2024 Pooley Butchers Hill Pinot Noir, Coal River Valley

Pinot noir from the Butcher's Hill vineyard in Richmond, Coal River Valley. 25% whole bunch, 10 months' maturation in French oak, 35% new. Lifted red and dark cherry, cranberry and dark plum with hints of meadow flowers, cherry clafoutis, crushed rock, cocoa nibs, dried meats, gentle amaro herbs, dried citrus rind and earth. There's a long draw of flavour on the palate with a graceful mineral line, fine, powdered-rock tannins and a real sense of elegance as it slowly fades.

96 points Dave Brookes for Halliday Wine Companion

Lifted, perfumed aromas of cherries, raspberries, dried rose petals, orange peel, graphite and dried herbs. The palate is mineral-driven with bright acidity and firm tannins, carrying notes of cranberries, pomegranate, black tea and crushed rocks. Long, savory and focused. Nicely constructed. Drink or hold. Screw cap.

95 points James Suckling

Pooley is one of Tasmania's great family wine stories. Established by Denis and Margaret Pooley in 1985, the estate has grown from a small Coal River Valley vineyard into one of Australia's most celebrated cool climate producers. Today, the family remains firmly involved, with third generation winemaker Anna Pooley helping to guide a range that consistently ranks among Tasmania's finest. The Butcher's Hill vineyard, planted on the sun drenched slopes above Richmond, has become one of the jewels of the estate, producing Pinot Noir with both elegance and depth.

The Coal River Valley is renowned for its dry climate, long growing season and ancient sandstone soils, creating ideal conditions for Pinot Noir. The 2024 vintage delivered fruit of exceptional quality, with warm days and cool nights allowing flavours to develop slowly while retaining freshness and aromatic detail. Careful vineyard management and sensitive winemaking ensure the character of this distinguished site remains at the forefront.

Bright ruby red in colour, the aromas are beautifully lifted, revealing wild strawberry, red cherry and raspberry alongside notes of rose petal, baking spice and subtle forest floor complexity. The palate is finely structured and silky, combining vibrant red berry fruits with hints of cranberry, rhubarb and savoury earth. Fine grained tannins and bright natural acidity provide shape and energy, while the finish unfolds with impressive length, carrying delicate spice and floral notes long after the wine has left the glass.

Pair it with roast duck, herb crusted salmon, mushroom pappardelle, pork loin with fennel and apple or a roasted beetroot and walnut tart. While already wonderfully expressive in its youth, the balance and concentration suggest it will reward careful cellaring for the next eight to twelve years.