POOL Wines
POOL Wines makes lo-fi, sulphur-free wines from Dja Dja Wurrung country in Kyneton, shaped by regenerative farming, early picking, and a deep respect for the land. No additions, no fining, no filtering, just vibrant, living wines with energy, texture, and a sense of place in every bottle.
Frequently Asked Questions
Tim, Al, Ed & Darcy
POOL makes lo-fi, sulphur-free natural wines with a focus on freshness, balance and character. The range often includes classic regional varieties like Shiraz and Cabernet, along with varieties such as Vermentino and Moscato Giallo.
For POOL, natural wine means starting with responsibly farmed fruit and interfering as little as possible in the winery. That means no additives, no fining, no filtration, and no sulphur, allowing each wine to reflect the vineyard, the season and the fruit more honestly.
No. POOL does not add sulphur at any stage of winemaking. The wines are made without added sulphur, which is a core part of the winery’s low-intervention approach.
No. POOL wines are neither fined nor filtered. This helps preserve texture, energy and character in the finished wine.
POOL chooses not to fine or filter because they want to keep the wines as intact and expressive as possible. This low-intervention approach allows the wine to retain more of its natural texture, flavour and sense of place.
Lo-fi wine usually refers to wine made with a hands-on, minimal-intervention approach rather than a heavily controlled or polished one. At POOL, that means simple winemaking, people power, no unnecessary additions, and a focus on energy, balance and drinkability.
POOL works with vineyards in Kyneton, Macedon, Heathcote and other parts of Central Victoria. The focus is on sourcing fruit locally and from growers who farm responsibly and care for the land.
POOL grows some fruit on its regenerative farm and also works with local growers in the region. They prioritise vineyards and farming practices that minimise chemical inputs and support long-term care for the land.
POOL often picks earlier to preserve acidity, freshness and balance rather than chasing high sugar levels or heavier styles. This helps create wines that feel vibrant, lively and easier to drink.