DATES FOR EFFERVESCENCE TASMANIA 2017 ARE NOW SET.
16th - 19th November 2017.
To stay up to date with news and the events by heading to the Effervescence Website.
Love Tasmania’s wine, outstanding produce and boutique beverages but don’t have a trip to the island state planned just yet? Then let us bring a little taste of Tasmania to you.
Presented by Wine Tasmania, with support from Tourism Tasmania and Bottle Shop Concepts, VIN Diemen will bring the best of the island back to Sydney and Melbourne fans this August for two solid days of eating, drinking, learning and socialising. Now in its third year, the two-day series will showcase the unparalleled quality of Tasmania’s food and wine industry with an extended line-up of the island’s leading vintners and providores.
Complementing the outstanding wines will be cider and spirits from the Apple Isle, including the Abel Gin Co., Strait vodka and gin and Willie Smith’s Organic Cider. This year’s events also feature an even greater collective of farmers and makers, with festival-goers grazing on distinctly Tasmanian cheeses from Bruny Island Cheese Co., Shima Wasabi, Meander Valley and Rober Farm Goat Dairy offerings as well as Nichols Poultry.
Vin Diemen 2017 comes to Sydney on 12 August and Melbourne on 13 August. Visit the Vin Diemen website for more information!
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Why would we have our Pepik Pinot Noir on tap? Simple - it's good for the environment! Pouring such a popular wine by the glass from bottles means going through a lot of bottles, not to mention the energy to ship empty bottles in, fill, label and send them 100m across to the restaurant, only to be emptied and thrown into the recycling bin. Plus it takes an awfully large amount of energy to recycle glass! The novel wine keg is lightweight and 100% recyclable, reducing energy use and waste and still delivering a quality glass of wine to enjoy with your meal.
31 May 2017 0 Comments
Vintage 2017 has been characterised by a significant shift in weather patterns mid way through the growing season. Winter experienced high levels of rainfall and these continued into Spring, in combination with high winds. This resulted in relatively poor flowering and subsequent reduced yields across most varieties. However, Summer was cool and dry, and provided excellent growing conditions. This has continued into the harvest months of March and April, with dry weather and slightly above average temperatures.
Vintage commenced in the second week of March, with sparkling base wines showing good flavours and fine acidity. Pinot Noir and Chardonnay fruit for still wines matured more rapidly than typical due to the 30% reduced yield. The fruit therefore reached flavour maturity at lower sugar levels than typical, and allowed for a slightly earlier harvest for table wines. Early reports indicate this reduced yield was not limited to Josef Chromy Wines, and yields look to be down approximately 30 to 40% regionally.
At this early stage we are very happy with the quality of the Pinot Noirs in barrel, and these appear to be the early stand out wines from the 2017 vintage. There is a great intensity of red berry fruit characteristics, driving acidity and a deeper colour profile than in previous vintages. The Chardonnays have vibrant acidity, and are receiving regular barrel stirring to build texture and weight on the palate. The citrus fruit flavours are prominent and combined with the tight structure, should hold the wines in good stead over the following 12 months in barrel.
The first of the 2017 releases are due before Christmas - we look forward to hearing your thoughts!
19 Apr 2017 0 Comments
Hot on the heels of Pikes, The Oatley Family are pleased to announce that Tasmania’s Josef Chromy Wines will be joining their portfolio of family-owned wineries from 1st May, 2017.
They will be distributed nationally by Oatley Family Wine Merchants (OFWM): Australia’s fastest growing national distributor of Australian and International wines to the trade, specialising in the on-premise and independent retail sectors.
“We are delighted to include this premium northern-Tasmanian family-owned wine company to our portfolio” said OFWM Chairman Andrew (Sandy) Oatley today. “Renowned for its riesling, sparkling and pinot noir, Tasmania is definitely the epi-centre of ‘cool’ right now – both cool in climate and on-trend for wine lovers. Josef Chromy is without doubt one of the state’s best and sits well alongside our other Tasmanian offerings from Clover Hill and Derwent Estate.”
Located at Relbia, just South of Launceston, Northern Tasmania, Josef Chromy Wines was established in 2004 and has quickly built a reputation as one of the finest producers of Tasmanian Méthode Tradtionelle sparkling wines, elegant Pinot Noir and delicate white wines.
“We are excited to be joining one of the most dynamic and rapidly growing distribution businesses in the country, and particularly pleased that it is a family owned business with a genuine focus on wine” said Josef Chromy’s Chief Winemaker and General Manager, Jeremy Dineen. “We believe Oatley Fine Wine Merchants are a perfect fit for us because of their expertise, national footprint and dedication to providing high quality, family owned brands to the on-premise market.”
Josef Chromy and Pikes (announced earlier this week) will be distributed by OFWM in Australia both direct and through broad range wholesalers. Orders may be placed via firstname.lastname@example.org or calling 1800 OATLEY (628539).
Josef Chromy joins a select group of family-owned wine brands distributed by OFWM within Australia including: Ara Wines (Marlborough); Bremerton (Langhorne Creek); Champagnes Piper-Heidsieck and Charles Heidsieck (Fr); Chateau de Sours & Clos Cantenac (Bordeaux); Cherubino Wines (WA); Cumulus Wine Estates (Orange); Clover Hill (Tas); Derwent Estate (Tas); Giesen (Marlborough); La Gioiosa (It); Oakridge (Yarra Valley); Pikes (Clare Valley); Barone Ricasoli (Chianti); Robert Oatley Vineyards (Aus); Rockburn (Central Otago); Santi (It); Taltarni (Vic); The Lane (Adelaide Hills). OFWM also distributes Spiegelau stemware, Anchor Beers (USA) and Cape Grim water (Tas).
For further information contact Darren Jahn, OFWM Communications and Prestige Portfolio Manager on 0411 020574 or email@example.com
28 Mar 2017 0 Comments
Josef Chromy Wines has once again made Gourmet Traveller- Wine Magazines Best Australian Cellar Door List. If you haven't tried Chef Nick Raitt's menu - time for a visit. Book HERE
There have been some great duos scattered throughout history. Two individuals that when working together far exceed the sum of their parts. Abbott & Costello, Simon & Garfunkle, Caesar & Cleopatra, Punch & Judy, Rudd & Gillard... maybe strike that last one...
Anyway, we have our own duo here at the winery that have been working together throughout the years, helping to craft our wines to precision. Paul (Skipper) Barron and Bernard (Bernie) Longshaw together have close to 50 years experience working in wineries, undertaking the daily activities that keep the winery and the wines going.
While these two have spent many years working together, they couldn’t be any more different in almost every aspect. One is tall, the other is not so tall. One is precise and methodical, the other is fast and spontaneous. One is affable, the other is a bit of a grump. One likes ACDC, the other likes Jethro Tull. One has a red beard, the other has a white moustache.
What they do have in common is a vast array of experience, which means they know their way around virtually any equipment or piece of machinery in the winery. Having good cellar workers makes the world of difference for winemakers, in that we can trust them with the wines, and if there is a better way for something to be done, they will find it. Here at Josef Chromy, we are lucky to have two such employees, and that is something that other wineries would be envious of.
So if you see Paul or Bernie around, make sure you say hi, as they both love to have a chat and tell a story... that is one thing that they do have in common.
- Winemaker Stew
26 Feb 2017 0 Comments
Tasmanian Tourism is leading the way with the most medals at the Qantas Australian Tourism Awards. Congratulations to all Tasmanian finalists and medal winners. To be in the top 3 establishments in the country for the second year in a row for the Restaurant & Catering Class is an honour - a great testament to the hard work of our staff and the vision of an inspirational boss- Josef Chromy OAM. Cheers Joe!
20 Feb 2017 0 Comments
The two new tanks were produced by Kolmark, a stainless and mechanical fabrication company located in Rocherlea, Tasmania. Typically tanks of this size would be sourced from interstate, due to scales of economy. However, Kolmark has the facilities to build these larger scale tanks and when combined with their superior quality fabricating, it makes them the logical choice to undertake this work. Josef Chromy Wines is always looking to utilise local manufacturing companies, and having Kolmark here in Tasmania will be beneficial for the Tasmanian wine industry.
The new grape press is manufactured by German company Scharfenberger (they don’t make these in Australia yet!). It can press anything from 50kg to 18.5 tonnes of fruit. This is the first press of its kind to be able to operate as both an open slotted press (lots of oxygen), or a closed press (limited oxygen). This gives us greater options when pressing grapes to achieve the outcomes we want.
A South African, Israeli, Argentinian, Frenchman, New Zealander and Australian walk into a bar... it sounds like the beginnings of a bad joke, but hopefully not, as this will be a common occurrence come late February as our vintage crew arrives in Tasmania.
Vintage is a very high pressure time at the winery, so we require a highly skilled team to help us every year for eight to ten weeks. This year, there will be six people joining us from around the world. All of them have either qualifications in winemaking, or at least four years' experience working in high quality wineries.
The first weeks of March should see the first fruit of the 2017 vintage coming in. As you might imagine, it is all systems go here at the winery and in the vineyard, getting everything ready for another harvest.
The season so far has been relatively cool, especially in comparison to the past two years. The large volume of rainfall throughout Spring and into early Summer set the vines up for good growth, and filled the water storage capacity to a maximum, meaning water supply for irrigation should not be an issue for many vineyards throughout Tasmania.
Fruit set at this stage appears to be moderate, and when combined with some strong winds during flowering, it looks as though bunch weights may also be below average. This will in all likelihood result in a relatively small vintage in 2017. So we will be hoping for a quality over quantity outcome. The vineyard team are hard at work ensuring that this eventuates, by slashing, trimming, shoot positioning and leaf plucking to allow the optimum airflow and sunlight into the vines.
Here at the winery we are busy getting all of our remaining 2016 vintage wines into bottle, all the while waiting in anticipation for some new toys to arrive. Local stainless steel manufacturer Kolmark are building some new tanks for us, and we are waiting on a shiny new grape press to arrive from Germany. These are exciting times, but we have one eye on the clock in a race to get everything completed before the first fruit arrives. Then the real fun begins!
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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch Daily 11.45am - 2.30pm
(Closed Christmas Day).
370 Relbia Rd
Relbia Tasmania 7258
T 6335 8700
F 6335 8777