About Us

Our Vineyards

Our Region

The Coal River Valley is a historic river plain that has deposits of various alluvial soils in the bends and rivulets of the Coal River. Permian mudstone and sandstone outcrops feature through much of the Valley with Triassic sandstones, shales and coal measures tending to the East.

There are also numerous injections of Jurassic dolerite in pockets of the region. Tertiary basalt sediments and ferricrete deposits are commonly found through the Valley and contribute to our Butchers Hill vineyard’s dark and orange coloured soils. The distinction between our sites is attributed to the historical flow and drainage points of the Coal River.

Our Climate

Our vineyards are located inland from surrounding bodies of water. Our region is considerably drier than our northern and further southern growing counterparts and contributes to more extreme temperatures and conditions throughout the year. While being more continental, the Coal River Valley still enjoys interaction from the surrounding Southern Ocean, allowing us to have a long ripening period moderated by a maritime climate. This creates a beautiful diurnal effect of warm sunny days and cool dewy nights and distinct annual seasons. The lower rainfall of the region presents a great opportunity in reducing disease pressures in our vineyards.

Butcher's Hill, Richmond

Year of first establishment: 2003

Black cracking clay and sandy loams with sandstone composite gravel from sandstone over heavy clay.

North Facing Slope


6 hectares

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.

Cooinda Vale, Campania

Year of first establishment: 1985

Shallow sandy clay loams over impervious clays. Black cracking clays to the north.

Sheltered North-East facing


12 hectares

Chardonnay, Pinot Noir, Syrah, Riesling, Pinot Grigio.

Cooinda Vale Vineyard is tucked away in a nook of hills North of Campania, making it much more protected from prevailing weather conditions. Being more continental, Cooinda Vale also experiences greater extremes in conditions, bringing more frequent frosts, snow, and heatwaves. The shallow, pale sandy soils at this site tend to produce a moderate level of struggle for the vines by restricting deep root growth and water and nutrient accessibility. Fortunately these conditions produce a more delicate and finessed wine.

No wine region in Australia has more potential than Tasmania. Though in ‘wine years’ it is just emerging from the exuberance of adolescence. Tasmania’s unique set of attributes puts it in a strong position heading into the future and the confluence of wine, food, art and natural beauty in a compact package presents an alluring proposal to wine consumers and visitors to the state.

David Brookes, Wine Writer, Gourmet Traveller, Wine Companion

Our Commitment to Organic Certification

Our mission is to share exceptional, nurtured wines that express our uniqueness, ambassadorship, and dedication to regenerating our environment for generations to come. 

From a global perspective, Tasmania’s southern latitude provides an excellent opportunity for producers to future proof themselves from a changing climate. Our strength lies within: our cool climate, natural isolation, and consistent, although low, winter rainfall. Our unique environment allows us to diversify our plantings, maintain strong biosecurity and incorporate organic practices with reduced environmental pressures. 

In the context of Pooley Wines, we have a strong focus on biological farming as it uses softer, more naturally derived inputs that support both vine balance and soil ecology. We implement regenerative agricultural practices by dedicating permanent biodiversity zones on our sites to build back the landscape. Additionally, we are committed to upcycling green waste from our vineyards into valuable and available vine nutrition. These foundations are paramount to continued productivity and resilience in a changing climate. 

With this direction, we feel it is necessary to transition ourselves to complete organic viticulture. The beneficial custodianship of our vineyards and the surrounding environment, dedication to our consumers, and ability to demonstrate minimal impact farming is critical to the sustainability of our brand.  

Organic certification will align with our vineyard objectives to build a biologically rich and healthy living soil, become self-sufficient by using biologically supported inputs, handcraft optimal vine balance, and leave this land better than how we found it.

In the winery, our wines are handled gently with minimal intervention. Committing to producing certified organic wine supports our unwavering quest to capture the truest expression of site in every drop. Having the most natural inputs from vine to wine ensures we are paying homage to terroir and all the stories of that vintage. Undergoing the certification of our wine is how we sign and seal our promise. 

Our conversion to organic viticulture is a long-term process. There are no fixed methods for organic conversion and as such, we will conduct an in-depth audit of the threats and weaknesses of our current system and how we can develop sustainable solutions through organic practices. We understand the economic pressures this may put on our business in the short term; however, we feel the potential risk is worth it with the long-term outcomes arising from this commitment. Organic certification is a path we are taking because our global climate demands it and because we believe it is the truest expression of site. 

Pooley Wines is committed to achieving organic certification by the 2026 vintage. We look forward to sharing this journey with you. 

"Working at Pooley Wines has provided an energizing and expansive experience for me. The Coal River Valley is very different to the other regions I have worked in but boasts with potential for configuring our own best practice sustainable farming system. For me, the incorporation of functional biodiversity, focusing on soil health and upcycling waste into nutrition for our vines will be at the forefront of my plans for the vineyards. Additional to this I place strong importance on workplace culture and team and am so happy to be surrounded by such open-minded, excitable and hard-working individuals."

Hannah, McKay - Pooley Wines Viticulturist/Vineyard Manager