Product Information:
This is a structured and powerful Pinot Noir sourced entirely from the Butcher's Hill vineyard. The wine displays perfumed notes of spiced black cherry, dark fruits and tobacco leaf. Followed by a lovely balance of umami and red fruits underscored by impressions of pepper, macerated cherries, and cured meat. Finely boned tannin makes for a silky-smooth finish, along with a bright line of acidity.
The Butcher's Hill Pinot Noir is typically vinified in the following process. Using hand-picked fruit it receives approximately 35% whole bunch before undergoing a 10 day fermentation with 7 days post ferment maceration. It is typically matured in 25% new French oak barriques (Sirugue - fine grain, 36 month seasoning, medium toast) for 11 months.
Maker:
Pooley Wines is a family-owned vineyard that was established in 1985 by Denis and Margaret Pooley, who planted vines on the banks of the Coal River in southern Tasmania. Initially, the vineyard was meant to be a retirement plan for the couple, but it soon turned into a passion project that flourished into a renowned premium cool-climate site. With the help of their son and grandchildren, three generations of the Pooley family have continued to bring meticulous care to their Cooinda Vale vineyard. In 2003, John Pooley and his wife Libby expanded their estate and established a second vineyard, Butcher’s Hill, with its first vintage produced in 2007.
The passing of Margaret Pooley in 2010 marked a turning point for the family business, with Margaret’s granddaughter, Anna Pooley, returning to the family business in 2013. From this point onward, Pooley Wines has been made entirely by family hands. Today, more than 35 years after its establishment, Pooley Wines is recognised as one of Australia’s most renowned cool-climate producers. The Halliday Wine Companion awarded Pooley Wines the 2023 Winery of the Year, a testament to the family’s philosophy of making wines that reflect their unique environment while pushing the quality of the grapes and the wines even further. The Coal River Valley produces some of Australia’s finest wines, and Pooley Wines is at the forefront of this prestigious industry.
The Coal River Valley is a region rich in geological diversity, with alluvial soils, Permian mudstone and sandstone outcrops, Triassic sandstones, shales and coal measures, as well as numerous injections of Jurassic dolerite in pockets of the area. Tertiary basalt sediments and ferricrete deposits are also common throughout the Valley, contributing to the unique characteristics of Pooley Wines' Butchers Hill vineyard. Despite being drier than its northern and southern counterparts, the region still benefits from the surrounding Southern Ocean, providing a long ripening period moderated by a maritime climate. Pooley Wines implements a strong focus on biological farming and regenerative agricultural practices, allowing them to future-proof themselves from a changing climate while maintaining productivity and resilience.
Vineyard:
The 2023 growing season started with budburst in September and continued with flowering in November. The vineyard experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. This would impact fruit set and reduce yields over all. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.
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 the 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.
Nose - Spiced Black Cherry, Dark Fruits, Tobacco Leaf
A wine embodied with notes of brooding fruits, delicate spice, and underlying umami. There’s a savoury impression to the nose with aromas of foraged truffle, dense undergrowth, and tobacco leaf.
Palate - Red Fruits, Umami, Cured Meats
On the palate, it’s persistent with generous red fruits, cedar, subtle game, and a dusting of aniseed.
Finish - Silky Smooth, Bright Acidity
It’s delicately balanced with fine tannin and brilliant acidity.
