Country: Australia, Tasmania, Coal River Valley
The first sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. The fruit was handpicked in the early hours of the morning and whole bunch pressed with the juice then returned to skins and soaked overnight. An inoculated ferment (PDM strain) for a total of 15 days with 5 months maturation on fine lees in stainless steel prior to bottling.
9.0% alc/vol; pH 3.10; 9.2 g/l TA; 143 g/l RS.
350 dozen 375ml bottles produced.
'Aromas of apricot nectar, manuka honey, poached pear, and lime blossom on the nose, with candied peach, canelé pastry, and lemon meringue following on the palate. A lovely balance of residual sugar and acid keeps things luscious, but not cloying, with superb length on the finish.' Anna Pooley, winemaker.
Pooley Wines has an historical property and two separate vineyards in the Coal River Valley in southern Tasmania. The Coal River Valley has developed a worldwide reputation, and is ideally suited, for the production of cool-climate wines such as Pinot Noir, Riesling and Chardonnay. Members of the Pooley family have been actively involved in the business for three generations. Their longstanding passion and commitment to fine wine are your assurance of un-compromising quality.
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.
In 2003, John Pooley, son of Denis and Margaret, and his wife Libby bought Belmont Lodge, a heritage-listed Georgian home on the outskirts of Richmond. They have been lovingly renovating this second Pooley Wines Coal River Valley property, and planted vines on nearby Butchers Hill. In 2007 the first vintage of Pinot was produced from this steep vineyard site that overlooks the township of Richmond.