95 points - "Gee Pooley make some good wines. A love the combination of earthiness and perfume here, it’s just so appealing and distinct. There’s black and red cherry, spice and creaminess to oak that frames up the wine so well. It has a subtle ferrous character, a fine graphite feel to tannin, balanced acidity, and a slight dried herb character. The finish is long with a quiet ‘mineral’ edge. It feels like it will come together very well with a little more bottle age. So lovely. My kind of Pinot Noir, in short." - Gary Walsh (The Wine Front)

Vintage:
Due to an unusually warm winter, 2024 growing season started 3 weeks earlier than expected. This lead to a busy end of winter for the vineyard team who did a great job getting the vines ready for the season ahead. The warmer temperatures and reduced but steady rainfall through the growing period was a contrast to V23, these optimal conditions lead to beautiful, high quality grapes. Harvesting commenced at Butcher’s Hill in early March with the House Block Pinot Noirs, and concluded with the Cordon Cut Riesling at Butcher’s Hill. Exceptional quality fruit and no pest or disease presence lead us to expect great things from the 2024 season.

Vineyard Notes:
The Butchers Hill Vineyard located in Richmond at the historic Belmont Lodge was established in 2003. The vineyard is a prominent feature to the Richmond landscape as it protrudes from the borders of the town. The steep north facing slope of this site starting from 30m-100m above sea level means that it receives some very long sunlight hours, protection from cold southern winds and increased drainage of soils. The ferricrete attribute of the soils not only hold heat and water longer as they are darker but the iron oxide also interacts with the production of flavonoids in the fruit and typically produces wines that are complex and robust. There are currently 6ha of vine planted on this property in total.

Winemaking:
Fruit was handpicked. 25% Whole bunch was included in the ferment with the balance being destemmed. Fermentation was approximately 10 days on skins with a further 8 day post ferment maceration. The wine was matured for 10 months in French oak barriques of which 35% was new. Sirugue and Vicard barrels were used, medium toast and tight grain.

Tasting Notes:
Dominant characters of Cocoa, ripe dark cherry, herbaceous notes of sage, oregano and lavender with underlying lifted earthy notes prickling with green peppercorn. A joyful and vibrant palate, lifted notes of cherry, citrus peel & all spice. Velvety tannins and firm acid line drive the finish, with hints of liquorice, cardamom, 90% dark chocolate, so much promise to be rewarded for those who can keep it in the cellar.