Winner 2023 Halliday Wine Companion Winery of the Year
“Tucked into a bend of the meandering Coal River, there is a deep spirit about the quaint Cooinda Vale vineyard, still the source of Pooley’s finest wines. To winemaker Anna Pooley, sense of place is everything, “for this is where the heart and soul of wine exists.” It is the eloquent articulation of the native Tasmanian spirit of the rugged and beautiful landscapes of their Cooinda Vale and Butcher’s Hill vineyards that has elevated Pooley Wines to the pinnacle of Australian pinot noir, chardonnay and riesling…”
Tyson Stelzer, Halliday Wine Companion
About
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, and then a further second vineyard in the Coal River Valley at Richmond. Margaret Pooley remained the chief executive of Cooinda Vale Vineyard until well into her nineties. She was a hardy Scot and could be found tending vines during the coldest Tasmanian winters.
In 2003, John Pooley, son of Denis and Margaret, and his wife Libby bought Belmont, a heritage-listed Georgian home on the outskirts of Richmond. They have been lovingly renovating this second Pooley Wines Coal River Valley property, and have planted vines on nearby Butchers Hill. In 2007 the first vintage of Pinot was produced. The cellar door is housed in old sandstone stables on the Belmont property.
All the vines are tended by Matt Pooley and wines made by his sibling Anna Pooley and husband Justin Bubb.
2024 Growing Season
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. 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.
2024 Riesling
Varietal/s: Riesling
GI: Tasmania, Coal River Valley
Yield: 6-8 T/Ha
Clone/s: D2V3, GM118, G119
Harvest Date: 28th March to 15th April
Alcohol: 13.00%
PH: 3.15
TA: 7.92 g/L
RS: 3 g/L
Bottle Date: 25th June 2024
Production: 21,971 bottles
Vinification
A blend of Cooinda Vale, Butcher’s Hill and select parcels from the Coal River Valley. Fruit was handpicked and cooled overnight to 5 degrees. fruit was then whole bunch pressed to tank. fermented in stainless steel and juice inoculated with TXL strain yeast. brief maturation on fine less prior to bottling.
Tasting Notes
The palate opens with candied orange zest and mandarin, 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.
Cellaring Potential
8 + years (from vintage
2024 Pinot Grigio
Varietal/s: Pinot Grigio
GI: Tasmania, Coal River Valley
Harvest Date: 14th to 29th March
Alcohol: 13.5%
PH: 3.29
TA: 6.92 g/L
RS: 0.8 g/L
Bottle Date: 30th July 2024
Production: 13,866 bottles
Vinification
Pinot Grigio from our Butcher’s Hill and Cooinda Vale vineyard plus local growers, all from the Coal River Valley. Fruit was handpicked and cooled overnight to 5 degrees. Fruit was then whole bunch pressed to tank. After a cold settle overnight the juice was coarsely racked allowing some solids in the ferment. The juice was inoculated using TXL yeast. The wine was matured on fine lees for 4 months prior to bottling.
Tasting Notes
A soft blush from skin contact during fermentation. Delicate aromas of red apple are followed by jasmine, pear and sour candy. The dry palate is lean with a subtle bitter almond and delightful lemon drop tartness. Serve very chilled and the orchard fruits will sing.
Cellaring Potential
Drink fresh, 5 years (from vintage)
2024 Chardonnay
Varietal/s: Chardonnay
GI: Tasmania, Coal River Valley
Yield: 6 T/Ha
Clone/s: I10V1, Penfolds 56 & 96
Harvest Date: March 22nd & 23rd
Alcohol: 13.0%
PH: 3.35
TA: 6.8 g/L
RS: 0 g/L
Bottle Date: October 31st 2024
Production: 8,616 bottles
Vinification
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.
Tasting Notes
Fermented in French oak as well as a concrete sphere, the resulting wine is a delightful blend of abundant orchard fruits and crisp acidity, creating an elegant harmony between unwooded and traditional barrel-aged Chardonnay. The wine boasts a refined body and a gentle creaminess that gracefully concludes the palate.
Cellaring Potential
8 + years (from vintage)
2024 Pinot Noir
Varietal/s: Pinot Noir
GI: Tasmania, Coal River Valley
Yield: 4-7 T/Ha
Clone/s: Pommard, ABEL, 2051, 115 and 114
Harvest Date: 8th March to 5th April
Alcohol: 13.5%
PH: 3.61
TA: 6.0 g/L
RS: 0 g/L
Bottle Date: 2nd December 2024
Production: 38,184
Vinification
Pinot Noir from Cooinda Vale Vineyard, and select growers in the Coal River and Tamar Valleys. Fruit was both machine and handpicked. No whole bunch. All destemmed fruit. Fruit was fermented on skins for up to two weeks. Nice ripe fruit meant extraction was good. Yeast used was Grand Rouge. Wine was matured for 8 months in a mix of French oak barriques and puncheons from Francois Freres and Cavin.
Tasting Notes
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.
Cellaring Potential
8 + years (from vintage)
(Image: Pooley Vineyard - Pooley Wines / www.pooleywines.com.au)