Variety: Pinot Gris
Country: Australia, Tasmania
100% Pinot Gris from the Butcher's Hill vineyard at Richmond.
Alcohol 13.%, pH 3.18, TA 6.2g/l, yield 8.0t/ha.
'80% whole bunch pressed . Cool, inoculated ferment on minimal solids. 20% destemmed and fermented on skins for 20 days with no pumping over just a gentle hand plunge every second day. Pressed off skins and assembled immediately with tank fermented portion. Maturation on fine lees for 4 months prior to bottling. Aroma of nashi pear, spice, earth and persimmon. Palate is lush and generous but held firm through fine tannin and lacy acid backbone. Flavours of pear, apple and white flavours. Texture is its calling card.' Anna Pooley, Winemaker, May 2021.
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.