This is why I got into Aussie Pinot noir all those years ago. Solid wine, more importantly drinkable and enjoyable no thinking style wine. With friends.
Lovely sweet cherries bouncing out of glass ( PnP). Cherries , touch of tartness in the mouth with dusty tannins through the back giving it some structure. Savouriness over fruit. The way I like it. Touch of alcohol heat is minor quibble. But nonetheless a good fri night med bodied wine.
I’d start drinking up slowly over the next 6years. And hold the final one to see how it is with 10+ years bottle age.
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4 Tasmania Wineries Jan-16; 1/2/2016-1/5/2016 (Coal Valley, Tasmania): {screwcap, A$50} This was just plain Pooley pinot in the old (pre-2012) days, but as the range has expanded (especially to a Tasmania-wide ‘Pooley Pinot’) it’s been more specifically tied to its original source, being the original 1985 estate plantings at Campania. It has a tart and cherry nose, with smoke, peat and earth. It’s just light/medium-bodied, with elements of jam, spice and pepper on the palate. It has an even presence on the palate, and a medium length finish, but I find it lacks great depth somehow. It’s a legitimate style, and a good wine irrespective, but I prefer the Butcher’s Hill on most occasions.
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3/25/2019 - richard.presser Likes this wine:
Pooley Cooinda Vale Pinot Noir Vertical (Dench Cafe): Ripe, clean, spice pinot, violets. Firm tannin, lovely wine. A trace short. Again, tea leaf characters on the palate.
Second tasting very similar. Beautiful aromas.
Drink now - 2025.
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8/17/2018 - Ksanti Likes this wine:
This is why I got into Aussie Pinot noir all those years ago. Solid wine, more importantly drinkable and enjoyable no thinking style wine. With friends.
Lovely sweet cherries bouncing out of glass ( PnP). Cherries , touch of tartness in the mouth with dusty tannins through the back giving it some structure. Savouriness over fruit. The way I like it. Touch of alcohol heat is minor quibble. But nonetheless a good fri night med bodied wine.
I’d start drinking up slowly over the next 6years. And hold the final one to see how it is with 10+ years bottle age.
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1/5/2016 - graemeg wrote:
4 Tasmania Wineries Jan-16; 1/2/2016-1/5/2016 (Coal Valley, Tasmania): {screwcap, A$50} This was just plain Pooley pinot in the old (pre-2012) days, but as the range has expanded (especially to a Tasmania-wide ‘Pooley Pinot’) it’s been more specifically tied to its original source, being the original 1985 estate plantings at Campania. It has a tart and cherry nose, with smoke, peat and earth. It’s just light/medium-bodied, with elements of jam, spice and pepper on the palate. It has an even presence on the palate, and a medium length finish, but I find it lacks great depth somehow. It’s a legitimate style, and a good wine irrespective, but I prefer the Butcher’s Hill on most occasions.
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8/26/2015 - chatters wrote:
Gourmet Traveller Wine Single Site Pinot Noir Tasting (8 Danks street, Sydney): Muted berry fruit, slight coffee and burnt elements. In the mouth the wine is juicy, but slightly stalky, red fruit then hefty grip dries things out. Nah.
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