Do you want to work for an established, Australian owned company? Josef Chromy winery was purchased in 2003 as an established 61 hectare vineyard at Relbia. It is now classed as one of Tasmania’s premier wine tourism businesses and we are currently seeking experienced Process & Production Workers.
09 Oct 2017 Chardonnay
We have had a number of questions recently asking why some Chardonnay’s have so much texture, but other Chardonnay’s and varieties don’t. When we are speaking of texture, we are referring to all those wine terms like mouth-feel, body, weight and viscosity... even fatness... it can be considered a good thing to call a wine fat, unlike my dog, who I called fat the other night and he bit me, I think there was a dog biscuit in my back pocket... anyway back to the story.
There are a number of reasons that could lead to a wine having texture or weight, and many of these come from fermentation properties. However a significant factor in making a wine of this style is what the French term ‘bâtonnage’. We fancy Tasmanian’s prefer to term it ‘barrel stirring’.
It is simply the process of stirring the lees in the barrel, which is made up of small particles of grape pulp and skins, and the yeast that fermented the wine. As these particles break down in the wine, they release polysaccharides and amino acids, which are perceived in our tastebuds and palate as textural and full bodied. So stirring gets all those particles in contact with the juice/wine and increases the surface ratio, so they get more of an impact.
There are many types of tools you can use to stir the lees; we use a simple stainless steel curved rod. We do this process twice a week for up to two months, depending on the wine. We even had some perspex fronted barrels made so we could see the impact of the stirring, so we would know how often to stir, as the lees are heavy and eventually settle back to the bottom of the barrel when not in suspension.
As with all things there is a delicate balancing act, as stirring is also introducing oxygen to the wine as well as particular flavours and aromatics. You can have too much of a good thing, or can you?
- Winemaker Stew
07 Aug 2017 Effervescence
MEDIA RELEASE Wednesday 2nd August 2017
Now in its fourth year and already described as one of the world’s best sparkling wine festivals, Effervescence Tasmania returns on 16-19 November 2017 to delight lovers of fine sparkling wine.
Boasting a world-class program of events expected to sell out as in previous years, Effervescence Tasmania will celebrate the New World’s best sparkling wines across a long weekend of luxury and indulgence. With almost 1000 guests participating in 2016, Effervescence Tasmania is rapidly developing a cult-following of sparkling wine enthusiasts from around Australia.
Having amassed 80 Hats to his name, acclaimed Chef Jacques Reymond will delight the senses with a Sunday Degustation Lunch at Josef Chromy Wines, presented by the Porsche Centre Hobart who will also showcase their luxury vehicles. Sunday also affords the opportunity to take brunch with Jansz’s Louisa Rose and visit accomplished sparkling producers in the Pipers River region of northern Tasmania.
Multi-award winning wine writer, television presenter and international speaker, Tyson Stelzer, will deliver his definitive Tasmanian Sparkling Masterclass. Stelzer is Australia’s pre-eminent authority on sparkling wine, authoring The Champagne Guide and providing the sparkling reviews for James Halliday’s Australian Wine Companion. In a first for Effervescence Tasmania, Stelzer will deliver a second masterclass focusing on Tasmanian sparkling wine within the global context.
Across the weekend, wine from Tasmania’s great sparkling houses will be presented, sampled and sold in the beautiful grounds of Josef Chromy Wines. Food and wine pairing will be the focus of masterclasses with Bruny Island Cheese and Huon Aquaculture. Intimate ‘Ferment’ sessions will have guests up close and personal with Tasmanian sparkling winemakers to ask questions and share stories. Art of Sparkling tours will offer entry into the Josef Chromy winery to see sparkling wine being disgorged and blended.
For those feeling the fizz all the way to their feet, Saturday night’s Bubbles and Beats featuring Sydney DJ Damien Goundrie is the perfect opportunity to dance away the excesses of the day.
Effervescence Tasmania invites those who make, who love and who are curious about sparkling wine to share in the celebrations. The full Effervescence Tasmania program and ticket sales are available at www.effervescencetasmania.com.
David Milne, Sales & Marketing Manager, Josef Chromy Wines
PH +61 (0)3 6335 8704 M +61 (0)400 859 332 E email@example.com
Apogee, Barringwood, Clover Hill, Delamere, Freycinet Vineyard, Frogmore Creek, Ghost Rock, House of Arras, Jansz, Josef Chromy Wines, Moorilla, Pipers Brook, Pirie Tasmania, Stefano Lubiana, Spring Vale and emerging sparkling producers (TBA).
24 Jul 2017 Effervescence
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.
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!
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
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
20 Mar 2017 winery
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
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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 TAS 7258
03 6335 8700