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.

WINE NOTES AND REVIEWS

ESTATE RANGE

2023 Pooley Riesling
The 2023 Pooley Riesling comes prmarily 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. Whole bunch pressed and aged for 4 months on fine lees before bottling. An ideal vintage for Tasmania and for the Coal River region this wine carries 12.8% alc, pH 3.05 with residual sugar of 3 g/l balanced by very refreshing high acidity of 9.3 g/l TA.
A bright and crunchy cool-climate riesling with notes of citrus peel, nectarine, and granny smith apple on the nose. Lemon curd, gooseberry and pink grapefruit follow on the palate. A slight note of talc, with a nervy acid profile and a textured, lingering finish. Anna Pooley (winemaker).

2023 Pooley Chardonnay
Fruit was sourced from a well established vineyard nearby on Middle Tea Tree Rd right in the centre of the Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Settled at ambient then racked to barrel for wild fermentation. Matured in a mixture of barriques and puncheons for 7 months on lees with minimal stirring. No new oak
but predominantly 1 and 2nd year fills. 100% Malolactic fermentation. Alcohol: 13.3%, TA: 6.3g/L, PH: 3.15, Clone/s: P56, P76, Yield: 5.0 T/Ha, Baume: 12.3, Harvest Date: March 23rd, Bottle Date: November 8th, 2023. Just 775 dozen produced.
Summer fruits on the nose with white peach, rockmelon, and pear followed by a palate of candy apple, nectarine and toasted biscuit. Plenty of generosity and depth of character with a lean acid profile and seamlessly integrated oak. Anna Pooley, winemaker.

2023 Pooley Gewurztraminer
Fruit was sourced from 20-year-old vines on the East Coast of Tasmania. Fruit was de-stemmed then skin soaked overnight at 5 degrees with no SO2. Fruit was then pressed to tank and cold settled. Fermentation took place in stainless steel tanks with high solids content at cool temperatures. Post fermentation the wine remained on fine lees for 3 months prior to bottling. Alcohol: 13.8% PH: 3.19 TA: 6.6 Clone/s: 1078 Baume: 13.5 Yield: 7.5 T/Ha
'Classic notes of rose petal, pot pourri and spice. The palate is full and fleshy with notes of Turkish delight, quince and rose water. The finish is dry with positive phenolics giving great tension and drive.' Anna Pooley, winemaker.

2023 Pooley Pinot Grigio
Comes mostly from the family vineyards in Richmond and Campania, Coal River Valley. The fruit was chilled to 5 degrees then whole-bunch pressed to tank. Cold settled and racked to tank for ferment. 3 months on fine lees with a total ferment time of 14 days. Alcohol: 13.3 PH: 3.1 TA: 9.0 T/Ha Bottle Date: 2th August 2023. Residual Sugar: 0 g/L.
“A vibrant aroma of citrus blossom, candy apple and yuzu on the nose. Bright characters of white peach and apricot follow on the palate with subtle notes of green apple and beeswax. Strong acid and persistent length finish this lovely wine.” Anna Pooley, winemaker.

2023 Pooley Pinot Noir - VERY limited
A blend of Cooinda Vale and Butcher’s Hill with the addition of some smaller parcels of selected growers within the Coal River Valley. 10% whole bunch inclusion, 14-20 days on skins with minimal pump-overs. Inoculated ferment with XR yeast. Matured in a mixture of French Oak Barriques and Puncheons (10% new) for 9 months. Made from clones 114, 115, 777, MV6, ABEL and finishes with 13.0% alc..
’Bright notes of fresh raspberry, cherries and black pepper on the nose with an underlying layer of mineral and cacao. On the palate, it's persistent with generous red fruits, cedar, subtle game, and a dusting of aniseed. It's delicately balanced with fine tannin and brilliant acidity.’ 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.
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.

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 at 12.9% alc with 3.19 g/l RS and 9.88 TA with PH of 3.19.
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.

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 at 12.03% alc with 5.36 g/l residual and 9.0 TA with PH of 3.05 just 324 dozen produced.

‘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.

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, jamessuckling.com, 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 at 13.2% alc with 2.0 g/l residual and 8.04 TA with PH of 3.10 just 321 dozen produced.

'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.

Sourced from rich loamy clay over a smattering of limestone, set in relief amidst sandstone dominance. Old oak handling with substantial lees time to build amplitude in the mouth. Lemon verbena, jasmine, River salt and a hint of ginger spice. Racy, crystalline, very taut and pure. A little waxy at the finish, with hints of browning orchard fruits. Drink or hold. Screw cap.
93 points, Ned Goodwin, jamessuckling.com, September 2023.

2022 Margaret Pooley Tribute Riesling - SOLD OUT
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 at 12.1% alc with 3.0 g/l RS and 9.6 TA with PH of 3.02.

A resplendent aroma of orange blossom, mandarin and honeysuckle. Superb tension and balance with notes of lime, cumquat, orange peel and beeswax follow on the palate. Persistent acidity through to the end. Anna Pooley, winemaker.

2022 Butcher’s Hill Cane Cut Riesling 375ml (sweet wine)
The second sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. The fruit was handpicked in the early hours of the morning. Whole bunch pressed with juice then returned over skins and soaked for 24 hours. This process was repeated again for a total of three pressing cycles and skin soak to extract more sugar. An inoculated ferment (TXL strain). 6 months maturation on fine lees in stainless steel prior to bottling.. Finished at 9.0% alc with 143 g/l residual and 9.2 TA with PH of 3.10 just 368 dozen 375ml bottles produced.

‘An unctuous and finely poised sweet, cane-cut riesling from the Coal River Valley. Light straw with notes of candied lime, poached pear, apricot nectar, dried honey, lemon curd, citrus blossom, light marmalade and stone. It weighs in at 143g/L of RS, but that wicked acidity tempers the wine and it shows no cloying, racing clean as a whistle across the palate leaving a wake of candied citrus fruits, blossom and sweetened lime juice. Drink 2023-2033.’ 94 points, Dave Brookes, Halliday Wine Companion, August 2023.

2021 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 over the space of 10 days 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. Finished at 13.0% alc with 2.0 g/l residual and 8.3 TA with PH of 3.05 just 275 dozen produced.

‘Hand-picked fruit, whole bunch pressed; fermented and matured 5 months on fine lees in 5 yo French oak puncheons; 2g/L RS. A cool summer and a sunny autumn with cool nights are an exciting recipe for riesling. Crystalline purity of radiant, mineral acidity drives a core of pure lemon, lime and Granny Smith apple. I love the way old oak puncheons (rather than sugar) have been masterfully deployed to tone structure and build the finish. Line and length are unrelenting, promising a huge future. Drink 2022-2036.’ 95 points, Tyson Stelzer, Halliday Wine Companion, June 2022.

2022 Butcher's Hill Chardonnay - SOLD OUT
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. Barrel fermented (wild) for 20 days. 8 months maturation in 25% new French oak barriques (Sirugue, 36 month seasoned, Medium Toast, Fine Grain) with minimal lees stirring. 20% malolactic fermentation. Clone/s: P56, P76 and I10V1. 13.0% TA 8.62 PH 3.16. 277 dozen produced.
'An elegant and refined style of chardonnay that represents the best of its coolclimate character. Aromas of apricot and white nectar with subtle hints of flint and orchard fruits. Lifted lime on the palate joined by chalk minerality and delicate notes of buttered popcorn.' Anna Pooley, winemaker.

2022 Cooinda Vale Chardonnay - SOLD OUT
A single vineyard Chardonnay from the Campania vineyard established in 1985. Hand picked, whole bunched pressed to tank. Cold settled for 1 day then racked to barrel. 100% wild yeast barrel ferment for 20 days. Nine months maturation in 40% new oak barrels (80% Marcel Cadet + 20% St Martin barrels) with minimal lees stirring. Malolactic 40% complete. 13.2% TA 6.8, PH 3.28. 319 dozen produced.
'Subtle aromas of cardamom and pepperberry spice. Lemon/Lime zest and apple blossom. Palate is fine and restrained. Mineral chalkiness texture, mandarin, flint, lemon curd and pink grapefruit. Lacey acid. Bold but understated.' Anna Pooley, winemaker.

2022 Butcher's Hill Pinot Noir - SOLD OUT
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. Hand-picked, 35% whole bunch with 65% destemmed. 10 day fermentation using XR yeast strain followed by 7 day post ferment maceration. Matured in 25% new French oak barriques (Sirugue - fine grain, 36 month seasoning, medium toast) for 11 months. Clone/s: 114, 115, 777, MV6. Alc 13.7%, PH 3.62, TA 6.44 g/l. 375 dozen produced.
'This wine displays perfumed notes of spiced black cherry, dark fruits and tobacco leaf. Followed by a lovely balance of umami and red fruits underscored by impressions of pepper, macerated cherries, and cured meat. Finely boned tannin makes for a silky-smooth finish, along with a bright line of acidity.' Anna Pooley, winemaker.

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 tenons and black cherry fruit. My top pinot of ‘22. 99 points, James Halliday’s Top 100 wines 2023, The Weekend Australian, November 2023

2022 Cooinda Vale Pinot Noir - SOLD OUT
A single vineyard Pinot Noir from the Campania vineyard established in 1985. The fruit was hand-harvested then destemmed with the inclusion of 15% whole clusters. Fermentation was for 14 days with a further 10 days of ‘infusion’ (post ferment soak with vessel sealed). The wine was matured for 11 months in French oak barriques (225 litres) of which 30% was new. Alc 13.2%, PH 3.57, TA 5.4 g/l, yield.
'A vibrant array of fragrance, both sweet and spiced. Delicate notes of earth, dark cherry and dried herbs on the nose with raspberry liquorice, rosemary and wild strawberries on the palate. True to Cooinda Vale form, this wine exhibits seamlessly integrated tannin and lovely tension.' Anna Pooley, winemaker.

HERITAGE RANGE - Black label reserve wines

2022 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 14 months in 25% new French Oak Barriques (Vallaurine).
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.

2022 Butcher's Hill Oronsay Pinot Noir - SOLD OUT
Just 2 outstanding barrels selected for this 80% whole bunch wine (MV6 clone) picked 22nd March 2022. The fruit was hand-picked and 80% whole bunch fermented. The 20% destemmed portion was placed on the bottom of the fermenter. Minimal pump overs. 18 days on skins in total. XR yeast used. Matured in 50% new oak using Sirugue barrels for 11 months. Bottled 1st April 2023. Alc 13.0%, PH 3.55, TA 6.05 g/l, yield 4.0 t/ha.
Fragrant aromas of cranberries and vanilla with a dusting of allspice on the nose. Sour cherries, allspice and forest floor continues through on the palate. Finishes with well-integrated tannins and layered complexity. Anna Pooley, winemaker.

2022 Cooinda Vale Oronsay Pinot Noir - SOLD OUT
The fruit was hand-picked (Pommard + Abel clones) picked 13th April 2022, 85% whole bunch fermented with the 15% destemmed portion placed on the bottom of the fermenter. Minimal pump overs with 14 days on skins. XR yeast used. Matured in 50% new French oak barriques from St Martin and Cavin for 11 months. Alc 13.0%, PH 3.65, TA 6.01 g/l, yield 4.5 t/ha.
An attractive aroma of kirsch, raspberry and sultanas with underlying notes of pepper. The palate is refined with dark cherry, earth and allspice. Fine tannins and bright acidity finish this wine with terrific length. Anna Pooley, winemaker.

2022 Jack Denis Pooley Pinot Noir - SOLD OUT
Just 4 barrels made from some of the oldest vines (114 + 115 + Pommard clone) at Cooinda Vale from small yield of 6 tonnes/ha picked at 12.5 baume early April. Fruit was hand picked, 80% destemmed and 20% whole bunch. Wild fermentation on skins for 12 days then a 10 day post ferment maceration. Matured for 11 months in 50% new French oak barriques (Cavin and St Martin).
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.
Brooding notes of cedar, violets, cherry and warming spice on the nose. Blackberries, wild mushroom and black cherries delight the palate with underlying notes of earth and savoury tobacco. There’s a measured restraint to this wine with a crushed velvet texture and pitch-perfect acidity.