Crisp green apple and citrus flavours give freshness and vibrancy to the palate. Toasty and crushed nut complexity comes from five years ageing with yeast lees prior to disgorging. Fine structure, freshness, elegance and delicacy is underpinned by the natural acidity which gives length and balance. We have cellared the wine for 6 years so that it can be enjoyed now, however further bottle age will reward those who enjoy the complex toasty characters developed by further ageing.
Notes provided by Josef Chromy.
Josef Chromy Wines has a state-of-the-art winery at the base of the vineyard at Relbia, just south of Launceston. The modern and minimalist exterior provides a home for some of the best winemaking equipment available. Fruit reception begins with a vibrating hopper that gently shakes the grapes into the destemmer. The grapes are pumped gently into the press through a peristaltic pump, using the same technology that transfers live fish or pumps blood during heart bypass surgery. A high-tech German press enables juice extraction at low pressures, giving more delicate aromatic juices. All Pinot Noir is fermented in small batch open top fermenters and a pneumatic plunging device, co-developed by Josef, is used to gently plunge the cap and manage the extraction of colour and tannin during the fermentation. All the equipment and processes in the winery are designed to respect the delicate varietal flavours of the high quality, cool-climate Tasmanian fruit.