Q&A: Josef Chromy OAM

NAME JOSEF CHROMY OAM

OCCUPATION ENTREPRENEUR & FOUNDER, JOSEF CHROMY WINES

COUNTRY AUSTRALIA (BORN CZECHOSLOVAKIA , 1930)

You started Josef Chromy Wines at the tender young age of 76 – your fourth wine venture in this region of Tassie. What’s special about the terroir and conditions around here?

The best way to get to know cool climate wines is to match them with great food while you are dining out or enjoying a home cooked meal. Riesling with its lemon-lime flavours typically goes well with fish and seafood like oysters, Sauvignon Blanc with its grassy flavours cuts through the strong flavours of spicy Asian dishes, Chardonnay has more weight but is also mellow and goes well with chicken and pork, Pinot Noir is best paired with heavier poultry and light red meats such as duck and lamb, while heavier reds like Cabernet Sauvignon and Shiraz are more suited to beef dishes.

What can people expect when visiting Josef Chromy Vineyard?

Our winery is one of the premier wine experiences in the Tamar Valley with an award-winning cellar door and restaurant that overlook a picturesque lake and vineyard. We are also a founding member of the Ultimate Winery Experiences of Australia that offers both winery tours and behind the label experiences where visitors can blend their own sparkling wines.

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What does a day in your life at the vineyard look like?

Firstly, I try to meet up with the vineyard manager and drive around the vineyard before catching up with the general manager and chief winemaker to inspect the winery and bottling operations. After tasting the latest wine batches from the tanks and blends in the laboratory, I move on to the cellar door and restaurant and often stop for lunch with business associates or take time to greet some of the visitors.

It’s well known how much you have done for Tasmanian food and wine. Have you had a chance to explore other parts of Australia?

I try to travel both within Australia and overseas at least once a year and have joined two dozen wine study tours with my friend and viticulturist Dr Richard Smart where we have visited wine regions around Australia and the world.

You say you weren’t a wine connoisseur before you started investing in local wineries in the 90s. For a wine novice, what would you suggest starting with to get to know Tasmania’s cool climate wines?

The vineyard is located inland from the Tamar River which means it has warmer days and cooler nights with less moisture and disease pressure than vineyards closer to the river and coast. These conditions and the rich black soils are ideal for growing cool climate grapes that have great varietal character at commercial yields with minimal disease.

WATCH OUR FACEBOOK LIVE WITH JOSEF CHROMY:

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If you had 48 hours to show first-timers around Launceston, where would you take them?

Stillwater Restaurant make a great breakfast. Then head to nearby Kings Bridge and walk up Cataract Walk to the Cataract Gorge. On your return via Cataract Walk, or the Zig Zag Track if you are energetic, drop by Alida Restaurant at Penny Royal for lunch. Alternatively, spend the afternoon on the river with Tamar River Cruises. Great restaurants to visit in the evening include Black Cow in the city for steak, Hallam’s Waterfront for seafood, and Mud Bar & Restaurant overlooking Seaport marina for delicious fusion meals. On your second day, Blue Café at Inveresk offer a great breakfast and they are also next to the Queen Victoria Museum and Art Gallery which has interesting displays. Nearby City Park is a great place to spend time and look over the Albert Hall before walking up Cameron Street to see dozens of historic buildings including the Post Office and Town Hall in Civic Square. Finally, you should definitely head out to Josef Chromy cellar door and restaurant for a wine tasting and lunch.

Most memorable meal ever?

Having lunch on a private table at the Albert Hall with Her Majesty The Queen and Australian Cricket Captain Ricky Ponting.