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 Cooinda Vale Chardonnay
Varietals: 100% Chardonnay
Yields: 4.0 T/ha
ABV: 13%
PH: 3.2
TA: 7.8 g/L
RS: 0 g/L
Vineyard Information
Vineyard: Cooinda Vale
Location: Campania, Tasmania
Geographic Indicator: Coal River Valley
Climate: Cool-climate
Established: 1985
Elevation: 80m-100m
Soil Type: Sandy loams & sandy clay loam over impervious clay
Aspect: Sheltered North-East Facing
Size: 18ha under vine
Quick Details
Harvest Date: 18th March, 23 March
Bottling Date: 5th March 2025
Production: 3,568
Yeast: Indigenous
Fermentation: 14 days, Full Solids, 70% MLF
Maturation Time: 11 Months
Maturation Vessel: French Oak Barriques, 20% New, 60% One Year Old
Coopers: Marcel Cadet
Vintage Details
The 2024 growing season in the Coal River Valley began three weeks early due to an unusually warm winter, requiring swift action from the vineyard team. Consistently warmer temperatures and reduced, steady rainfall created optimal growing conditions, a positive contrast to previous years, fostering excellent vine development and robust flavour profiles. Minimal pests and diseases were observed, resulting in exceptionally pristine and healthy fruit.
Harvest began at Butcher’s Hill in early March with House Block Pinot Noirs and concluded with the Cordon Cut Riesling, all under superb conditions. This favourable climate and diligent vineyard management yielded high-quality grapes with excellent concentration, vibrant acidity, and balanced ripeness. We anticipate remarkable wines that truly showcase the unique Coal River Valley terroir.
Winemaking Process
2024 Chardonnay was handpicked from our Cooinda Vale vineyard on March 18th and 23rd. The grapes were whole-bunch pressed and fermented in French oak barrels using indigenous yeast for a fortnight. The wine was aged for 12 months in those barrels on full solids, which has given it a lovely texture. We also allowed 70% of the wine to go through malolactic fermentation to soften the acidity and add creaminess. The wine was bottled on the 5th of March, 2025.
Tasting Notes
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.
Cellaring Potential
Enjoy now, or cellar with confidence for 10-15 years
Halliday Wine Companion review by Dave Brookes
Published 24 October 2025
'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.'
95 Points
2024 Cooinda Vale Pinot Noir
Varietals: 100% Pinot Noir
ABV: 13.5%
PH: 3.65
TA: 6.2 g/L
RS: 0 g/L
Vineyard Information
Vineyard: Cooinda Vale
Location: Campania, Tasmania
Geographic Indicator: Coal River Valley
Climate: Cool-climate
Established: 1985
Elevation: 80m-100m
Soil Type: Sandy loams & sandy clay loam over impervious clay
Aspect: Sheltered North-East Facing
Size: 18ha under vine
Quick Details
Harvest Date: 17th March, 4 April
Bottling Date: 20th Feb 2025
Production: 8,448
Yeast: Cultivated Yeast, Vegan friendly, sustainably grown
Fermentation: 3 Weeks on skins, Daily pumpover
Maturation Time: 11 Months
Maturation Vessel: French Oak, 60% Barrique 40% Puncheon, 33% New, 22% One Year Old
Coopers: Saint Martin, Cavin, Francois Freres
Vintage Details
The 2024 growing season in the Coal River Valley began three weeks early due to an unusually warm winter, requiring swift action from the vineyard team. Consistently warmer temperatures and reduced, steady rainfall created optimal growing conditions, a positive contrast to previous years, fostering excellent vine development and robust flavour profiles. Minimal pests and diseases were observed, resulting in exceptionally pristine and healthy fruit.
Harvest began at Butcher’s Hill in early March with House Block Pinot Noirs and concluded with the Cordon Cut Riesling, all under superb conditions. This favourable climate and diligent vineyard management yielded high-quality grapes with excellent concentration, vibrant acidity, and balanced ripeness. We anticipate remarkable wines that truly showcase the unique Coal River Valley terroir.
Winemaking Process
This 2024 Pinot Noir was crafted from hand-picked grapes from the Cooinda Vale vineyard. The fruit was 100% destemmed and fermented on skins for three weeks in open fermenters. Daily pump-overs were performed to gently extract colour and flavour. The wine was then aged for 11 months in a mix of new and older oak barrels from esteemed coopers like Cavin, Francois Freres, and Saint Martin. It was bottled on February 20, 2025.
Tasting Notes
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.
Cellaring Potential
Enjoy now, or cellar with confidence for 10-15 years.
Halliday Wine Companion review by Dave Brookes
Published 24 October 2025
'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.'
94 Points
Pooley Butcher’s Hill single vineyard release
Butcher's Hill, Richmond
Year of first establishment: 2003
Soil: Black cracking clay and sandy loams with sandstone composite gravel from sandstone over heavy clay.
Aspect: North Facing Slope
Elevation: 30m-100m
Area Planted: 6 hectares
Varietals: Chardonnay, Pinot Noir, Riesling and Pinot Grigio
Butchers Hill Vineyard is a prominent feature of the Richmond landscape as it protrudes from its borders. This site’s steep north-facing slope means that it receives some very long sunlight hours, protection from cold southern winds, and increased soil drainage. The iron oxide deposits in our soils allows for heat and water to be held longer as they are darker and more clay based. These soil attributes also interact with the production of flavonoids in the fruit which typically produces complex robust wines.
2024 Butcher's Hill Chardonnay
Varietal/s: Chardonnay
GI: Tasmania, Coal River Valley
Yield: 3 T/Ha
Clone/s: P96, P76 and I10V1
Harvest Date: 22nd February
Alcohol: 13.5%
PH: 3.20
TA: 7.8 g/L
RS: 0 g/L
Bottle Date: 10th March 2025
Production: 2,700 Bottles
Vineyard
Location: Richmond, Tasmania
Appellation: Coal River Valley
Established: 2003
Elevation: 30m-100m
Soil Type: Dolerite & self-mulching black vertosols over sandstone
Aspect: North Facing
Size: 6ha under vine
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.
Vinification
The whole bunches were pressed directly to tank, settled for 24 hours, then racked to barrel for fermentation. Aged for 11 months in 40% new French oak (Sirugue cooperage), with 50% undergoing malolactic conversion.
Tasting Notes
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.
Cellaring Potential
15 + years (from vintage)
2024 Butcher's Hill Pinot Noir
Varietal/s: Pinot Noir
GI: Tasmania, Coal River Valley
Yield: 6 T/Ha
Clone/s: MV6, 115, 114 and 777
Harvest Date: 16 Feb - 28 Feb
Alcohol: 13.3%
PH: 3.60
TA: 5.80 g/L
RS: 0 g/L
Bottle Date: 11th February 2025
Production: 7,700 Bottles
Vineyard
Location: Richmond, Tasmania
Appellation: Coal River Valley
Established: 2003
Elevation: 30m-100m
Soil Type: Dolerite & self-mulching black vertosols over sandstone
Aspect: North Facing
Size: 6ha under vine
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.
Vinification
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.
Tasting Notes
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.
Cellaring Potential
15 + years (from vintage)
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)
Winefront Review by Gary Walsh
Posted on 19 April 2025
'Fruit sourced from Butcher’s Hill, Cooinda Vale and select vineyards from the Tamar and Coal River Valleys.
Earth, spice, blackberry and raspberry, ironstone. It’s medium-bodied, some dried herb and savoury things, a dusting of black pepper, a grainy graphite chew to tannin, a little zip and tang to acidity, though it’s settled and balanced. Some dried cherry, earthy and ‘mineral’ to close on a finish of excellent length. It’s a wine of presence and character. It’s either 93 or 94 points, though I’m leaning toward the latter.'
94 Points
(Image: Pooley Vineyard - Pooley Wines / www.pooleywines.com.au)