowers, crushed stone, clover blossom, ozone, crème fraîche and distant mountain herbs. Taut and vivid with a satisfying citrus flow and steely, mineral velocity, finishing sleek, dry and focused. Drink 2023-2035.’ 93 Points, Dave Brookes, Halliday Wine Companion, March 2025.

’Opening with candied orange zest and mandarin the clean acidity revitalises the palate and clears the way for lime cordial, apple sherbet, dry honeysuckle and white jasmine to finish off this outstanding cool-climate riesling.’ Anna Pooley, Winemaker.

2024 Pooley Gewürztraminer
Fruit sourced from the Tamar Valley, hand picked in the early hours of the morning at low temperatures to maintain freshness and fruit flavour. 24 hours of skin contact before pressing to tank for fermentation in stainless steel. Inoculated with TXL yeast and matured on lees for 3 months prior to bottling. Harvested on 27 March and bottled on 25 June 2024. Yield 6.0 t/ha.
13.5 % alc/vol; 0.5 g/L RS; 3.28 pH; 7.5 g/L TA.

‘A dry Gewurztraminer style showcasing fragrant scents of nashi pear, dried rose petal, and Turkish Delight. The palate mirrors these orchard fruit notes, introducing crab apple and red delicious, culminating in a dry a refreshing crispness.' Anna Pooley, Winemaker.

2025 Pooley Pinot Grigio
Our 2025 Pinot Grigio is a vibrant blend of fruit from several top vineyards across Tasmania, including our own Butcher's Hill and Cooinda Vale, as well as select parcels from Ghost Rock and Treehouse Vineyard. The grapes were machine-harvested between March 10th and April 3rd at a perfect ripeness of 12 Baumé. The fruit was gently pressed and fermented in stainless steel tanks at a cool 14-16°C for 10 days using a cultured yeast. We chose to keep the wine on its light lees until bottling to build a little texture and complexity without losing its crisp, fresh character. The wine was bottled on the 26th of August, 2025, after a gentle crossflow and sterile filtration.
12.5 % alc/vol; 1.0 g/L RS; 3.16 pH; 7.1 g/L TA.

‘This Pinot Grigio is a vibrant and refreshing wine. The nose is bursting with fresh aromas of pear, red apple, and a hint of citrus. The palate is crisp and clean, with a lovely textural feel and a bright line of acidity. Flavours of juicy candied red apple and melon lead to a zesty, refreshing finish. It's a proper ripper of a wine, perfect for a sunny afternoon.’ Anna Pooley, Winemaker.

2025 Pooley Chardonnay
Chardonnay from a well-established vineyard nearby on Middle Tea Tree Road right in the centre of the Coal River Valley was both machine-harvested and hand-picked, then pressed to tank. The juice was then racked to barrel and one concrete sphere for fermentation and inoculated with CHD yeast. The wine was matured in barrel and concrete for a period of 6 months on full lees prior to bottling. 65 % of the chardonnay was matured in barrel and 35 % in one concrete sphere. In total the wine was matured in 15 % new oak from cooperages Marcel Cadet and Sirugue. 100 % Malolactic conversion. Clones I10V1, P56 and P76, harvested on 22 and 23 March and bottled on 31 October 2024. Yield 6.0 t/ha. Only 718 dozen produced.
13.0 % alc/vol; 0 g/L RS; 3.35 pH; 6.8 g/L TA.

‘The 2025 Pooley Chardonnay is vibrant and complex. Aromas feature precise lime zest, white peach, jasmine, and fresh salinity. The focused palate offers preserved apricot and creamy density. Nuanced barrel work and saline acidity create an elegant wine of exceptional poise.’ Anna Pooley, Winemaker.

2024 Pooley Pinot Noir
Pinot Noir from Cooinda Vale Vineyard, and select growers in the Coal River and Tamar Valleys was both machine-harvested and hand-picked, then 100 % destemmed. Fermented on skins with Grand Rouge yeast for up to two weeks, the beautifully ripe fruit making for a good extraction of colours, flavours and tannins. The wine was matured for 8 months in a mix of French oak barriques and puncheons from François Frères and Cavin. Clones Pommard, ABEL, 2051, 115 and 114, harvested between 8 March and 5 April and bottled on 2 December 2024. Yield 4.7 t/ha.
13.5 % alc/vol; 0 g/L RS; 3.61 pH; 6.0 g/L TA.

‘A purely fruited Coal River Valley pinot noir. Deep ruby in the glass with aromas of dark and red cherry, wild strawberry and raspberry fruits, with hints of brown spice, crushed herbs, undergrowth, charcuterie, citrus blossom, crushed rock, pomegranate and a touch of coal dust. Juicy and fruit pure on the palate, with a composed, savoury palate travel, powdery tannin and a fine, lacy acidity. A lot to like here. Drink 2023-2035.’ 94 Points, Dave Brookes, Halliday Wine Companion, October 2025.

‘Ripe strawberries and raspberries with subtle candied notes, rounded firm tannins dry the palate and add richness. Black pepper brings in a slight spice and harmonises with the sour cherry and Coal River Valley earthiness. Enjoy with lamb, eggplant or duck breast.’ Anna Pooley, Winemaker.

2023 Pooley Syrah - VERY limited
The inaugural release of this wine coming from the Cooinda Vale vineyard and also some sourced from close by in the Coal River Valley The fruit was handpicked. 100% destemmed. 20 days on skins inoculated with XR yeast. Matured for 11 months in French oak puncheons (500 litres) of which 30% was new. Cooperages of barrel were Francois Freres and Vallaurine.
The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season (yield 5 t/Ha). Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine. Clones 1127, PT23 and R6WV28.
14.0 % alc/vol; 3.6 pH; 6.0 g/L TA.

‘Fragrant aromas of red currant, blackberry and white pepper forms the foundation of this wine. The palate is abundant with notes of red cherry, raspberry and cinnamon bark before softening into impressions of confectionary raspberry and smoked charcuterie.’ Anna Pooley, Winemaker.

SINGLE VINEYARD RANGE

2023 Cooinda Vale Riesling
A single vineyard Riesling from the highest part of the Cooinda Vale vineyard at Campania, adjacent to the old original cellar door. Fruit was hand-picked and cooled overnight to 5 degrees. The fruit was whole bunched pressed the following day and transferred to stainless steel for an inoculated (TXL) ferment. Maturation on fine lees for 5 months prior to bottling. Bottled 5th September at 12.0% alc with 3.09 g/l RS and 10.04 TA with pH of 3.09.
12.0 % alc/vol; 3.1 g/L RS; 3.09 pH; 10.04 g/L TA.

‘Generous aromas of citrus oil, honey blossom and orange. The palate is refined and elegant with grapefruit pith, cumquat and lime. Strong acid profile with a persistent and waxy finish.’ Anna Pooley, Winemaker.

There is an ethereal grace to Cooinda Vale that the Pooleys have fine-tuned into an intricate balance of characterful complexity, enduring structure and enticing allure, exemplified in this mild and low-yielding season. I love that it’s exotic in its spicy, fragrant lift, precise in its lime and lemon focus, eminently enduring in its brilliant acid line and yet at every moment perfectly polished and graceful. Fine-boned mineral texture and outstanding line and length define one of the great and enduring rieslings of the world. Aged 4 months on fine lees. 2.8g/L residual sugar. 96 points, Tyson Stelzers Top 250 Australian Wines, October 2024

‘A little more concentration in this year's release, no doubt attributed to the lower yields of the 2023 growing season, but the Cooinda Vale Riesling is again on song with steely focus and pristine citrus tones. Lime, Granny Smith apple and lemon with hints of crushed stone, crème fraîche, citrus blossom, fennel and some liminal grapefruit pith. Just a hint of pithy texture, a wonderful crystalline acid cadence and a long, dry finish with pristine fruit and tension. Drink 2023-2038.’ 96 Points, Dave Brookes, Halliday Wine Companion, August 2024. Red Star For Value.

2023 Butcher’s Hill Riesling
A single vineyard Riesling from the highest part of the Butchers Hill vineyard at Richmond, adjacent to the cellar door. Fruit (clone GM119) was hand-picked and cooled overnight to 5 degrees. The fruit was whole bunch pressed the following day and transferred to stainless steel for an inoculated (TXL) ferment. Matured on fine lees for 4 months prior to bottling. Bottled 3rd September.
12.9 % alc/vol; 3.19 g/L RS; 3.19 pH; 9.88 g/L TA.

The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.

‘Bright aromas of citrus blossom, pear, and cumquat on the nose. Notes of mandarin, lime juice and under-ripened pineapple follow through on the palate. Finishing with a silky mouth-feel and continuous acid.’ Anna Pooley, Winemaker.

‘Another wonderful release from the Butchers Hill Vineyard at Richmond in the Coal River Valley. It sports pristine lime, green apple and lemon fruits, with a little more concentration this year, along with hints of crushed stone, wildflowers, clotted cream, soft spice, lemon curd and a whiff of clover blossom and lemon zest. I like the restraint and tension here. Minerally acidity brings everything into check, and there is serious length of flavour with this release, sailing lone, pure and true. Drink 2023-2035.’ 96 Points, Dave Brookes, Halliday Wine Companion, August 2024.

2022 Cooinda Vale Riesling
A single vineyard Riesling from the highest part of the Cooinda Vale vineyard at Campania, adjacent to the old original cellar door. Fruit was hand picked over the space of 10 days and whole-bunch pressed to tank. Inoculated fermentation (TXL strain) in stainless steel for 14 days. 5 months maturation on fine lees in 5 year old French oak puncheons.
Bottled 18th August 2022. 324 dozen produced. 12.03 % alc/vol; 5.36 g/L RS; 3.05 pH; 9.0 g/L TA.

‘A beautifully calm and composed riesling from Pooley's Cooinda Vale vineyard in the Coal River Valley. Pristine line, green apple and lemon fruit notes with underlying hints of crème fraîche, citrus blossom, grapefruit pith and crushed stone. Savoury and pure with a crystalline acid presence and a distinct umami note on the finish as the lime and lemon fruits sail off into the distance. Fantastic stuff. Drink 2023-2035.’ 96 points, Dave Brookes, Halliday Wine Companion, July 2023. Red Star For Value.

‘Fermented all in tank. Sourced from alluvial silts dappled with limestone. A little more sweetness here, offering grace and poise to apple blossom, jasmine and spa salts. A rapier-like, filigreed finish of precise, juicy acidity with an assuaging douse of sweetness to promote succulence and balance. Very good. Drinkable now, but best from 2026. Screw cap.’
95 points, Ned Goodwin, JS Wine Ratings, September 2023.

2022 Butcher’s Hill Riesling
A single vineyard Riesling from the highest part of the Butchers Hill vineyard at Richmond, adjacent to the cellar door. Fruit was hand picked on 23rd + 24th April and whole bunch pressed at cool temperatures to tank and the juice was cold settled. Racked to old French oak puncheons (500 litres) for fermentation. Maturation on lees for 5 months before bottling.
Bottled 31st August 2022. 321 dozen produced. 13.2 % alc/vol; 2.0 g/L RS; 3.1 pH; 8.04 g/L TA.

'Riesling from the Butchers Hill vineyard at Richmond in the Coal River Valley. Whole-bunch pressed and fermented in tank with a further five months on fine lees in old French oak. Pristine fruit and unwavering precision = a beautiful wine. Green apple and lime fruits, wildflowers, crushed stone and grapefruit pith with liminal glimpses of lemon curd. It sports a wicked tubular palate shape of pure citrus fruits and rides on mineral-laden rails of acidity, all focus, velocity and detail. Tremendous length of flavour and sustain here. Drink 2023-2035.’ 96 points, Dave Brookes, Halliday Wine Companion, August 2023. Red Star For Value.

2024 Butcher’s Hill Cane Cut Riesling 375ml (sweet wine)
The fourth sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. Canes were cut on the 28th of March, Fruit was then hand-picked at 16.5 baume, whole bunch pressed to tank, juice was then put back on skins for 24 hours, pressed and repeated again. In total three press cycles to extract sugars, 5 months on lees prior to bottling. 235 dozen 375 mL bottles produced. 8.8 % alc/vol; 137 g/L RS; 3.02 pH; 10.4 g/L TA.

'Concentrated and heady cane-cut riesling. Mid-straw in the glass with notes of dried nectarine and apricot, citrus blossom, clover honey, grilled pineapple and mango, those wee lemon tarts, candied citrus fruits and sugarcane juice. Super heady and sweet but that acidity draws everything into line nicely, whooshing across the palate and leaving a vapour trail of candied citrus and stone fruits. Drink 2025-2035.’ 96 points, Dave Brookes, Halliday Wine Companion, October 2025.

'Incredible balance and harmony within this luscious dessert wine, lifted jasmine, honeysuckle and citrus blossom are accompanied by caramelised apricot and lime peel on the nose. Lively aromas of lime, orange pith and almond await you on the palate.' Anna Pooley, winemaker.

2024 Butcher's Hill Chardonnay - allocation
A single vineyard Chardonnay from the Belmont vineyard at Richmond, adjacent to the cellar door. This north facing site has elevation of 30-100 metres on dolerite and self-mulching black vertosols over sandstone. Hand-picked, Whole-bunch pressed to tank then racked to barrel. CHD yeast was used. Whole bunch pressed to tank, settled for 24 hours then racked to barrel for ferment, 40% new French Oak (Sirugue) for 11 months, 50% MLF. Clones P96, P76 and I10V1. Cellaring potential: 15+ years. 13.5 % alc/vol; 0 g/L RS; 3.2 pH; 7.8 g/L TA.

'Chardonnay sourced from the Pooley Butchers Hill vineyard in Richmond, Coal River Valley, 40% new French oak. Juicy white peach, nectarine and citrus fruits flecked with cinnamon, clotted cream, vanillin oak, meadow flowers, stone and soft spice. Again the composition and balance is spot on, the mineral focus sleek and beautifully framed and the length of flavour is impressive, with a vapour trail of pure stone, citrus, spice and crème fraîche. Such a graceful wine. Drink 2025-2038.’ 96 points, Dave Brookes, Halliday Wine Companion, October 2025.

'The nose is dominated by lime curd, crunchy stone fruits, cumquat, fennel fronds, lemon grass with hints of, cumin, coriander and roasted almond. The palate is an explosion of pink lady apple, nectarine, white peach, rounded out with notes of honey, freshly torched creme brulee finishing with kaffir lime, candied citrus peel, toasted almond driven by steely acidity.' Anna Pooley, Winemaker.

2024 Cooinda Vale Chardonnay - allocation
A single vineyard Chardonnay from the Campania vineyard established in 1985 planted to clones I10V1 and Penfolds. North-East facing site with sandy loams & sandy clay loam over impervious clay. 2024 Chardonnay was handpicked from our Cooinda Vale vineyard on March 18th and 23rd. The grapes were whole-bunch pressed and fermented in Marcel Cadet French oak barrels from Dargaud et Jaegle (20 % new, 60 % one year old) using indigenous yeast for a fortnight. The wine was aged for 12 months in those barrels on full solids to build texture, along with 70 % MLF to soften the acidity and add creaminess. Bottled March, 2025. 13.0 % alc/vol; 0 g/L RS; 3.2 pH; 7.8 g/L TA.

'Chardonnay sourced from the Cooinda Vale vineyard in Campania, Coal River Valley. Juicy white peach, nectarine and citrus fruits with hints of soft spice and clover blossom, crème fraîche, oatmeal, almond paste and crushed riverstone. Just a touch of lemon curd flows in on the palate, which shows a slinky texture and elegant line. The flavours stretch out long and true, with a stony savouriness on the exit. Drink 2025-2035.’ 95 points, Dave Brookes, Halliday Wine Companion, October 2025.

'This beautifully crafted Chardonnay has a lovely nose of ripe nectarine and a hint of toasty oak. On the palate, a creamy texture, a touch of minerality, and flavours of citrus and peach. The acidity is bright and gives it a long, clean finish. A beautifully structured wine that will age gracefully.’ Anna Pooley, Winemaker.

2024 Butcher's Hill Pinot Noir - allocation
A single vineyard Pinot Noir from the Belmont vineyard at Richmond, adjacent to the cellar door. This north facing site has elevation of 30-100 metres on dolerite and self-mulching black vertosols over sandstone. Fruit was handpicked. 25% Whole bunch was included in the ferment with the balance being destemmed. Fermentation was approximately 10 days on skins with a further 8 day post ferment maceration. The wine was matured for 10 months in French oak barriques of which 35% was new. Sirugue and Vicard barrels were used, medium toast and tight grain. Clone/s: ABEL, 114, 115, 777, MV6. Cellaring potential: 15+ years. 13.3 % alc/vol; 3.6 pH; 5.8 g/L TA.

'Pinot noir from the Butcher's Hill vineyard in Richmond, Coal River Valley. 25% whole bunch, 10 months' maturation in French oak, 35% new. Lifted red and dark cherry, cranberry and dark plum with hints of meadow flowers, cherry clafoutis, crushed rock, cocoa nibs, dried meats, gentle amaro herbs, dried citrus rind and earth. There's a long draw of flavour on the palate with a graceful mineral line, fine, powdered-rock tannins and a real sense of elegance as it slowly fades. Drink 2025-2040.’ 96 points, Dave Brookes, Halliday Wine Companion, October 2025.

'Dominant characters of Cocoa, ripe dark cherry, herbaceous notes of sage, oregano and lavender with underlying lifted earthy notes prickling with green peppercorn. A joyful and vibrant palate, lifted notes of cherry, citrus peel & all spice. Velvety tannins and firm acid line drive the finish, with hints of liquorice, cardamom, 90% dark chocolate, so much promise to be rewarded for those who can keep it in the cellar' Anna Pooley, Winemaker.

2022 review. Oh man what a wine. 35% whole bunch, 25% new French oak, 10 months maturation in barrel. The deep colour is a Tasmanian specialty. Then there's the intensity, the complexity, the length, the potpourri of spices, the sultry tannins and black cherry fruit. My top pinot of ‘22. 99 points, James Halliday’s Top 100 wines 2023, The Weekend Australian, November 2023

2024 Cooinda Vale Pinot Noir - allocation
A single vineyard Pinot Noir from the Campania vineyard established in 1985 planted to clones 115, Pommard, Abel, 2051. North-East facing site with sandy loams & sandy clay loam over impervious clay. Fruit was handpicked and 100 % destemmed then fermented on skins for three weeks in open fermenters. Daily pump-overs were performed to gently extract colour and flavour. Matured for 11 months in a mix of barriques (60 %) and puncheons (40 %) from coopers Cavin, Francois Freres, and Saint Martin (33 % new, 22 % one year old). Bottled 20 February 2025. 13.5 % alc/vol; 3.65 pH; 6.2 g/L TA.

'Sourced from the outstanding Cooinda Vale vineyard in Campania, Coal River Valley; 10% whole bunch, 10 months' maturation in French oak, 30% new. Bright ruby with aromas of dark cherry, wild strawberry and red plum cut with hints of brown spice, amaro herbs, rocky facets, undergrowth, roast game meats, vanillin oak and earth. Dark, richer fruits this year, methinks, with dark cherry and plum tones. Some fine, toothsome tannins provide support and there's a dark-fruited textural flow on the extended finish. Drink 2025-2040.’ 94 points, Dave Brookes, Halliday Wine Companion, October 2025.

‘This Pinot Noir offers an inviting bouquet of red cherries, raspberries, and earthy spice, with subtle oak notes. The palate is elegant and structured, with a silky texture and flavours of red fruit. Fine-grained tannins and balanced acidity lead to a long, graceful finish.' Anna Pooley, Winemaker.

2023 Cooinda Vale Chardonnay - SOLD OUT
A single vineyard Chardonnay from the Campania vineyard established in 1985 planted to clone/s: Penfolds, I10V1. North-East facing site with sandy loams & sandy clay loam over impervious clay. Fruit was handpicked and cooled to 5 degrees overnight. The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.Fruit was whole bunch pressed the following morning with hard pressings separated. Following day juice was inoculated with CHD yeast and transferred to barrel. Primary fermentation lasted for 20 days. The wine saw 50% MLF completed. The wine saw 40% new French oak barriques which are Marcel Cadet barrels from D&J. The wine was matured for 8 months in barrel. It then spent 6 weeks in tank prior to bottling. No fining but filtered. 311 dozen produced.
12.5 % alc/vol; 0 g/L RS; 3.25 pH; 7.8 g/L TA.

'A Cooinda Vale Chardonnay to go down in the history books, aromas of roasted almond, fresh butter, sea spray and jasmine. The palate leads in to the signature grapefruit pith and mandarin, brought together with creme brulee, macadamia, apricot, preserved lemon and a tight acid line.' Anna Pooley, Winemaker.
96 Points, Dave Brookes, Halliday Wine Companion, August 2024.

2023 Cooinda Vale Pinot Noir - SOLD OUT (2024 vintage due September 2025)
A single vineyard Pinot Noir from the Campania vineyard established in 1985 planted to clones 115, Pommard, Abel, 2051. North-East facing site with sandy loams & sandy clay loam over impervious clay. Fruit was handpicked except for Block 10. Most ferments were 100% destemmed fruit but a 100% whole bunch ferment was carried out on Abel clone. 15% of this was used in the final blend. Fermentation was carried out for 15-25 days with gentle extraction through modest pumper regime. Ferment was inoculated with XR Grand Rouge. The wine was matured for 11 months in French oak barriques of which 30% were new. Barrels used were CAVIN and St Martin. No fining but filtered. Yield 3.5 t/ha. 12.5 % alc/vol; 3.6 pH; 5.9 g/L TA.

‘Classic Cooinda Vale, elegant, poised and precise. Delightful aromas of cherry ripe and caraway precede soft raspberry jube and fennel on the palate, with orange citrus, grapefruit pith on the lingering finish.' Anna Pooley, Winemaker.
96 Points, Dave Brookes, Halliday Wine Companion, August 2024.

HERITAGE RANGE - Black label reserve wines

2024 Margaret Pooley Tribute Riesling - VERY LIMITED - NOT YET RELEASED - DUE LATE 2026 rated #24 in James Suckling top 100 wines of Australia 2025
‘Another excellent release that will hold its own in any benchmark riesling tasting. Mineral-edged aromas of struck match, lemon and lime zest, crushed stones, fresh grapefruit and white orchard fruit. The tightly wound palate has an electric mouthfeel with an underlying, persistent and growing power. Will benefit from some time in the bottle, albeit delicious now. Drink or hold.’ 98 Points, JS Wine Ratings, July 2025. #24 in TOP 100 Wines Australia, October 2025.

2023 Margaret Pooley Tribute Riesling - VERY LIMITED
From the oldest plantings at Cooinda Vale (clone GM198). The 2023 growing season started with budburst in September and continued with flowering in November. 2023 vintage experienced a lot of wind and rain during flowering which made for very challenging conditions. Between October and December there was 230mm of rainfall on each of our vineyards. This resulted in poor fruit set, and reduction in our overall yields. Late December saw the rain ease leading away from the La Nina weather pattern and towards the warmer El Nino period. With a milder summer and no extreme heat we saw a steady and slow development of flavour, acid, sugar and tannins, bringing some amazing quality wines. Fruit was hand picked and chilled overnight to 5 degrees. The fruit was then whole bunch pressed to tank. Juice was racked and fermentation proceeded in stainless steel. The juice was inoculated with TXL yeast. The wine was then matured on fine lees for 5 months in old French oak puncheons. Bottled 5th September.
12.5 % alc/vol; 2.0 g/L RS; 3.02 pH; 9.2 g/L TA.

‘Riesling sourced from the Cooinda Vale Vineyard near Campania, whole-bunch pressed and matured for five months on fine lees in old French oak puncheons. Light straw in the glass with aromas of green apple, lime and lemon fruits and hints of orange blossom, makrut lime, crushed stone, lemongrass, clotted cream and pressed wildflowers. Long, focused and sporting a tubular palate shape, with a tight, steely acid cadence and concentration, and excellent length of flavour, it gives the feeling that it will repay careful cellaring well. Drink 2023-2038.’
97 Points, Dave Brookes, Halliday Wine Companion, August 2024.

‘The finest parcels of Cooinda Vale Vineyard have been matured five months on fine lees in old French oak puncheons, subtly lifting texture without for a moment interrupting the purity and grace of sublime fruit – a grand tribute to both the distinction of place and to the intricate skill of the Pooleys. The result captures all the tension, endurance, concentration and character of a mild, low-yielding season; a wonderfully fine-boned and mineral riesling of tremendous potential and promise. 1.9 g/L residual sugar.’ 96 points, Tyson Stelzers Top 250 Australian Wines, October 2024

2022 Margaret Pooley Tribute Riesling - SOLD OUT rated #4 in James Suckling top 100 wines of Australia 2024
From the oldest plantings at Cooinda Vale (clone GM198). The fruit was hand-picked, then cooled overnight to 5 degrees. Whole bunch pressed the following day. Inoculated fermentation with TXL yeast in stainless steel. Matured for 5 months on fine lees in old French oak puncheons. The lead-up to 2022 vintage included one of the wettest winters on record, a cool drying spring into summer with high humidity. All these factors led to healthy canopies and bunch numbers. The cool conditions, especially around the time of flowering resulted in some poor fruit-set in earlier flowering varieties. This delivered a combination of small and large size berries to form reducing the overall yields and intake in those varieties. The vintage started a couple of days later than usual, but with the high humidity/ lowered diurnal range, our late ripening varieties were picked slightly earlier than usual. Overall, a quality vintage. Bottled 19th August 2022.
12.1 % alc/vol; 3.0 g/L RS; 3.02 pH; 9.6 g/L TA.

Flashy and striking aromas of flint, lemon peel, gun smoke, crushed river stones and nectarines. The palate is high tension with electric acidity carried by an underlying power, giving notes of grapefruit pith, mandarin rind and limes. Wonderfully complex and tightly wound. Drink or hold. Screw cap. 98 points, jamesuckling.com, October 2024

‘Riesling sourced from the Cooinda Vale vineyard in the Coal River Valley that sees five months on lees in old French oak puncheons. Pale in the glass with the merest flash of green. Concentrated and wonderfully delineated aromas of fresh lime and crunchy green apple with notes of lemongrass, lemon curd, makrut lime, orange blossom, dried honey, crushed stone and citrus rind. The focus and minerally clarity are something else as are the penetrating citrus flavours and vivid, stony cadence as it sets off across the palate. It's all about tension, resolution and grace. A good cellaring prospect if you have the patience. Drink 2023-2043.’ 97 Points, Dave Brookes, Halliday Wine Companion, August 2024.

2021 Margaret Pooley Tribute Riesling - SOLD OUT
A commanding wine from the get-go with intense aromas and a wine that immediately gives a concentrated impression. There’s entrancing fragrance with intense lemon, lime, nectarine, wet stone and pastry. The palate is so pure, long and unwavering and holds a long line of fresh flavor with a fierce and lively drive of acidity that runs deep and delivers pure citrus and white-fleshed stone-fruit flavors. So dry. Wrenchingly powerful. Drink or hold. Screw cap. 98 points, jamesuckling.com, December 2021

2020 Margaret Pooley Tribute Riesling - last bottles from cellar release
‘Hand-picked fruit from a Coal River Valley site planted 1998. Skin contact; fermented and matured 5 months on lees in stainless steel. A monumental Tasmanian riesling in which every detail has been intricately placed to fulfil its manifesto of grand character and profound endurance. A core of impeccable, spicy wild lemon is nuanced by stone-fruit exotics. Epic acidity, skin-contact phenolics, lees texture and RS unite in a crystalline display of glittering energy that promises decades in the cellar. Breathtaking line and length in the presence of profound fruit concentration confirm one of Tasmania's finest rieslings of the vintage. Margaret would be proud indeed. Drink by 2050.’ 97 points, Tyson Stelzer, Halliday Wine Companion, August 2021.

‘The nose is starting to evolve and show aromas of lemon confit, gun smoke, kerosine and mandarin pith. The palate is textural and rounded with focused acidity, giving notes of orange blossoms, chalk and jasmine. Tense with underlying power. Drink or hold. Screw cap.’ 96 points, jamesuckling.com, October 2024.

2019 Margaret Pooley Tribute Riesling - last bottles from cellar release
Developed notes of lemon confit, gun smoke, flint and kerosine. The palate is wonderfully textural with a striking acidity, giving notes of lime curd, orange peel and jasmine. Nicely balanced and complex. Drink or hold. Screw cap. 97 points, jamesuckling.com, October 2024

2023 Elizabeth Anne Chardonnay
Just 2 barrels produced for this second vintage of Chardonnay coming from the oldest Chardonnay vines on the original Cooinda Vale property planted by Margaret and Dennis Pooley. From Penfolds clone planted more than 30 years ago. The fruit was hand-picked then cooled overnight to 5 degrees. Whole bunch pressed to tank and settled overnight. Fermentation in Marcel Cadet French oak Barriques 1 new and 1 one year old. 11 months maturation in barrel. 50% malolactic fermentation. A robust and classic Chardonnay, aromas of fresh churned butter and macadamia follow through to the pallet, where Cooinda Vale acidity and elegance balance and lengthen the wine. An outstanding 2nd vintage for this impressive tribute. Bottled 15th March 2024. Yield 4.0 t/ha. 12.5 % alc/vol; 3.25 pH; 8.0 g/L TA.

'A new star has arisen in the firmament of Tasmanian Chardonnay, and I was privileged to be the first to taste it today. This is the essence of the legendary Cooinda Vale vineyard, delivering intensity with tremendous energy, embodying an aspiration to capture its purity without the distraction of new oak. A press cut of just 500L per tonne has produced just 40 dozen bottles. Its precision is breathtaking, its crystalline minerality emphatically pure, its persistence profound and its longevity enduring. I have long revered Cooinda Vale Chardonnay, and this is its ultimate expression yet, an instant addition to the ranks of Tasmania’s greatest Chardonnays.' 97 points. Drink 2024-2042. Tyson Stelzer.

‘Pooley's topflight chardonnay comes off the Cooinda Vale vineyard at Campania in the Coal River Valley. Pressed direct to barrel and matured for 11 months in two one-year-old French oak barriques. Pale straw with inviting aromas of pure white peach, citrus and nectarine fruits. There's some lovely aromatic detail here: oatmeal, soft spice, grilled cashews, white flowers, nougat, beautifully judged vanillin oak and some wisps of struck flint and riverstone. A mineral-rich seam of acidity lends form, tension and cadence to the pure fruits on the palate, coiling then releasing that pristine fruit. Finishes long and true with flickers of oatmeal and spice. Drink 2023-2035.’ 97 Points, Dave Brookes, Halliday Wine Companion, August 2024.

2023 Butcher's Hill Oronsay Pinot Noir - SOLD OUT
Just 3 outstanding barrels selected for this 70% whole bunch wine (MV6 clone) picked 27th March 2023. Fruit was handpicked at 12.5 baume, 30% of the fruit destemmed and 70% included as whole bunches. Fermentation was carried out in 2.5 tonne open fermenter. The ferment was inoculated with XR Grand Rouge yeast. The wine spent 3 weeks on skins before being pressed out. The wine was matured in Sirugue French oak barriques for 11 months, 50% of the oak was new. Bottled 3rd March 2024. Yield 5.0 t/ha.
13.0 % alc/vol; 3.62 pH; 5.8 g/L TA.

‘Hand harvested and selected MV6 clone from Butcher’s Hill, rich notes of deep cherry, dark strawberry, and subtle spices. The nose reveals a complex blend of dried fruits, herbs, and spices, which will evolve to include aromas of forest floor and cured game meats as it matures. The palate presents firm tannins at the back, harmonized by soft fruit flavours at the forefront.’ Anna Pooley, Winemaker.

2023 Cooinda Vale Oronsay Pinot Noir - SOLD OUT
Just 3 outstanding barrels selected for this 80 % whole bunch wine (ABEL clone) picked 13th April 2023. Fruit was handpicked at 12.2 Baume, with 20% of the fruit destemmed and 80% whole bunches included in the ferment. The wine was fermented with XR Grand Rouge yeast and spent two weeks on skins before being pressed to French oak barriques. The wine was matured for 11 months in Cavin and St Martin barriques, 50 % of the oak was new. Yield 4.5 t/ha.
12.5 % alc/vol; 3.63 pH; 5.8 g/L TA.

‘Crafted entirely from the Abel (gumboot) clone, hand harvested and sorted from block 9 at Cooinda Vale. The intense colour and the deep savoury notes that Abel is renowned for, highlighted by remarkable complexity. The elegance of Cooinda Vale, with its signature orange citrus aromas emerge beautifully due to gentle handling during winemaking.’ Anna Pooley, Winemaker.

2023 Jack Denis Pooley Pinot Noir
Just 4 barrels made from some of the oldest vines (115 + Abel + Pommard clone) at Cooinda Vale from small yield of 5.5 tonnes/ha picked at 12.5 baume early April. Fruit was hand picked, 100 % destemmed before wild fermentation on skins for 14 days then a 8 day post ferment maceration. Matured for 14 months in 50 % new French oak barriques (Cavin and St Martin).
13.0 % alc/vol; 3.6 pH; 5.9 g/L TA.

The 2023 growing season started with budburst in September and continued with flowering in November. 2023 vintage experienced a lot of wind and rain during flowering which made for very challenging conditions. Between October and December there was 230mm of rainfall on each of our vineyards. This resulted in poor fruit set, and reduction in our overall yields. Late December saw the rain ease leading away from the La Nina weather pattern and towards the warmer El Nino period. With a milder summer and no extreme heat we saw a steady and slow development of flavour, acid, sugar and tannins, bringing some amazing quality wines.

‘Bountiful aromas of white pepper, bramble and violets. The white pepper persists on the pallet, while firm tannins and clean acidity bring balance and complexity. Lingering on the pallet and promising continued development over the next 2 to 3 decades.’ Anna Pooley, Winemaker.

‘Pooley's top-flight pinot noir sourced from the Cooinda Vale vineyard near Campania in the Coal River Valley; 5% whole cluster, matured for 11 months in 50% new French oak barriques. Beautiful aromas of dark plum and black cherry fruits daubed with hints of game meats, medina spice, raspberry pip, forest floor, dried porcini, wildflowers, dried citrus rind and sweet earth. Supple and elegant with a pure fruit flow, notes of charcuterie, chalky tannins and a wicked saline slip of acidity as the wine slowly trails off. March 2025’
97 Points, Dave Brookes, Halliday Wine Companion, March 2025.

2023 Cooinda Vale J.R.D. Syrah
The Tahbilk clone fruit was hand-picked on 5th May 2022 at 13 baume. 100 % destemmed, 12 days on skins inoculated with XR yeast, matured for 10 months in 50 % new French Oak Barriques (Vallaurine).
13.5 % alc/vol; 3.6 pH; 6.2 g/L TA.

‘Bountiful aromas of violets and vanilla with a dusting of white pepper. Following through to candied blueberries, allspice and orange on the palate. Finishing with a perfect crushed velvet texture.’ Anna Pooley, Winemaker.

‘I've waxed lyrical in the past about how Tasmanian syrah has been a revelation to me, with fine structures and a briny energy that is instantly appealing. The Pooley J.R.D. is a good 'un. It hails from the Cooinda Vale vineyard in Campania, Coal River Valley. The fruit is picture perfect – Doris plum, blueberry and boysenberry with hints of pepper, citrus blossom, five-spice, vanilla, char siu, dried citrus rind, earth and tobacco. The things I love here are those floral top notes and the wine's sense of composure on the palate. So harmonious and graceful. Yeah.’ 95 Points, Dave Brookes, Halliday Wine Companion, June 2025.