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.
17 Aug 2018 Josef Chromy Restaurant
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.
6g ginger powder
12g vanilla bean paste
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.
150g ginger syrup
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)
100ml mandarin juice
30g castor sugar
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.
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.
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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