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OUT WITH THE OLD, IN WITH THE NEW

20 Aug 2018 winery

The two best things to do at this time of year are 1) sit in front of an open fire with a glass of Josef Chromy Pinot, and 2) prune the vines that made the Josef Chromy Pinot. And not just the pinot, but the chardonnay, gris and all the rest. At this time of year, it is crucial that weak and old shoots are removed and the best shoots are laid down for new growth next season. It is arguably the most important time in the growing cycle to ensure we give our vines the attention needed to produce the very best quality fruit for next vintage. See what's involved.

With all of this important activity going on in the vineyard, we're pleased to introduce two new members of the Josef Chromy team - Viticulturist/Vineyard Manager Luciano Caravia, and Assistant Vineyard Manager Michael Wilson. Both Luciano and Michael bring a wealth of experience and knowledge and we’re excited to have them on board. The best wines are made in the vineyard, and we look forward to delivering even more exceptional wine in the years to come.

Meanwhile, in the winery, we’ve taken delivery of a new toy, with the arrival of a brand spanking new disgorging line that removes yeast lees from sparkling wine, leaving a lovely, clear bottle of bubbles. The new equipment has the potential to double our daily output of sparkling products, which is important as we have had trouble keeping up with demand!

In the cellar, we are racking and returning our barrel-aged red wines, removing excess sediment and giving the barrel interior a clean. We will soon finish the last white wine blending, fining and stabilising in preparation for filtering and bottling. We’ve had a great 2018 vintage by the look of everything and the hard work from earlier this year has paid off as we hit the final stretch. 

Pleasure in the job puts perfection in the work.” – Aristotle.

Josef Chromy Restaurant | Featured Winter Dessert Recipe

Sarah has crafted a delicious winter dish highlighting fresh and preserved mandarin, teamed with bitter dark chocolate and a gingerbread spiced mascarpone cream. One of the delicious desserts on our later winter dessert menu.

Gingerbread mascarpone with dark chocolate and Mandarin

Cocoa nib meringue

50g icing sugar

40g egg whites

3g cinnamon powder

3g ginger powder

20g cocoa nibs

Whisk icing sugar and whites to a stiff meringue. Fold through spice and nibs. Spread thinly over a flat tray. bake in oven at 150 for an hour and then turn oven down to 80 and leave in oven until dry.

Gingerbread syrup

100g water

2g nutmeg

6g cinnamon

6g ginger powder

12g vanilla bean paste

Salt

60g treacle

80g brown sugar

30g fresh ginger

bring water and dry spices, sugar and treacle to the boil. Take off heat. Blitz fresh ginger with spice liquid and then pass through a fine sieve. Cool.

Mascarpone

500g mascarpone

150g ginger syrup

Salt

Fold gently, don’t over mix. (note. If there is any gingerbread syrup left over can mix with spiced rum, mandarin or lime and ginger beer for a nice weekend beverage)

Mandarin granita

100ml mandarin juice

30g castor sugar

Lemon juice

1 sheet gelatin

Melt the sugar in mandarin juice (don’t bring to boil). Bloom gelatin, mix gelatin through juice and season with lemon juice to balance. freeze. Once frozen scrape with a fork.

To assemble

Put a quenelle of mascarpone on the bottom of the plate and use spoon to make a well in the centre. Crumble some dark chocolate. Clean and cut some fresh mandarin to also put in the well. Cover with broken meringue and put a spoon of mandarin granita to the side.

  

 

 

2018 Vintage Report

19 Apr 2018 2018, vintage

As others in the industry will attest, the 2018 vintage experienced one of the most extraordinary seasons, one that Tasmania has not witnessed in at least the last ten years. As Galileo so beautifully articulated, the sun definitely did its job this year, ripening those bunches of grapes with an assumption it had nothing better to do than to focus on Tasmania.

To put this in perspective, most years at Josef Chromy we’d usually start harvesting our grapes around the first week of March, but this year we started on February 19.  And once it started, it did not stop coming for the next eight weeks.....it was full on. It was a record breaking year for us, processing 2477 tons of grapes in just eight weeks, with some of our daily intakes reaching 140 tons which made for some pretty intense days.

With the huge volume of fruit received each day, it was critical that we put together a team of staff that was highly skilled and extremely efficient. This year we had eight people join us from all over the world including the U.S., Canada, Germany, and Switzerland. The team were nothing short of exceptional and arguably the best combination of skills and personalities we’ve seen in the eight years since I joined.

Despite nailing our biggest vintage on record, we also managed to squeeze in a regular Saturday barbecue lunch – it was particularly convenient that we managed to hire a qualified chef on our winery team this year… (Thanks Nic!)

We are in the final stages now, pressing the last of the reds and finishing off the white ferments. It’s an intricate stage of the process, ensuring the wines ferment to dryness. So far, everything appears to be going very well and the wines are looking vibrant and full of character.

The vineyard team is now on a well-earned break before pruning starts in May/June. And then preparation starts again for next year’s vintage.

As the processing stage winds down, our production team crank up the disgorgement of our sparkling wines so we can get it out to our many distributors. And then it will be time to get started on all of the 2018 aromatic wines.

You should expect to see some impressive wines on the back of this vintage; quality wines that are intense, full of flavour and typically varietal, and what you’d expect from a Josef Chromy wine. Based on what we’ve seen so far, 2018 is definitely going to be a vintage to watch.

Ockie Myburgh
Senior Winemaker

Special release - 2014 Block 17 Pinot Noir

24 Jan 2018

Every now and then we see a small batch of fruit that stands above the rest. Something that jumps out with a particular quality or attribute that stops you in your tracks and makes you wonder what would happen if you could bottle that batch just as it is. Usually, this is where the accountants step in with their logical reasoning - scales of economy, cost allocations and all that other sensible stuff - but when we found a few rows of exceptional fruit in one of our premier blocks in 2014, we decided to keep the batch separate anyway!

The resulting wine was as spectacular as we had hoped, but from this small batch, one single barrel stood above all. The oak worked seamlessly with the fruit, and no matter how many different combinations with other barrels we tried to blend, this one single barrel remained on a higher level.

Block 17 Pinot Noir

Now this brings us back to the accountants! We already knew they probably wouldn’t like the idea of a single batch, so we would have to be out of our minds to think they would agree to bottling a single barrel. The solution? We three winemakers took it upon ourselves to hand bottle, by gravity, this single barrel late one evening, with no fining and no filtering; just as it looked in barrel.

This wine shows incredible texture and weight, soft tannins and rich red fruits. We have held this limited bottling in our cellars for an additional two years, to allow the wine to develop towards its full potential. However, it will reward those patient types well into the next decade. 275 bottles available for $150 each. BUY NOW

- Winemaker Stew

 

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