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!
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 TAS 7258
03 6335 8700