Pooley Wines

Premium Tasmanian Wines


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.

Join the Pooley Wine Club


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



Royal Melbourne Wine Show 2016


Click here to purchase now


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.


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).



(4/6) Maturation is the first process of ageing the wine (the other being after the wine is bottled). It occurs between fermentation and bottling and is designed to refine colour and flavours. For Chardonnay this process most often takes place in oak barrels. The primary use of oak in maturation is to allow oxygen to pass through them. The oxygen binds with the phenolics and tannins to soften them, smoothing off the more acidic tones and adding depth to the underlying flavours, creating a more complex wine. While ageing wine in oak can sometimes be used to absorb certain flavours from the wood itself, the fact is the older the barrel the less flavour will be extracted from it by the wine and after about 3 vintages the barrel will no longer flavour the wine at all. French oak is traditionally the better known barrel type, although American White Oak and Hungarian Oak are also widely used for barrel making. White wines are left to age in oak for anywhere between 3 to 12 months (sometimes even longer), depending on what the winemaker is trying to achieve. Crisper, sweeter wines such as Riesling and Gewürztraminer are usually kept in the tank during the maturation process, shielding them from the effects of oxygen and thereby preserving their strong aromas and textures. ... See MoreSee Less

View on Facebook

For all of our Sydney based wine lovers - come down to the Sydney Town Hall and say hello on Monday 29th from 6pm! $50 entry, 500 wines and you take home a Riedel Glass.

Vinosphere 2017
... See MoreSee Less

Vinosphere 2017

May 29, 2017, 6:00pm - May 29, 2017, 8:00pm

500 Wines, 150 producers - Sydney are you ready for this? Vinosphere: an unrivalled opportunity to meet the makers and taste over 500 wines with your own complimentary Riedel Glass. Possibly the best...

View on Facebook

(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

View on Facebook