Poole’s Rock Wines – Hunter Valley NSW

In establishing Poole’s Rock Wines in 1988, David Clarke’s vision was to create a world-class winemaking venture. Their Poole’s Rock Chardonnay, Cockfighter’s Ghost Semillon and other fine wines have fulfilled that vision.

And they’re available for your enjoyment at Wine Odyssey.

“We choose the best location in Australia to make a particular varietal and head there”
Patrick Auld, Chief Winemaker

The name of the winery is inspired by a monolith on the southern boundary of their Hunter Valley headquarters. However, Poole’s Rock’s quest to make premium single varietal wines has taken them far afield.

David Clarke established the company in 1988 to house the Cockfighter’s Ghost and Poole’s Rock labels, and to build the foundation for a truly world-class winemaking venture.

Their Broke Fordwich base has been ideal for the cultivation of premium whites including their highly regarded Cockfighter’s Ghost Semillon. And their flagship Poole’s Rock Chardonnay has won - among other accolades - a Blue Gold medallion at the Sydney International Wine Show in 2007.

“The vines here are mature and well balanced which is important if you want to consistently make premium wine”, says Patrick Auld, Poole’s Rock’s Chief Winemaker.

However, they haven’t limited themselves to their central New South Wales origins.

Their commitment is to make the best single varietals in the country and that requires a degree of geographical flexibility. “We choose the best location in Australia to make a particular varietal and head there”, says Patrick.

So, while many of their best-known whites are made in the Hunter, their Cockfighter’s Ghost Riesling is made in South Australia’s Clare Valley.

The portfolio also takes in a Coonawarra Cabernet Sauvignon, a McLaren Vale Shiraz, a Limestone Coast Merlot, and a Langhorne Creek Cabernet Sauvignon. To round out their range, there’s a Tasmanian Pinot Noir.

Wherever they are, Patrick and his fellow winemaker, Usher Tinker, adopt the same meticulous approach to their craft and that begins in the vineyard. As Patrick says, “Great fruit makes great wine”.

Their scrutiny of the vines takes on an even higher level of intensity as they approach harvest. “We’re constantly checking the fruit, tasting the fruit, picking the perfect moment to harvest”, says Usher. And for Semillon, that is at night. “We want to keep the fruit cool to retain all the flavour and the aromatics”.

Poole’s Rock hasn’t just been winning awards for their wines. Their Rock restaurant at Pokolbin was rated Two Chef’s Hats in the Good Food Guide Awards, and won “Best Regional Restaurant. This delivered on David Clarke’s other dream - to have a first-class restaurant overlooking his world-class winery.

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