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    Pooley Pinot Grigio 2018

    Pooley Pinot Grigio 2018

    Sale price
    $33.99
    Regular price
    $33.99

    The aromatics are alive with green pear, guava, peach and spice. The palate is expressive with precision-like mouth feel with great length of flavour. A classic natural acid line retains balance and structure, finishing with a crisp, dry grip.

    Producer

    Pooley Wines, established in the Coal River Valley since 1985 produce superb wines from two sites Cooinda Vale & Butcher's Hill Richmond, each with different soil characteristics. Famed while Margaret Pooley was alive for having Australia's only Grandmother-Grandson wine growing team, Mathew Pooley being the Viticulturalist.. Pooley is a multi-award-winning producer of cool climate wines and winemaker Anna Pooley's philosophy could be best described as minimal intervention crafting intense, fresh and elegant Tasmanian wines.

    It's in the blood, acclaimed third generation winemaker Anna Pooley.

    Region

    Coal River Valley is one of 7 sub-regions designated in Tasmania and the closest to Hobart. This cool-climate sub-region is where you will find producers such as Frogmore Creek and Pooley Wines who take advantage of the conditions of this region for growing exceptionally high-quality, slow-maturing fruit.

    Specifications

    • Varieties

      Pinot Grigio
    • Vintage

      2018
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Olive Anchovy and Artichoke Blanco Pizza

    Blanco Pizza with Simon Johnson

    INCREDIENTS

    200 g buffalo mozzarella
    ½ cup Simon Johnson green pincholine olives
    200 g chargrilled artichokes
    50 g Ortiz Anchovies
    ½ cup oregano leaves
    Parmesan cheese, grated
    Joseph Cold Pressed Olive Oil, for drizzling
    Pizza dough
    1 cup luke warm water
    1 t caster sugar
    1 T dry yeast
    3 cups 00 flour, plus extra for kneading
    1 t sea salt

    METHOD

    To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
    Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
    Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
    Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
    Preheat oven to 240 C.
    Divide dough into 2 balls and roll out to 2 mm thick rounds.
    Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
    Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.

    Expand recipe

    Shipping & Returns

    Standard Delivery in Australia
    FREE for orders over $300 to east coast metro $9.00 per carton for orders under $300

    Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information

    Heat Policy

    If you would like us to hold dispatch of your order for milder weather please leave instructions please do so by getting in touch with our customer service team at help@hwspeak.com

    Returns
    In-line with your consumer rights, if you are of the view that a product is faulty please contact us at help@hwspeak.com View our returns policy
    Sale price
    $33.99
    Regular price
    $33.99
    GST included.
    $33.99 per bottle