2021 Pooley Butchers Hill Riesling, Coal River Valley

Pale and vibrant lemon-yellow tints the glass. Lemon blossom and karkalla aromatics. Serious concentration and intensity of fruit here, it's melded onto a taut saline-mineral acid line that drives it very long. A suppleness of fruit brings some middle-palate texture then tapers to a fine rapier finish. 28 FEB 2022 Drink 2022–2037

96 points Stuart Knox therealreview.com 

Hand-picked fruit, whole bunch pressed; fermented and matured 5 months on fine lees in 5 yo French oak puncheons; 2g/L RS. A cool summer and a sunny autumn with cool nights are an exciting recipe for riesling. Crystalline purity of radiant, mineral acidity drives a core of pure lemon, lime and Granny Smith apple. I love the way old oak puncheons (rather than sugar) have been masterfully deployed to tone structure and build the finish. Line and length are unrelenting, promising a huge future.

95 points Tyson Stelzer winecompanion.com.au

A single vineyard Riesling from the highest part of the Butchers Hill vineyard at Richmond, adjacent to the cellar door. Fruit was hand picked over the space of 10 days and whole bunch pressed at cool temperatures to tank and the juice was cold settled. Racked to old French oak puncheons (500 litres) for fermentation. Maturation on lees for 5 months before bottling. Finished at 13.2% alc with 2.0 g/l residual and 8.04 TA with PH of 3.10 just 321 dozen produced.

'Aromas of citrus blossom, jasmine, and mineral on the nose. Notes of preserved lemon, under-ripened pear and kafir lime follow through on the palate. A slight note of talc, persists with a full mouth-feel and continuous acid.' 

Anna Pooley Winemaker