2025 Josef Chromy Sauvignon Blanc (2025)

Sauvignon Blanc grapes were picked at optimal ripeness and flavour development in the cool early hours of the morning in late March 2025. The grapes were promptly pressed, with only the free run juice retained and clarified to maximise the wine’s aromatic potential and purity. The clear juice was then split into several fermentation vessels, each inoculated with a different yeast strain to enhance complexity and spark interest in the finished wine. The cool fermentations lasted approximately two weeks and were monitored daily.
The resulting wine was racked off its gross lees and left for short maturation in tank to build texture and complexity before blending and bottling.

Seasonal conditions were fairly consistent across the island, with above average (but not hot) temperatures and lower than average rainfall.
These seasonal conditions resulted in an earlier and condensed vintage, but supported great yields and high quality.

Grape Variety: Sauvignon Blanc from the Tamar Valley and the East Coast of Tasmania

Vintage: 2025

Seasonal conditions were fairly consistent across the island, with above average (but not hot) temperatures and lower than average rainfall. These seasonal conditions resulted in an earlier and condensed vintage, but supported great yields and high quality.

Colour: Pale lemon-green

Aroma: A highly aromatic wine, bursting with typical varietal aromas of gooseberry, jalapeno, lime zest and ripe nectarine.

Palate: The wine is dry, mineral driven and has a chalky texture. It is filled with juicy citrus fruit flavours of lemon, lime and grapefruit; as well as juicy nectarine fruit. The palate is extended by the racy acidity and the delicate phenolic tension adding to complexity and length.

Winemaking:
Sauvignon Blanc grapes were picked at optimal ripeness and flavour development in the cool early hours of
the morning in late March 2025. The grapes were promptly pressed, with only the free run juice retained and clarified to maximise the wine’s aromatic potential and purity. The clear juice was then split into several fermentation vessels, each inoculated with a different yeast strain to enhance complexity and spark interest in the finished wine. The cool fermentations lasted approximately two weeks and were monitored daily. The resulting wine was racked off its gross lees and left for short maturation in tank to build texture and complexity before blending and bottling.

Cellaring Potential:
Best consumed now to 2028

Serving Suggestions: Salads packed with fresh herbs and greens like Tabbouleh, “Moules Marinieres”, spring vegetable risotto or goat cheese.

Wine Analysis:
pH 3.18 / TA 6.1 / Alc. 13.8%