Born and bred in Tasmania, Jeremy Dineen was hand-picked by Josef to lead his namesake business since its inception in 2005. Prior to this, Jeremy had already developed an intimate knowledge of Tasmanian viticulture, and the complexities associated with contract winemaking, during five vintages at Hood Wines in southern Tasmania with as many as 38 vineyards under his care.
After studying winemaking at the University of South Australia’s Roseworthy campus, and deciding he was never going to make it as a bass guitarist, Jeremy completed numerous vintages in wine regions around Australia, including Western Australia, McLaren Vale and the Goulburn Valley, before returning to Tasmania. Once home, he became involved in the development of the broader Tasmanian wine industry as a member of the state industry association’s technical committee from 2002-2010, including 4 years as Chair. Jeremy was appointed as a Director of the association, now Wine Tasmania, from 2015-2019.
An accomplished wine show judge, Jeremy is a panel regular at shows including, the Royal Hobart Wine Show, Rutherglen Wine Show, International Sweet Wine Challenge, Royal Perth Wine Show, Macedon Ranges Wine Show, NSW Wine Awards and the Sydney Royal Wine Show. At the 2018 Royal Hobart Wine Show, he was the humble recipient of the Tasmania Award for Contributions to the State’s Wine Industry, and in the two years prior, a Finalist in the Australian Society of Viticulture and Oenology’s Winemaker of the Year.
At least half of the Tasmanian wine industry has Jeremy on speed-dial. He’s one of the industry’s great trouble-shooters, always on hand to offer advice and assistance. In the wake of the devastating 2018/19 Tasmanian bushfire season, he rallied contacts throughout the supply chain to produce a one-off Wildfire range of wines, raising $70,000 for the volunteer brigades of the Tasmanian Fire Service.
With a penchant for Riesling in all its forms, Jeremy has also gained a reputation for his pristine wine style. He aims for wines that are eminently drinkable, producing an outrageously popular Pinot Gris, aromatic and fruit-driven Pinot Noir and cultivating a sparkling ‘house style’ that is delicate and crisp.
Despite what he believes to be his tough exterior, the daily uniform of black everything is really just the failed bass guitarist still clinging to hope. Plus there’s no way he’s going to be that cool again when the UK’s Evening Standard opened a 2018 article about him with the line ‘Evoking a young Harrison Ford…’. Sorry, mate. Looks like you’re going to be a winemaker forever.
Ockie has always had a passion for cool climate wines, so in 2008, when he was offered the position of Assistant Winemaker at Bay of Fires in north-east Tasmania, he jumped at the chance. Hailing from South Africa, Ockie is a dedicated winemaker with a diverse background that spans Tasmania (Bay of Fires & Josef Chromy Wines), Clare Valley (Leasingham Wines), Mosel (Germany - ZGM), Hunter Valley (First Creek Wines) and Mudgee (Simon Gilbert Wines).
Ockie is passionate about his job and strives to create wines of exceptional quality with fruit sourced from the Josef Chromy vineyard. Ockie also has a wicked golf handicap and loves trout fishing on the highland lakes.
Scott first came to Josef Chromy Wines as a part of our 2017 Vintage Team, and stayed on to become Assistant Winemaker. Originally from South Africa, Scott has a Bachelor of Science with majors in both Horticulture and Plant Protection, and a Postgraduate Diploma in Wine Science. With experience working in both the Australian and NZ wine industries, in addition to Germany (Wiengut Flick), France (Domaine Francois Villard) and the USA (Paul Hobbs Wines), Scott was attracted to Tasmania by the elegance, poise and distinct purity of cool climate wines.
Scott’s favourite variety? "Chardonnay. Pinot Noir or Chardonnay. Probably Chardonnay. Or, Riesling. No, Chardonnay!" He regards Chardonnay as the ‘winemakers’ variety’ - not overly generous and allowing the winemaker to stamp their own style on the wine.
Outside of the winery, Scott is flexing his horticulture muscles by establishing a permaculture garden at home, already comprising nearly 40 fruit trees. It's almost enough to supply his household, and the local population of birds and possums. Not to mention his beloved pet rabbits Umlaut and Bobby Bob, and a motley crew of bantam chickens.
Having bribed his way across Russia at 18, taught English to Hong Kong execs at 19 and run out of money at 20, Dave was destined to find a dynamic industry to finance his backpacking. “If I can’t afford to stay there, I’ll work there” was the motto. So with a degree in hand and having worked as a sommelier in the UK’s Lake District in the mid 90’s, on returning home Dave took on various F&B and resort management roles at some of Australia’s iconic destinations. The eureka moment occurred while he was managing Seven Spirit Bay Wilderness Lodge in Arnhem Land and had a chance meeting with Len Evans. Enticing him deeper into the world of wine, Dave jumped the fence and became the Production, Sales and Export Manager for one of the pioneers of winery tourism in Australia (2002 - 2008 Warrenmang Vineyard & Resort).
Dave joined Josef Chromy Wines in mid 2008 after its first full financial year of operation with sales of 6,500 cases. In his own words, 'rarely is there an opportunity to join a wine business in its infancy, and develop and personally execute its sales and marketing strategy'. In seven short years, sales reached 45,000 cases. The wines are now available nationally and in 14 international markets.
As a founding member of Tourism Australia's Ultimate Winery Experiences of Australia, Dave has been instrumental in designing our guest experiences. Dave was one of 15 wine industry professionals identified in 2015 to participate in the Wine Australia Future Leaders Program to shape the future of the Australian wine industry.
Luciano Caravia joined Josef Chromy Wines in the role of Vineyard Manager in 2018. Combining a scientific background and a practical outlook, Luciano uses a systematic approach to achieve optimal productivity and quality in the vineyard, traits that also shine through in the finished wines.
After 7 years as a Viticulturist and Vineyard Manager in Chile’s Casablanca and Leida Valleys, Luciano moved with his family to Adelaide in 2011. Here he completed his PhD in Viticulture, and was recognised with a Dean’s Commendation for Doctoral Research Thesis Excellence. During this time, Luciano worked as Vineyard Technical Assistant at Adelaide’s Waite Campus vineyard.
After completing his postgraduate study, Luciano stepped outside of the wine industry briefly, working with Tasmania’s Costa Berries as Senior Horticulture Manager, before taking up the role at Josef Chromy Wines. Luciano is passionate about adapting vineyard management through continuous improvement. He aims to achieve vine balance, excellent grape quality and cost efficiency and recognises the importance of building a great team that share his passion for nurturing the Josef Chromy Wines vineyard estate.
When the muddy boots come off at the end of the day, Luciano spends his time running, fishing and relaxing with his family.
An environmental scientist by trade, Amy entered the wine industry in 2005 when she took on the role of Manager - Natural Resources with the Winemakers' Federation of Australia. Over the next five years, she worked with wine producers throughout Australia on environmental performance initiatives, and represented these initiatives at the International Organisation of Vine and Wine and the International Federation of Wine and Spirits. Amy co-developed the Global Wine Sector Environmental Sustainability Principles and the first iteration of the International Wine Carbon Footprint Calculator in cooperation with representatives from the South African, NZ and US wine industries.
Following a move to Tasmania in 2010, Amy dipped a toe into the hospitality side of the industry, working in the cellar doors at Frogmore Creek and Pooley Wines in southern Tasmania, before leasing and operating a cellar door and restaurant. Amy took on the new role of Wine Club Manager in 2016, tasked with fostering a growing cohort of loyal supporters. Proving her value as a jill-of-all-trades, that role has since been expanded to include all of our marketing and direct-to-consumer activities.
Amy is currently undertaking the Company Director's Course through the Australian Institute of Company Directors. She has a few rules that she lives by. None of them can be repeated here.
Originally from New Zealand, Nick made the early career move to Sydney to learn the trade at the renowned 'Restaurant Forty One'. After stints in upmarket eateries 'Otto' and 'Coast', Nick Spent time in London at the exclusive 'Cuckoo Club', working with some of London’s emerging talents.
Before returning to the southern hemisphere, Nick was a personal chef for the Royals of Oman, cooking for HRH the Queen, along with other Royals and political leaders. Returning to Sydney in 2009, Nick led the kitchens at 'Public Dining Room', 'Steel' and 'La Scala', cooking a full spectrum of cuisine styles from modern gastronomy, to charcoal and wood-grill cookery as well as classic Italian.
Starting with Josef Chromy Wines in 2016, Nick has developed a love for the ease of access to arguably the freshest, highest quality food available in Australia, right on his doorstep! With a love for the simple and pure cooking of each ingredient, Nick builds dishes into something special and unique to the surrounds of the kitchen.
The strongest influences on Nick's career have been in French and Italian cuisine. His inspiration lies in the simplicity and care for each individual ingredient that comes with Italian cooking, paired with the balance and technique that is the basis of French kitchens. Bringing these techniques into modern Tasmanian cuisine provides an exciting and exploratory phase to Nick’s journey as a Chef.
Nicole, a Tassie local, started her career in hospitality in Launceston twenty years ago with the intention of funding a holiday to Fiji. After finishing school, Nicole, like so many other young Tasmanians, decided to move to the mainland to study. With a desire to become a paramedic, Nicole undertook a Bachelor of Health Science in Melbourne, and while studying, worked part-time as a Food and Beverage Attendant at Melbourne's Crown Casino. By the time she had finished her degree, Nicole had worked her way up to the position of Events Manager and couldn’t bring herself to leave. During this time, Nicole organised events for the Make-a-Wish Foundation, AFL, Cricket Australia, many corporate events and weddings.
After six years at the Crown Casino, Nicole took on the position of Hotel Manager at the Rainbow Beach Hotel in Queensland. Josef Chromy Wines lured Nicole and her family back to Tasmania in 2012. In addition to managing a full calendar of events, she also represents Josef Chromy Wines' interests in Business Events Tasmania, the Professional Conference Organisers Association and Asia-Pacific Incentives and Meetings Expo initiatives.
Visitors to our cellar door will probably be familiar with Sandy, and the warmest of welcomes that she offers. Sandy is fluent in English, Mandarin and Taiwanese Hokkien. Her parents were part of the first generation to operate a travel agency in Taiwan in the 1970's when the government first allowed people to travel overseas, so tourism and hospitality is in Sandy's blood!
Sandy joined Josef Chromy Wines in 2018, and is responsible for managing our dedicated cellar door team, as well as conducting winery tours in English and Mandarin. Sandy has completed her Certificate III in Tourism, the Wine & Spirits Education Trust Level 2 qualification, and is currently studying towards a Diploma of Leadership and Management.
Whilst in Tasmania on holidays in 2010, Sandy visited the hugely popular Deloraine Craft Fair and promptly fell for the feature artist, a talented artisan blacksmith. They have since married and live on a beautiful, remote bush block north of Deloraine. Sandy wins the trophy for the most treacherous daily commute!
JOSEF CHROMY WINES PTY LTD | Ph 03 6335 8700 | firstname.lastname@example.org | 370 Relbia Rd RELBIA TAS 7258 | ABN 59 105 564 010
WARNING: Under the Liquor Licensing Act 1990, it is an offence a) for liquor to be delivered to a person under the age of 18 years (Penalty: $3,140 fine); and b) for a person under the age of 18 years to purchase liquor (Penalty:$1,570 fine). TAS Liquor Licence 58122.
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