Butcher's Hill Pinot Noir

Pooley Butcher's Hill Pinot Noir is a single site wine, sourced from the north facing slopes of Butcher's Hill Vineyard at Richmond in Tasmania's Coal River Valley.

All the grapes are handpicked and destemmed, with no inclusion of whole clusters. Fermentation lasts just shy of two weeks, followed by a further 10 days soaking on skins in sealed vessels.

Once pressed, the wine matures for around a year in French oak puncheons. A quarter of the oak used is new.

Bright red, Pooley Butcher's Hill Pinot Noir balances red fruit and savoury flavours with fine tannins and lively acidity. Cellaring potential is seven years.