Pooley Butchers Hill Pinot Noir 2025

Pooley

Pooley Butchers Hill Pinot Noir 2025

Style Red
Producer Pooley
Origin Coal River Valley, Tasmania
Bottle 750ml
Caravan buyer note

From the steep north-facing Butchers Hill vineyard on dolerite and limestone over sandstone at Richmond, this single-vineyard Pinot Noir is fermented with a portion of whole bunches in open fermenters, matured for 11 months in French oak barriques (25% new). The nose opens with spiced dark cherry, raspberry, violet and dried herbs with an earthy tobacco undercurrent. The palate is medium-full bodied with fine powdered-rock tannins, vibrant acidity and a long draw of macerated cherry, cocoa and all-spice. One of Tasmania's benchmark Pinot Noirs — equally rewarding now or with a decade in the cellar.

C Caravan teamBottle shop notes
$65 / btl
12 pack mixed six eligible

Build a mixed six around the bottle. Free Australia-wide delivery from $250.

225 left Ships from Brisbane
Open this first

What it tastes like.

From the steep north-facing Butchers Hill vineyard on dolerite and limestone over sandstone at Richmond, this single-vineyard Pinot Noir is fermented with a portion of whole bunches in open fermenters, matured for 11 months in French oak barriques (25% new). The nose opens with spiced dark cherry, raspberry, violet and dried herbs with an earthy tobacco undercurrent. The palate is medium-full bodied with fine powdered-rock tannins, vibrant acidity and a long draw of macerated cherry, cocoa and all-spice. One of Tasmania's benchmark Pinot Noirs — equally rewarding now or with a decade in the cellar.

The house

About Pooley.

Tasmania (Coal River Valley) ·Est. 1985

Pooley Wines is a three-generation family estate in the Coal River Valley of southern Tasmania, founded in 1985 when Denis and Margaret Pooley planted Riesling and Pinot Noir on their 16-hectare farm at Cooinda Vale, near Richmond. Their first vintage was 1989. Son John and his wife Libby expanded the operation with the Belmont property and the Butcher's Hill vineyard; third-generation siblings Matt (viticulture) and Anna (winemaking) now run the estate. Pooley is recognised as Tasmania's first three-generation wine family.

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At the table

How to pour it.

  • Temperature

    16-18°C

What to eat with it

Pairing notes.

Perfect with duck confit, mushroom risotto, Tasmanian lamb rack, hard aged cheeses and charcuterie boards.

Vintage drinkers

Tell me when the next vintage lands.

We'll email you when the next release of this wine arrives. Once, no marketing follow-up unless you ask.

Bottle questions

Before you open it.

A few practical answers for storage, delivery, and choosing the right bottle.

How should I store it before opening?

Keep it somewhere cool, dark, and steady. Wine prefers cellar temperature; spirits are happier away from heat and direct sunlight.

How long will it keep once opened?

Wine changes quickly after opening; spirits and liqueurs generally hold longer if capped tightly and kept out of heat. If it is a special bottle, ask before opening and the team can give product-specific guidance.

Can I ask for a similar bottle?

Yes. Contact Caravan with this bottle name and the occasion; the team can suggest a close match, a safer gift, or a step up or down in price.

How is it packed for delivery?

Orders are packed in bottle-safe cartons. If anything arrives damaged or looks wrong, contact the team with your order number and a photo so they can sort the next step.

What about hot weather shipping?

The team avoids making one-size-fits-all promises around heat and carrier timing. For heat-sensitive or cellar bottles, contact Caravan before ordering and they can advise the safest dispatch window.

Need a specific answer for this bottle? The Caravan team can help with drinking windows, substitutions, and delivery timing.

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How the bottle moves.

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Pooley Butchers Hill Pinot Noir 2025
Producer visit

Why Caravan backs Pooley

Coal River Valley, Tasmania

Denis and Margaret Pooley planted Pooley's first vines in 1985 — ten rows of Riesling and seven of Pinot Noir on a 16-hectare farm at Cooinda Vale, in southern Tasmania's Coal River Valley near Richmond. The decision was a long-fuse retirement project: Denis had founded the Hobart Beefsteak and Burgundy Club in 1954, two years after the couple emigrated from England, and the vineyard was the family's slow turn from amateur enthusiast to wine producer. The first commercial vintage was 1989.

Their son John and his wife Libby joined the operation through the 1990s, expanding the estate with the purchase of Belmont in Richmond and the planting of a second vineyard, Butcher's Hill, on Belmont's sheltered slopes. The third generation — siblings Matt Pooley as viticulturist and Anna Pooley as winemaker — now run the estate, making Pooley Tasmania's first three-generation wine family. The Coal River Valley terroir defines the wines: cool-climate continental, schist-based soils, low rainfall, and sustained ripening windows that suit Riesling, Pinot Noir, Chardonnay and Gewürztraminer above other varieties.

The wine range tiers across three vineyards — Cooinda Vale (the original site), Butcher's Hill (Belmont site, more sheltered), and the bespoke Jack Denis and Margaret Pooley Tribute single-block expressions named for the founders. The Riesling line covers a standard Pooley Riesling, the single-vineyard Cooinda Vale and Butcher's Hill expressions, the Margaret Pooley Tribute, and a late-harvest Cane Cut. Pinot Noir parallels the same vineyard tiers; Syrah (including the JRD reserve), Chardonnay, Gewürztraminer and Pinot Grigio round out the white-and-red lineup.

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