About
"Welcome! We are Justin Bubb and Anna Pooley and we have each been making wine across the globe for over 20 years. After living and working in Tasmania making wine for a number of premium vineyards throughout the state the time has come for us to release our own wines alongside working with our existing clients. A side hustle as such.
The use of concrete vessels is no experiment either- it’s a style of vessel that has been traditionally used for centuries in the Old World. We have chosen each shape specifically to enhance the texture of the varietal within them and these beautiful, hand crafted vessels will last lifetimes.
It’s an opportunity to collaborate with some exceptional vineyards and people across the state and produce wines that connect with our philosophy of making wine from the ground up. All of our decisions are focused on how we can do things better in order to minimise our impact on the environment. Sustainability threads through and underpins our approach to everything we do.
Our wines are raw, expressive and speak of place." - Justin Bubb and Anna Pooley
Latest Release
2024 Riesling
100 % Coal River Riesling coming from the Winen Vineyard on White Kangaroo Rd (near the home vineyard for B+P) and from the limestone-based Mapleton Vineyard on Middle Tea Tree Rd and also Clemens closer to Richmond. The season was characterised by the El Nino weather patters - a shift from the previous 3 years cooler seasons. Picked two weeks early. Whole bunch pressed. Inoculated with neutral yeast. Fermentation left to go through to approx 1.5g residual. Minimal time on lees. No time in concrete because it was already soft from the fruit weight and fruit sweetness. We see this as balanced. A riper year so softer on the palate. Unfined as we love the “rawness”. 13.2 % Alc/Vol; 1.5 g/L RS; 2.94 pH.
‘Back to more “normal” vintage conditions with warm days and rapid ripening. Sourced from two vineyards in the Coal River Valley. Hand harvested, whole bunch pressed, fermented with yeast to dryness minimal time on yeast lees. Fermented in stainless steel. A very classic take on riesling from the Valley in a warmer year. High acidity and dryness marries well with the fruit sweetness giving the wine roundness and length.’ - Anna Pooley.
The Wine Companion review by Dave Brookes
Published on 14 April 2025
"Pale in the glass with a flash of green and aromas of lime and Granny Smith apple with an expression of grapefruit. There's a great energy to this wine. It's sapid, crisp and clean as a whistle with hints of crushed stone, wildflowers, whispers of herbs and fennel and that glutamic ache of umami that gets the saliva going."
94 Points
2024 Chardonnay
100 % Coal River Chardonnay with majority from the Bubb + Pooley vineyard on White Kangaroo Road as well as Brinktop and Bremley (near Cooinda Vale). Whole bunch pressed and fermented with indigenous yeast for WKR and Bremley fruit and cultured for Brinktop fruit, into a mix of one 1500 L concrete sphere (40 %) and a mixture of Sirugue and D&J barriques (16 % new oak) with just 10% tank fermented. Partial malolactic ferment and ageing on fine lees for 10 months. Stylistically Justin and Anna see this vintage as more in tune with their goals of freshness and higher acidity. Vegan friendly. Only 450 dozen produced.
13.4 % Alc/Vol; 0 g/L RS; 3.34 pH; TA 6.83 (1.2 malic acid)
2024 Pinot Noir
100 % Coal River Pinot Noir with majority (81%) from the Bubb + Pooley vineyard on White Kangaroo Road and (19%) from the Mapleton Vineyard on Middle Tea Tree Rd near Campania. The fruit was hand picked in 3 stages from early to late March and fermented with 10% whole bunches (2nd pick from the home WKR vineyard) with 3 weeks on skins with pumping over once per day for minimal extraction. Made with gentle infusion and no hand plunging, left cap to sink naturally. Matured for 14 months in a mix of concrete tulip (20%) and French oak barriques (80%) with 25% new oak. Vegan friendly. Only 750 dozen produced.
13.3 % Alc/Vol; 3.5 pH; 5.73 g/L TA.
2023 Syrah
93 % Syrah from 20 year-old vines in the Waterton Vineyard in the Tamar Valley (55 %) and the Marengo Vineyard on Middle Tea Tree Road in the Coal River Valley (38 %); 7 % Viognier from the Marengo Vineyard (6 year-old vines). The Syrah from both sites was destemmed, while the Viognier component was added as whole bunch. The wine spent 20 days on skins with minimal extraction. Matured in 35 % new French oak puncheons for 10 months. Bottled unfined, so vegan friendly. 12.8 % Alc/Vol; 3.6 pH; 6.2 g/L TA.
The Wine Companion review by Dave Brookes
Published on 23 June 2025
"Coal River Valley syrah with 3% viognier added as whole bunches. Black cherry, boysenberry and macerated plum with notes of orange blossom, stone fruit, spice, fennel tops, roasting meats, rose petals, vanilla bean, black pepper and earth. Purely fruit and layered with spice, pepper and meaty facts, there is a gorgeous savoury aspect to this wine with a vivid mineral line and a really lovely energy and flow. "I could drink a lot of this" is about as good a recommendation as you can get and this bottle is in big trouble tonight."
96 Points
2023 WKR Vineyard Pinot Noir
The first Single Vineyard release from the White Kangaroo Road Vineyard which was purchased in 2021. The vineyard was planted in 2000 to UC Davis Pinot Noir clones G5V15 (60 %) and D5V12 (40 %) on on own roots on sandy loams over clay. No herbicide was used for this vintage and the yield was 3 t/ha. Fermented with 20 % whole bunches and matured for 11 months in new Cavin French oak barriques (60 %) and one concrete tulip (40 %). Bottled filtered, un-fined. 210 dozen made.
There’s a notable brightness at play, with red fruits and florals meshed with subtly savoury spice notes. Sour cherries, tart raspberries, pomegranate, white pepper on fresh strawberry, with hints of rose petal, rhubarb, bergamot tea and a dusting of ground cassia. Youthful, the tannins are tight knit, fine but grippy, showing a subtle assertiveness allied with pleasingly cool acidity, an architecture that’s made to carry the flavours as they unfurl and complex with time. Overall, the feel has a sharp spotlight on fruit and place, with the winemaking hiding quietly in the wings, supporting, not intruding. With air, the wine fleshes out, with nervier elements fleshing up, tannins plumping, and the subtly fragrant kick of whole bunch lifting out spicier notes to frame the fruit. - Anna Pooley
The Wine Companion review by Dave Brookes
Published on 14 April 2025
"This is just lovely. Juicy dark cherry, red plum with a splash of raspberry. There is a real purity to the fruit, both aroma and flavour. Hints of medina spice, rose petals, jasmine, mineral salts, turned leaves, char siu and some stone fruit glimpses further back. The fruit and flow on the palate has a distinctly contemporary feel with superb fruit purity and energy, a slide of umami, plenty of saline acid drive and stony, powdered river pebble tannins. There's a real effortless drinkability to this wine. What a cracker!"
96 Points
2022 WKR Cabernet Sauvignon
From the WKR vineyard and heavily pruned as a reset in 2021. 22 year old vines and thought to be two clones but there is no record of which ones. Small canopy and small berries. Hand picked, 100% destemmed. No pump overs, hand plunge - with hands! Wild primary and secondary fermentations. Two French oak barriques. No new oak. Blue fruits, anise, sarsaparilla. Savoury spice on the palate and lovely long flinty tannins. Only 50 dozen made.
A pure and medium bodied expression of cool climate cabernet sauvignon - inspired by the “Clarets” of time gone by. A wine for the patient. - Anna Pooley.
