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Josef Chromy

Josef Chromy Estate Pinot Noir 2021 (Tasmania)

Josef Chromy Estate Pinot Noir 2021 (Tasmania)

Regular price $37.99
Regular price $42.99 Sale price $37.99
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Dozen Price: $455.88
RRP: $43.00

The Josef Chromy Estate Pinot Noir 2021 vintage is a beautiful dark red hue, with hints of garnet. With ripe, red berry fruits and subtle spice aromas. An elegant palate which builds, with layers of raspberry, forest floor and Lapin cherry. Smooth mid-palate with layers of dark chocolate and cherry. Silky, fine-grained tannins. Subtle oak balanced by refreshing acidity and a long finish. Savoury mouthfeel with long-chain tannin subtlety.

Wine Specifications

Variety: Pinot Noir

Size: 750mL

Region: Tasmania

ABV: 13.4%

Vintage: 2021

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Winery & Vintage Info

Josef Chromy OAM has been instrumental in the development of the Tasmanian food and wine industry, having owned and developed some of Tasmania’s leading wineries including Rochecombe (now Bay of Fires), Jansz, Heemskerk and Tamar Ridge.

At 76, when most people would be thinking about easing up, Joe launched Josef Chromy Wines in December 2007. In just over 4 years, Josef Chromy Wines made an impressive impact on the Australian wine industry. In a very short period, Josef Chromy Wines amassed 14 trophies and 170 medals, making it one of the most successful launches in the history of the Tasmanian Wine Industry.

Joe acknowledges Tasmania as the regional hero in this development. Josef Chromy Wines is the culmination of Joe’s experience in the Tamar Valley. The unique 60 ha vineyard site and location deliver both exquisite table and sparkling wines, and provides one of the most memorable food and wine experiences in Tasmania.

Hand-picked Pinot Noir placed in small batch open top fermenters with some batches including wild ferment. The 2021 vintage was fermented as 12 separate fractions, with 30% of the 2021 fruit coming from a single block. Some fruit was destemmed, with the whole-bunch portion in each fraction ranging from 0-100%. The final blend represents approximately 25% whole bunches. An initial cold soak is used to extract colour and water-soluble components. The ferments were allowed to warm and then most were inoculated, with some wild inclusion. Regular rémontage (pump-over) and pigéage (plunging) is used before the wine is pressed to tanks, racked and placed in French oak barriques when settled. The wine undergoes malolactic fermentation and is matured in oak for 8 months prior to bottling.

Whilst approachable now, the richness of fruit and fine tannins will reward careful cellaring with a complex, spicy wine. Optimum cellaring now to 2031.

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