POOLEY Cooinda Vale Oronsay Pinot Noir, Coal River Valley, Tasmania

The Pooley's planted their first vineyards over 35 years ago in the Coal River Valley of southern Tasmania. In 2013, after working in some of the best wineries around the world, Anna Pooley became the 3rd Generation winemaker of the family business, propelling the estate to critical acclaim. Their vineyards are set on excellent sites that receive very long sunlight hours for optimum ripening while producing fruit with finesse thanks to the close proximity to the cool Tasman Sea. The Butcher’s Hill ‘Oronsay’ Pinot Noir is produced from 20-year-old vines (MV6 clone) on a north-facing slope at 30-100m above sea level. Following a 100% whole bunch fermentation of 21 days, the fruit was pressed to French oak barriques, 40% being new barrels, for 14 months of elevage. Expect a lively acid profile with chalky yet ripened tannin, pronounced weight, aromas of wild cherry, and an underlying savoury character.

Caroline Morey comes from a long line of vignerons based in the Cotes de Beaune and is also married to Pierre-Yves Colin-Morey. In 2014 Caroline has taken her share of some family vineyards from her father Jean-Marc and has created her own domaine based in Chassagne-Montrachet working out of brand new cellars built for Caroline and her husband Pierre-Yves. For Caroline’s first vintage in 2014 she had small holdings in Chassagne-Montrachet for both red and white together with small holdings in Santenay and Hautes Cotes de Beaune totaling just 2.4 hectares. With more vineyards added both from family and from acquisitions in the last few years the total is now 7 hectares for Caroline. Her family holdings were roughly half for red wines and half for white wines, so Caroline has always been very comfortable vinifying red wines and is clearly adept with whites as well. For her own estate her holdings are about 35% Pinot Noir and 65% Chardonnay. Caroline’s approach in the cellar shows a similar light touch as her husband using mostly 350 litre barrels with no more than 30% new and with no battonage for the white wines. For the red wines she adapts to each site and each vintage with no ‘recipe’ as such save to say that Caroline favours a little whole bunch when possible but never more than 50% which she considers too much. Now settled into the new cellars and with 5 vintages released it is clear that Caroline has moved straight into the premier tier of producers in the Cote de Beaune as she has rapidly established her very small and very fine estate. With just a few barrels produced of most wines these will be difficult to come by. Older vines here, planted in the mid-60s, roughly. White varietals are planted in the middle, book-ended by this red.

Product Information: Domaine Armand Rousseau ranks with Romanée-Conti, Leflaive, Jacques Prieur, and a small handful of names that are the stuff of Burgundy legend. These domaines produce impeccable quality wines from vintage to vintage, and consistently place Burgundy at the top of the wine world. Each of the domaine’s prestigious holdings are in Gevrey Chambertin, with the exception of Grand Cru Clos de la Roche in Morey-St. Denis. The domaine has 8 hectares of Grand Crus, including in Chambertin and in Clos de Bèze. Rousseau also owns acreage in the famed Premier Cru Clos St. Jacques, and the monopole, Grand Cru Clos des Ruchottes. Director and heir to the domaine, Cyrielle Rousseau, remarks on the stylistic differences of the Grand Cru sites, "Charmes is supposed to be more feminine and elegant than Mazy-Chambertin, which is often more structured. Chambertin is strong and firm, while Clos de Bèze is more delicate and spicy. Each one of the grand crus is so different." Moreover the wines from Gevrey are generally fruitier and spicier than those from Morey Stain-Denis which are quite mineral, tannic and monolithic in comparison. Regarding winemaking, simplicity is key. For all wines around 90% of the grapes are destemmed. All the vine fruit is placed in open stainless steel tanks, where it is fermented for 18 to 20 days. During fermentation between 31-34 degrees, the juice is gently and continuously pumped over with regular treading to release colour and tannins. After fermentation, the wines are delicately pressed in a pneumatic press and are allowed to settle for 24 hours. Finally, the winemaker transfers the wine to oak barrels. Here, malolactic fermentation takes place naturally. The wine is aged for 18 months in before bottling. Every Armand Rousseau wine is released two years after bottling. Maker: Domaine Armand Rousseau is one of Burgundy’s greatest producers. Their wines inspire awe in the fine wine world, with each vintage highly sought after. The domaine was founded at the turn of the last century by its namesake Armand Rousseau, courtesy of a small inheritance of vineyards in Gevrey Chambertin followed by additional vineyards added through marriage. Today, the domaine produces some of the world's most prized wines. Their substantial holdings of Chambertin have accumulated through purchases which span nearly 90 years. The estate boasts a rich history, initiated by the pioneering efforts of Armand Rousseau in the 1930s. Today, his grandson Eric and great-granddaughter Cyrielle are at the helm. The wines produced by this domaine are pale, finely structured and possess great elegance and stamina. The key to the Rousseau style is simple - old vines and sensible yields, with the wines gaining weight and complexity as they age. These wines are highly coveted by collectors and investors due to their limited annual production of just 65,000 bottles. Vineyard: Most of the domaine's prestigious holdings is in Gevrey Chambertin, with the exception of Grand Cru Clos de la Roche in Morey-St. Denis. The domaine controls a remarkable 8 hectares of Grand Crus, including 6.25 acres in Chambertin and 3.45 in Clos de Bèze. Rousseau owns 5.5 acres in the famed Premier Cru Clos St. Jacques, which accounts for 40% of the total acreage, and 100% of the 2.5-acre monopole, Grand Cru Clos des Ruchottes. The Armand Rousseau vineyard plots are located on the eastern and south-eastern slopes of Cote de Nuits, giving the vine plantings ideal sun exposure. The vineyards are planted with old vines that enjoy clay-limestone soils - attributing Armand Rousseau wine's added complexity and concentration. Eric Rousseau practices traditional viticultural techniques combined with modern methodologies to bring out the best expression of his Pinot Noir. This includes Green harvesting helps to reduce yields (30-40 hL per hectare) and produce concentrated fruits. Leaf stripping helps the grape vines get enough sun exposure for ripening. Plowing of the vineyards helps aerate to the soil. Avoiding the use of chemical fertilizers further maintains soil health. Nose - Floral Top Notes, Red Cherries, Turned Earth A discreet application of wood frames pure aromas of red cherries, just turned earth and a floral top note. Palate - Tensile, Fine, Powerful The palate is supple but racy middleweight flavors aren't quite as concentrated but they're finer and more powerful. Finish - Powdery Tannins, Saline, Cherry Inflection Powdery tannins and a saline finish, it will require a bit of patience.

Product Information: This wine exemplifies Caroline's lighter style, the 2022 fruit adds a degree of intensity without changing the basis of her style. Very persistent and layered despite the delicate frame of the wine. Seductive strawberry aromas and fine and silky on the palate that is irresistible even now. Santenay lies at the southern extremity of the Côte de Beaune. The particular climat 'La Comme' adjoins Chassagne Montrachet 1er cru Embazees and seems to borrow some of its style and elegance. Made with about 35% whole bunch (layered at the bottom of the ferment). The Morey family name is one of the more infamous in Burgundy, with a long and expansive history. Caroline Morey is the daughter of the well-known Jean-Marc Morey, and started her own domaine after Jean-Marc's retirement in 2014. She is also married to Pierre-Yves Colin-Morey. Stylistically one major difference compared to PYCM is that she uses slightly less new oak, around 20-25% instead of 30-35%, not to mention half-a-dozen reds. Maker: Since Jean-Marc's retirement in 2014, Caroline has taken her share of some family vineyards from her father Jean-Marc and has created her own domaine based in Chassagne-Montrachet working out of brand new cellars built for Caroline and her husband Pierre-Yves. For Caroline’s first vintage in 2014 she had small holdings in Chassagne-Montrachet for both red and white together with small holdings in Santenay and Hautes Cotes de Beaune totalling just 2.4 hectares. With more vineyards added both from family and from acquisitions in the last few years the total is now 7 hectares for Caroline. Her family holdings were roughly half for red wines and half for white wines, so Caroline has always been very comfortable vinifying red wines and is clearly adept with whites as well. For her own estate her holdings are about 35% Pinot Noir and 65% Chardonnay. Philosophy: Caroline’s approach in the cellar shows a similar light touch as her husband using mostly 350 litre barrels with no more than 30% new and with no battonage for the white wines. For the red wines she adapts to each site and each vintage with no ‘recipe’ as such save to say that Caroline favours a little whole bunch when possible but never more than 50% which she considers too much. Now settled into the new cellars and with 5 vintages released it is clear that Caroline has moved straight into the premier tier of producers in the Cote de Beaune as she has rapidly established her very small and very fine estate. With just a few barrels produced of most wines these will be difficult to come by. Beginning with hand harvests and natural yeast ferment of whole bunches for all whites and 25% to 40% whole bunches for red wines. Ageing mostly in 350 litre barrels with no lees stirring of up 14 months for red wines and up to 18 months for top whites. Very gentle pumping over and handling for red wines designed to maximise freshness and finesse. Long untreated corks for all wines and bottles sealed with wax. Nose - Red/Dark Currants, Dainty Florals, Stone Dust Fragrant with raspberry fruit, very inviting. Attractive stone-dust impression alongside the fruit. Palate - Raspberry, Minerally Fruit, Fine Spice Interest Pure minerally dark fruit, peppery and inviting. Finish - Persistent, Savoury, Filigree Texture Succulent, round and relatively generous. Finishes long and finessed.

The 16ha Wombat Creek Vineyard at Gladysdale is the highest in the Yarra Valley, at 420m. Planted in 1988 on north-east facing slopes, it was originally intended for sparkling wines, but has been transitioned to Pinot Noir (and Chardonnay) for table wine. The underlying iron-based red volcanic soil and rock contribute to wines with a distinctive soft yet long and firm palate. MV6 clone Pinot Noir grapes are hand-picked with 20% destemmed to the base of the vat for a pied de cuve ferment. The vats were then filled with whole bunches and closed to allow a semi-carbonic maceration to occur. Some foot-stomping takes place to release more juice and extend skin-contact time. After two weeks the wine is pressed to tight-grained, 228 litre, French barriques (about 18% new) for 10 months before blending and bottling without fining or filtration.The wine is noted for its soft texture and long, well-structured palate

Domaine Jean-Marc Bouley is a prestigious winery located in the heart of Burgundy, France, with a long-standing history of winemaking that dates back to the early 14th century. In 1985, Jean-Marc Bouley took over the family winery after his father's passing. Today, the estate spans over 12 hectares and boasts vineyards in Volnay, Pommard, and Beaune. After gaining experience in Oregon and New Zealand's Felton Road, Thomas Bouley, Jean-Marc's son, assumed the winemaking responsibilities in 2006. The estate is renowned for producing wines that exhibit exceptional transparency of terroir, purity, and fruit density, harmonizing the traditional Burgundy wine style with the New World wine style. The winery follows a philosophy of honouring the terroir by allowing it to express itself fully in the wines. The vineyards are meticulously tended, and the grapes are hand-picked to ensure the highest quality. The winemaking process is gentle and non-intrusive, allowing the wines to convey the unique character of the terroir. Pommard is a renowned wine village located in the Côte de Beaune region of Burgundy, France. The village is known for producing some of the finest Pinot Noir wines in the world. Jean-Marc Bouley's Pommard 1er Cru Rugiens 2017 is a remarkable red wine that exemplifies the quality and distinctiveness of one of Pommard's most highly regarded Premier Cru vineyards. The wine is crafted using traditional winemaking methods that aim to showcase the unique character of the terroir. Its deep ruby hue and intricate bouquet of ripe black fruits, such as black cherries, blackberries, and currants are accompanied by hints of spice, earth, and a subtle touch of oak. On the palate, the wine is full-bodied, with firm tannins that provide a solid structure. It's a well-balanced and sophisticated wine that offers rich flavours of dark fruit, spices, and a touch of minerality. The finish is long and satisfying, leaving a pleasant aftertaste that lingers on the palate. Overall, the Jean-Marc Bouley Pommard 1er Cru Rugiens 2017 is an exceptional wine that perfectly reflects the unique terroir of Pommard and the Bouley family's dedication to producing outstanding Pinot Noir wines. This highly sought-after wine is coveted by collectors and wine enthusiasts alike, and it has excellent potential to age beautifully for many years to come.

Product Information: A father and son operation Domaine Jean-Marc and Thomas Bouley are considered by many to be one of the rising stars of the Côte de-Beaune. Within the Pommard appellation, which boasts 28 Premier Crus, Les Fremiers lies just below the famed Les Rugiens. Pommard is often associated to a stereotype of muscularity and power, but the best examples such as Les Fremiers have a more ethereal and weightless profile. This dichotomy is eloquently captured in the words of French poet Victor Hugo, who likened it to "night in combat with day." The 2021 Les Fremiers unwinds in the glass revealing aromas of dark berries, rose petals, orange zest and exotic spices. The wine is full-bodied, supple and layered with spice and intrigue. Fremiers is a 1er cru just below the famed climat of Rugien-Bas, more structured, still elegant. Maker: Domaine Jean-Marc Bouley is a prestigious winery located in the heart of Burgundy, France, with a long-standing history of winemaking that dates back to the early 14th century. In 1985, Jean-Marc Bouley took over the family winery after his father's passing. Today, the estate spans over 12 hectares and boasts vineyards in Volnay, Pommard, and Beaune. After gaining experience in Oregon and New Zealand's Felton Road, Thomas Bouley, Jean-Marc's son, assumed the winemaking responsibilities in 2006. The estate is renowned for producing wines that exhibit exceptional transparency of terroir, purity, and fruit density, harmonising the traditional Burgundy wine style with the New World wine style. Philosophy: The winery follows a philosophy of honouring the terroir by allowing it to express itself fully in the wines. The vineyards are meticulously tended, and the grapes are hand-picked to ensure the highest quality. The winemaking process is gentle and non-intrusive, allowing the wines to convey the unique character of the terroir. Pommard is a renowned wine village located in the Côte de Beaune region of Burgundy, France. The village is known for producing some of the finest Pinot Noir wines in the world. Crafted from Pinot Noir vines aged between 30 and 70 years old, the 'Les Rugiens' vineyard in the Pommard 1er Cru appellation epitomizes the essence of its terroir. Situated on a chalky-clay soil with rocky substrates in Pommard's middle slope, benefiting from a favourable Southeast exposure. Cultivated sustainably without weedkillers or chemical fertilisers, the grapes are harvested by hand and manually table sorted. Fermentation takes place in open vats for three weeks, the wine undergoes a 20-month ageing process in oak barrels, with 50% new oak, building layers of complexity and structure. Bottled at the Domain. This wine showcases the harmony between vine age, terroir expression, and meticulous winemaking, resulting in a red wine of exceptional depth, minerality, and subtle oak influence—a solid representation of Pommard. Nose - Dark Berries, Rose Petals, Orange Zest Unwinding in the glass with aromas of dark berries, rose petals, orange zest and exotic spices. Palate - Velvety, Deep, Concentrated The wine is full-bodied, supple and layered, with a velvety attack that segues into a deep, concentrated mid-palate. Finish - Seamless, Perfume Finish A long, perfumed finish. Seamless and complete.

This savoury Pinot Noir is the result of an assemblage of twelve individual batches sourced from our Maroondah Highway vineyard. Subtle aromas of rhubarb, violets, earth, chervil, mace, leather, pencil shavings & cocoa nib with a stemmy note contributed by fermention with stalks. The composed elegant palate exhibits strawberry, tamarind & peach stone tartness from ingrained natural acidity, softly spreading fruit weight & sweeping talc-like tannins.