Josef Chromy Chardonnay
The passion fruit flows through to the palate with delicate fruit sweetness and crisp acidity. The palate displays grassiness, asparagus and tomato bush leaf. This is interwoven with hints of passion fruit and citrus.
Our Normal RRP: £25.99 now £23.99
Product Description
Josef Chromy is a man of resilience and commitment, and profoundly shaped the Tasmanian wine landscape. While his journey began with ventures into renowned wineries such as Rochecombe (now Bay of Fires), Jansz, Heemskerk, and Tamar Ridge, it’s at his own estate where Joe’s passion for Tasmania truly blossoms today. Though Joe’s remarkable journey commenced as a 19-year-old fleeing war-ravaged Czechoslovakia, his legacy is deeply rooted in the Tasmanian soil. Having braved adversities and redefined success with his venture, Blue Ribbon Meat Products, Joe ventured into the wine industry, and launched Josef Chromy Wines in 2007, as a testament to his unwavering dedication to the Tasmanian land and its people.
A pale straw color and a hint of green. The bouquet offers delicate aromas of white peach, citrus blossom, and vanilla, inviting a sensory journey. The palate delivers a crisp and refreshing experience, revealing notes of ripe stone fruits, lemon zest, and subtle oak undertones. This Chardonnay is well-balanced, with a creamy texture and a long, lingering finish.
Grower: Josef Chromy
Grape Variety: Chardonnay
Style: Fresh and Crisp
Country: Tasmania
Appellation: Tamar Valley
Vintage: 2023/24
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Coriander and Pink Grapefruit Shrimps à la Pancha
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 dried shallot, minced
Juice of 1/2 pink grapefruit
60 ml (1/4 cup) fresh coriander, chopped
30 ml (2 tbsp.) sunflower oil
5 ml (1 tsp.) pink pepper, crushed
450 g (1 lb.) medium shrimps, shelled
For the dip //
180 ml (3/4 cup) sour cream
60 ml (1/4 cup) mayonnaise
45 ml (3 tbsp.) fresh coriander, chopped
Ground black pepper to taste
1. In a dish, mix the first 6 ingredients.
2. Cover and refrigerate 1 to 2 hours, stirring a few times.
3. In another bowl, mix the dip ingredients. Cover and chill until ready to serve.
4. Heat a plancha* on the barbecue for 15 minutes on high.
5. Turn down the heat and wait 1 minute before spreading the drained shrimp on the plancha. Cook 1 to 2 minutes on each side.
6. Serve with the dip.
£131.94 £119.94
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