The Clarence House Estate vineyard was planted in 1998. Located in the foothills of the Meehan Ranges, halfway between Hobart and the Coal Valley, the property boasts ideal dermosol soils from Jurassic dolerite and basalt with a favourable north-eastern aspect.
Initially planted to just 6ha, the first vines included chardonnay, pinot noir, sauvignon blanc, tempranillo, merlot and cabernet sauvignon. Further expansion occurred, pushing the overall holdings to 13ha, with inclusion of more pinot noir and chardonnay, along with pinot blanc. The pinot blanc was planted after consultation with former winemaker Andrew Hood, who suggested that the similarity between Oregon and local conditions would make for excellent pinot blanc. A further 3ha of pinot noir was planted in 2018, utilizing the last remaining appropriate land to cap the vineyard at 16ha.
Fruit from the estate was initially sold until the vines reach maturity, when the Clarence House label was created in 2006. The vineyard has three labels – Clarence Plains (available only in Tasmania), Clarence House Estate and Clarence House Reserve. The Reserve wines are a selection of the best barrels from each vintage and will often result in extended oak maturation.
The wines are made by Justin Bubb and Anna Pooley of Pooley Wines in Cambridge. Their vast experience, low input and gentle hand ensure that the wines foster an old world approach, coveting elegance and balance.