To conclude our winemaking series, we move from preparing the grapes to creating the final product!

After the grapes from our cool-climate vineyards are crushed, the juice—along with the skins for red wines—is transferred into fermentation vessels. At Pooley Wines, our winemakers favour small-batch production, usingstainless steel tanksfor precision oroak barrelsto introduce subtle complexities. Whether we use wild or cultured yeasts, our aim is always to preserve the purity and character of the Tasmanian fruit.

From Fermentation to Maturation

Inred wineproduction, especially with Pinot Noir, we almost always encouragemalolactic fermentation. This process softens the wine's naturally high acidity and lends a silkier texture. For most of our white wines, we often avoid this process to preserve their crispness and brightness. However, our Chardonnay is an exception, and it often undergoes partial or full malolactic fermentation, enhancing its texture and adding notes of cream or hazelnut.

After fermentation,clarificationis next. At Pooley Wines, we oftenrackthe wine multiple times to separate it from thelees(the dead yeast cells). Minimal intervention is key, as we use traditional techniques to let our unique terroir shine through.

Ageingis tailored to each wine's style. Our Pinot Noir and Chardonnay are often aged inFrench oak barrels, which impart subtle spice and texture while the wine evolves slowly and gracefully.

The Final Step

Bottlingmarks the final stage, where the wines may be blended to achieve the perfect balance. From the vineyard to the bottle, every step reflects our commitment to quality, sustainability, and the unique expression of Tasmanian wine.

We hope you've enjoyed this three-part series on how we make our wine. If you have any questions or want to learn more, feel free to reach out!