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

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 5c 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 this wine carries 13.0% alc, pH 3.15 with residual sugar of 3 g/l balanced by refreshing acidity of 7.92 g/l TA.

’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 Gewurztraminer
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 contacted before pressing to tank for fermentation in stainless steel. Inoculated with TXL yeast, and matured on lees for 3 months prior to bottling. Alcohol: 13.5% PH: 3.28 TA: 6.6 RS 0.5 g/L Yield: 6.0 T/Ha.

‘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.

2023 Pooley Pinot Grigio - last cases
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.

2024 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. Due to an unusually warm winter, 2024 growing season started 3 weeks earlier than expected. This lead 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 V23, these optimal conditions lead to beautiful, high quality grapes. Combination of hand and machine picked fruit. Fruit was pressed to tank. Juice was then racked to barrel and a 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 our concrete sphere. In total the wine was matured in 15% new oak from cooperages Marcel Cadet and Sirugue. 100% Malolactic conversion. 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: 13.0%, TA: 6.8g/L, PH: 3.35, Clone/s: I10V1, P56, P76, Yield: 6.0 T/Ha, Baume: 12.3, Harvest Date: March 22nd + 23rd, Bottle Date: October 31st, 2024. Just 718 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 Pinot Noir - SOLD OUT
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.

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. Made from clones 1127, PT23 and R6WV28 and finishes with A pH of 3.6 and TA 6.04 g/L and 14.0% alc..

‘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.

‘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 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.

‘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 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. 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 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. Red Star For Value.

2023 Butcher’s Hill Cane Cut Riesling 375ml (sweet wine)
The third 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 on 15th May 2023. 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). 5 months maturation on fine lees in stainless steel prior to bottling.. Finished at 8.6% alc with 133 g/l residual and 10.3 TA with PH of 3.05 just 247 dozen 375ml bottles produced.

‘A concentrated and unctuous sweet, cane-cut riesling from the low-yielding 2023 vintage. Mid-straw with notes of dried stone fruits, citrus blossom, manuka honey, distant mineral salts and grilled mango with a sprinkle of brown sugar, lemon tart and crème Catalan. The fine acidity does a stellar job of tempering the wines sweetness (133 g/L), bringing harmony and clean, unobstructed flavours to the table and finishing with great length of flavour and balance. Drink 2023-2033.’ 94 points, Dave Brookes, Halliday Wine Companion, August 2024.

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.

2023 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. CHD yeast was used. Matured for 10 months in 35% new French oak barriques (Sirugue, 36 month seasoned, Medium Toast, Fine Grain) with minimal lees stirring. 35% malolactic fermentation. Clone/s: P96, P76 and I10V1. 12.8% TA 7.9 PH 3.2. Optimal Drinking: 2024 - 2033+

'Bright aromas of kaffir lime, citrus blossom and fennel lead into a generous palate full of character. Stone fruits of apricot and white peach blend into mandarin and beeswax with a soft note of macadamia. Finishing long with a silky texture and strong line of acid.' Anna Pooley, Winemaker.

2023 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. Fruit was handpicked. 20% Whole bunch was included in the ferment with the balance being destemmed. The ferment was inoculated with XR yeast. Fermentation was approximately 20 days on skins. The wine was matured for just under 11 months in French oak barriques of which 35% was new. The cooperage used was Sirugue (fine grain, 36 month seasoning, medium toast). Clone/s: ABEL, 114, 115, 777, MV6. Alc 13.0%, PH 3.62, TA 5.9 g/l. Optimal Drinking: 2024 - 2033+

'Perfumed notes of spiced cherry, cocoa and violets on the nose before developing into cranberries, pepperberry and currants on the palate. Underscored by impressions of truffle, spice and chocolate. Soft tannins make for a smooth finish, with firm acidity creating an everlasting length.' 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

2023 Cooinda Vale Chardonnay - SOLD OUT (2024 vintage due September 2025)
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. 12.5% TA 7.8, PH 3.25. 311 dozen produced.

'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 clone/s: 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.. Alc 12.5%, PH 3.60, TA 5.9 g/l, yield 3.5t/ha.

‘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

2023 Margaret Pooley Tribute Riesling - VERY LIMITED - NOT YET RELEASED
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. 1.9g/L residual sugar. 96 points, Tyson Stelzers Top 250 Australian Wines, October 2024

2022 Margaret Pooley Tribute Riesling - VERY LIMITED 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 at 12.1% alc with 3.0 g/l RS and 9.6 TA with PH of 3.023

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
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

2022 Elizabeth Anne Chardonnay - SOLD OUT
'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
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. Alc 13.0%, PH 3.62, TA 5.8 g/l, yield 5.0 t/ha.

‘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
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. Alc 12.5%, PH 3.63, TA 5.8 g/l, yield 4.5 t/ha.

‘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.

2022 Jack Denis Pooley Pinot Noir
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.’ Anna Pooley, Winemaker.

‘Sourced from the Cooinda Vale Vineyard near Campania in the Coal River Valley; 20% whole bunch, matured for 11 months in 50% new French oak barriques. A step up in fruit intensity but still with the characteristic grace that is the leitmotif of the Pooley wines. Darker fruits – cherry, plum, forest berries cut with violets, vanilla, mushroom broth, dried tobacco, allspice and forest floor. Less gamey than other wines in the Pooley quiver but so long and harmonious, tannins compact and powdery and a sapid, umami angle to the fine acidity. Drink 2023-2038.’
97 Points, Dave Brookes, Halliday Wine Companion, April 2024.

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.

‘Syrah from the Cooinda Vale Vineyard in the Coal River Valley; 100% destemmed, matured for 14 months in 25% new French oak barriques. Juicy blueberry, boysenberry, plum and mulberry fruit tones with hints of pepper, violets, Chinese five-spice, vanilla, plum conserve, dried orange rind, earth, tobacco and cocoa powder. Fruit-pure, with milk chocolate and blueberry-pie vibes on the palate, creamy in its flow, with fine, powdery tannins and superb fruit and freshness as it trails off. Drink 2023-2035.’ 95 Points, Dave Brookes, Halliday Wine Companion, August 2024.

Perfumed and elegant aromas of mulberries, Damson plums, blueberry bush and cocoa beans. The palate is medium-bodied with focused acidity and seamless tannins, giving notes of violets, dark cherries, dried herbs and violets. A very well-balanced and softly extracted cool-climate syrah. Delicious. Drink or hold. Screw cap. 94 points, jamesuckling.com, Oct 2024