The bouquet is reserved and a trifle muted, with some grapefruit and herbal nuances, while the palate is crisp and tangy, high in acid and very tense. The lemony acid lingers long on the follow-through. It's nervy and almost painfully tart. Give it time or serve with seafood and a buttery sauce. It has potential yet to unfurl. This will overtake the Butcher's Hill in time.
96 points, The Real Review (March 2020)
In 1985 the late Dennis and Margaret Pooley planted 17 rows of vines on their property in Southern Tasmania’s Coal River Valley. Today it’s still an all-family affair with Dennis and Margaret’s grandson, Matt (a qualified viticulturist) overseeing the original Cooinda Vale vineyard at Campania which is now 6ha and the more recent 6 ha Butcher’s Hill vineyard which was established in 2003 in Richmond (also in the Coal River Valley) some 8km away. Anna Pooley, Matt’s sister, came back to the family vineyard and winery in 2013 having been named Australian Young Winemaker of the Year 2010 and with her most recent job being head winemaker at Heemskerk in Tasmania. It’s been a winning combination that has seen Pooley win countless golds and trophies over the last few years with superlative Riesling, Chardonnay and Pinot Noir.