Winemaking

The Josef Chromy winery is known to produce exemplary Tasmanian sparkling wines (Methode Traditionelle).

We also love to grow and work with riesling, chardonnay, pinot gris, and – ideal in a cool climate, pinot noir.

Our whites are often characterised by a lifted citrus and delicate fruit notes. Our sparkling wines, renowned for their Granny Smith apple acidity, are a testament to our selective fermentation processes. 

When we look at our pinot noir wines, they have a distinctive red crunchy sour cherry fruit profile with a balanced whole bunch aromatic lift. The tannins are bold and structured, and with age, really come into their own with suppleness and finesse along the palate. 

We adopt a minimal intervention approach to winemaking that is pivotal in ensuring the natural characteristics of the fruit are front and centre. This includes practices like using native yeasts, minimal filtration, and judicious use of additives. 

In our oak maturation process, we exclusively use 228lt French barriques. This choice ensures our wines, especially varietals like pinot noir and chardonnay, inherit complementary characteristics without overwhelming their natural profiles. 

Sustainability is deeply ingrained in all that we do at Josef Chromy – from our vineyard to our winery and restaurant kitchen. In the winery, initiatives like a 100kW solar power system, advanced wastewater treatment, and extensive composting practices allow us to strive towards the best practices in sustainable wine production as set out by Sustainable Winegrowing Australia (SWA).

Learn more about our commitment to sustainability