If you’re a local Taswegian, or spent some time touring our state these past few months, you’ll have found it a little chilly. So chilly, in fact...

THAT was Spring?

04 Dec 2018

THAT was spring? If you’re a local Taswegian, or spent some time touring our state these past few months, you’ll have found it a little chilly. So chilly, in fact, that some of the vineyards in the north and east of the state suffered some pretty devastating consequences, with frost biting quite a few of them. This was all caused by a looming El Niño cycle, approaching this summer. If you’re into your weather patterns, check out what the Bureau of Meteorology says about what the next few months will hold. 

This all means that over the coming months, we are in for an extended dry spell, and the risk of major frost events are more likely. We’re quite fortunate at Josef Chromy as our vineyard is generally protected from frost thanks to the air drainage from the hills; however, you can never be too sure, and we have lost some crop in the past, so will certainly be vigilant and on the lookout for any reoccurrence over the coming weeks. 

SuckerThe vineyard crew is hard at work desuckering (yep, that’s a technical word!) which basically means removing any non-fruitful shoots –  the ‘suckers’ – to encourage the vine to focus all its energy on the fruit bearing shoots. This is just another one of the many processes in the vineyard that encourages the vine to produce high quality fruit.

In the winery we are busy with the final filtration of the last of the aromatic whites. We’re also starting to prepare the sparkling base wines for tiraging early next year. The production team haven’t stopped these past three months, it seems, bottling all the whites and keeping the disgorging line running to keep stocks up for the pre-Christmas demand. It’s an insanely demanding time of year but seeing all that wine bottled and packaged up is very rewarding. 

The only other thing (and perhaps the most exciting part for us winemakers!) is the allocation and blending phase of our top Pinot Noir/Chardonnay wines. The blending cycle takes a good few weeks to finalise to make sure we produce only the best expression of vintage 2018. These premium wines will be something to look forward to in the near future, so stay tuned.

 Tasting Bench

As the year comes to a close, and we look to vintage 2019, it’s a good time to give a shout-out to all our loyal staff and thank them for their dedication to making, bottling and selling our quality wines. “It takes a village”, they say, and our little JC village is quite the team.

On that note, wishing you a wonderful Christmas, New Year and all round festive season. And don’t forget the sparkling! ORDER NOW

Ockie Myburgh
Senior Winemaker



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Cellar Door & Restaurant


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

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