Pooley Wines

Premium Tasmanian Wines

 

PIZZA’S ARE BACK TO SUNDAYS ONLY UNTIL NEXT SUMMER…
Local cheese platters and antipasto boards are still available on Saturday. See you soon!

3 Generations

Established in 1985, Pooley Wines is Tasmania’s first and only third generation family wine business.

2 Vineyards

Two unique sites in the Coal River Valley, Southern Tasmania. We champion Riesling, Chardonnay and Pinot Noir

1 Vision

Environmentally accredited. Sustainable viticulture. Perfection is our passion.

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Pooley Wines is a five star rated multi award winning Tasmanian family winery located in the heart of the  Tasmania’s famous wine producing region, the Coal River Valley.

Pooley Wines is a leading producer of premium world class cool climate wines and was recently awarded the TROPHY for BEST RIESLING at the prestigious Royal Melbourne Wine Show.

RMWA-Pooley Wines Riesling 2016 Trophy Winner

  BEST  RIESLING

  POOLEY  RIESLING 2016 

Royal Melbourne Wine Show 2016

 

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The historical property and two separate vineyards in the Coal River Valley have built a reputation for the production their quality of cool-climate wines such as world class Riesling, Pinot Noir and Chardonnay. These award winning wines are available by mail order through this web site, from selected suppliers and exclusive restaurants or through our cellar door at the historic Butchers Hill Vineyard in Richmond, which currently hosts the:

Gourmet Traveller WINE Magazine Award –
“Best Small Cellar Door”
Southern Tasmania 2014, 2015 & 2017.
&
“Best Wine Tasting Experience”
Southern Tasmania 2016.

 

Members of the Pooley family have been actively involved in the business for three generations with their longstanding passion and commitment to fine wine being your assurance of uncompromising quality. It is this enthusiasm and love towards wine making that has created their mantra ‘Perfection is our passion” – a mantra that is shared and practiced by all staff across the business today. They are proud to be recognised for their environmental approach to wine making by becoming the first and only fully credited environmentally sustainable vineyards in Tasmania.

2012 Vineyard of the Year &
2012 Pinot Noir Producer of the Year

Pooley Wines is also proud to have received the prestigious 2012 Tasmanian Vineyard of the Year Award, given annually by the Royal Agricultural Society of Tasmania in association with Wine Tasmania and the Tasmanian Institute of Agriculture. This was in recognition of the winery’s outstanding performance in production of quality wines, as Pooley Wines amassed a total of 18 Gold Medals and 2 Trophies at the highly acclaimed Tasmanian Wine show in 2012.

CERTIFIED ENVIRONMENTALLY SUSTAINABLE

Recognised for our modern and environmental approach to leading viticulture practices by ENTWINE Australia (national wine industry’s environmental assurance scheme), Pooley Wines has achieved status as

Tasmania’s first and only fully accredited Environmentally Certified Sustainable Vineyard.

Along with constant care to minimise the impact of certain farming practices across our vineyards, the Pooley Wines viticultural philosophy is simple – ‘From ground to grape and grape to glass, and at the heart of all we do, our actions must never lose focus on providing the most environmentally sustainable approach to viticulture, so that the generations of tomorrow may benefit from the skills and experience of what we have learnt today.’ Matt Pooley – Nuffield Scholar 2013 (GWRDC & AGWA).

 

 



(3/6) Once the grapes are pressed the juice is sent to tank to settle and begin the fermentation process. White wines are stored at cooler temperatures than red wine, to slow fermentation and preserve the delicate aromas, fruity flavours and freshness. While the juice can begin to ferment on its own with naturally occurring wild yeasts this also has the potential for volatility, so the winemaker will add commercially cultivated yeast to control the ferment and ensure consistency and stability. The yeast devours the sugar contained in the juice and converts it to alcohol. In Australia we generally use the Baumé scale to measure the sugar level of the wine, and this measure closely correlates with the potential alcohol produced when the juice is fermented to dryness. For a dry white such as Chardonnay, fermentation will continue until all the sugar has been converted into alcohol, whereas for a sweeter wine like Riesling the winemaker will stop the process early by dropping the tank temperature to around 8 degrees. ... See MoreSee Less

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(2/6) In days of old the crushing of grapes was given a personal touch, when people would physically stomp the grapes with their feet. These days more sanitary mechanical methods are employed, however the objective remains the same. In most cases the fruit is separated from the stems using a de-stemmer, and then run through the crusher to break up the skins, allowing better juice extraction during the pressing process and ensuring a minimal amount of tannins and colour are extracted from the skins prior to the fermentation process. However in some cases the winemaker may choose to have some juice on skin contact, or press the whole bunches of grapes without de-stemming or crushing, as a style choice to bring about subtly different aromas and flavours.

Do you enjoy a good White Wine? If so, what is your favourite varietal?
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(1/6) The story of White Wine starts in the Vineyard. Arguably the most important stage in the whole process, the vineyard is where the grapes develop their acidity, sweetness and flavours. Knowing when is the right time to pick is determined through the taking of samples to test the sugar (Baumé) and acid (pH) levels, as well as tasting to see how the flavours are coming along. Tasmania’s cooler climate lends itself to a slower ripening of the fruit, allowing the winemaker more time to choose the right flavour, without compromising on sugar or acid levels. With Chardonnay, for example, an early pick will yield touches of lemon flavours, while holding off for a week can provide melon tones. Another week and you could be tasting stone fruits, such as White Peach.

Which begs the question: What are some of the flavours you've come across when tasting Pooley White Wines?
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Come one - come all to the Coal Valley Harvest Festival 'Long Table Dinner' showcasing local produce and wines! 4 course menu prepared by Coal River Farm - SAT 20th May at Richmond Hall. PRE PURCHASE TICKETS ONLY $75 per person. ... See MoreSee Less

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