Pooley Wines was established in 1985 when the late Denis and Margaret Pooley planted ten rows of Riesling and seven rows of Pinot Noir on their 16-hectare farm at Cooinda Vale in the Coal River Valley in southern Tasmania. Today, after more than 20 years of producing premium quality cool-climate wines, and having been awarded numerous trophies and medals at prestigious wine shows, the Pooley family has established a second vineyard in the Coal River Valley at Richmond. Margaret Pooley remained the chief executive of Cooinda Vale Vineyard until well into her nineties. She was a hardy Scot and could be found tending vines during the coldest Tasmanian winters.
The 2018 vintage saw some densely flavoured fruit coming from the Butcher’s Hill Vines it has the classic ruby red appearance that Butcher’s Hill has become known for. A complex nose of red plum, black cherry, kirsch, cracked pepper, cedar spice and light smokey finish. Holding a creamy mouth feel that adds to the density and weight of the palate. The fruit is still the key however, added character of baked rhubarb, cloves and vanilla spice with excellent tannin structure and balanced acid gives a long and rewarding finish.
Sweet dark raspberry and black cherry, exotic spices, subtle earthiness, dried roses. Medium-bodied, rich and silky tannin, a little sap and tang, but a core of plump red fruit with a distinct minerally thing going on, and a finish that’s bright and long, with some dried herb and peel seasoning. More perky, less deep this season, but shows the site to good effect. Tasted: Jun 19; Alcohol: 13%; Price: $65; Closure: Screwcap; Drink: 2021-2028+; Rated: 94 Points; Gary Walsh; The Wine Front
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