Producer Profile – Pooley Wines
We’ve worked with Pooley Wines since our very early days of trade at our West Hobart store. Now with the third generation leading this acclaimed Tasmanian vineyard, we caught up with Matt Pooley, and talked wines, family and which wine to match with cheesecake! Read on to find out more
Q: What do you produce and where do you produce it?
A: Pooley Wines is a third generation family-run vertically integrated wine business, located at Richmond in the Coal River Valley of Southern Tasmania.
We’re focused on growing, making and selling premium cool climate Tasmanian wines.
We do all of it, from growing the fruit at our two uniquely different vineyards sites, to making the wines in our winery and retailing and wholesaling all our wines. We also provide a unique cellar door experience, and a restaurant and heritage accommodation at nearby Prospect Country House.
Q: How did you start in this business?
A: The business started in 1985 by Jack and Margaret Pooley as a retirement pursuit from a busy and successful motor car business in Hobart. The original vineyard was made up of 1000 vines producing about 300 cases of wine a year of Pinot Noir and Riesling.
Q: Tell us about your business today.
A: The vineyard went through considerable expansion in 1994 when I returned to Tasmania, and we committed to expanding the wine production side of our farming enterprise.
Matt Pooley of Pooley Wines with Nelson
Over the last 30 years there has been a strong focus on building a sustainable vertically integrated wine business with considerable investments in buildings, property, vineyard expansion, machinery, construction of a winery, a restaurant and accommodation, and marketing channels.
Myself and my sister Anna are the third generation of Pooleys at the vineyard.
Anna returned home to become our winemaker in 2013, after studying winemaking in South Australia, time with Wolf Bass in the Barossa Valley and other iconic wineries in Australia as well as gaining experience in Austria and Tuscany. She had roles as winemaker with Heemskerk and Abel’s Tempest, and collected some major awards, before she returned home with her husband Justin. They have now helped put us on the map as one of Australia’s leading cool climate producers.
And me: after spending most of my career in viticulture and undertaking a Nuffield Scholarship in 2013 which focussed on sustainable agricultural and viticulture practices around the world, I’ve taken on the role of Brand Representative, taking Pooley Wines on the road around Tasmania, and sharing knowledge about our family business and the wines we produce.
We’re celebrating our 40th year of production this year, which is pretty special.
Q: How did you come to work with Hill Street?
A: Our engagement with Hill Street came about through wanting to expand our wholesale and retail exposure. Seeing the close synergies that the two businesses could align with made it a good decision.
Good quality, value and variety of produce that is unique to Hill Street, is what we to wanted to align with.
Also we knew that their team had the professional knowledge to help guide the consumer to try something new or different.
Q: What is special about your wines?
A: The unique Pooley style of wines, their quality and the fact that we are award winning with strong brand recognition. We’re totally Tasmanian, sustainably grown and run the vineyard with nationally accredited vineyard practices.
Q: Which is your personal favourite and why?
A: My favourites are our Pinot Noir and Riesling, “The noble varieties” but I love Chardonnay and I’m very excited about the future of Syrah in Tasmania. These varieties are ideally suited to being grown in selected sites around Tasmania.
Pinot Noir grapes and wines a very expressive to the site and their uniqueness can’t be replicated. They really mirror the site, season and management practices. It is fondly known as “the Heart Break Grape”. So, when everything aligns it is such a rewarding variety, but on the other hand it can be brutal, punishing and extremely disappointing. It can vary in intensity of flavour, colour and pallet weight, which are all determined by the environment: wind, rainfall, temperature, humidity, sunlight hours, frost, soils, nutrients, irrigation, pests, disease, management practices, and wildlife!
Pinot Noir can be enjoyed young (2-5 years) but really rewarding sharing an old one (10 years+).
Q: What do you like most about being a producer in Tasmania?
A: I love the four seasons of the year which are totally different, and each have amazingly beautiful days. The clean green environment, the beautiful landscape and friendly people.
And being in an industry that can make a difference for the right reasons.
Q: What are the challenges?
A: Balancing development and expansion of the industry while looking after the natural environment as we grow.
Q: Can you suggest a wine match for our Wursthaus Burnt Basque Cheesecake?
A: I think our 2024 Butcher’s Hill Cane Cut Riesling would be perfect. It’s a balanced dessert wine with lively aromas of lime and orange pith that will complement a sweet and creamy dessert like this.
