Nestled in the picturesque hills of Mount Cotton, Queensland, Sirromet Winery is a testament to the art and science of winemaking. The journey from vineyard to bottle at Sirromet is a meticulous process that combines traditional techniques with modern innovations, ensuring that each bottle of wine embodies the essence of quality and craftsmanship. Let’s delve into the fascinating journey of Sirromet wines, from the vine to your glass.
The Vineyards
The journey begins in Sirromet’s vineyards, which span over 100 hectares across two locations: Mount Cotton and the Granite Belt. The Granite Belt region, located at an altitude of 800 metres, is known for its unique terroir, characterized by granite soils and a cool climate, perfect for growing a diverse range of grape varieties. Sirromet cultivates over 10 different grape varieties, including Chardonnay, Pinot Noir, Shiraz and Cabernet Sauvignon.
The vineyard team employs sustainable farming practices to nurture the vines, including minimal intervention techniques, organic composting, and careful water management. This commitment to sustainability ensures that the vineyards remain healthy and productive, while also preserving the environment.
Harvesting
Harvest season at Sirromet is a time of excitement and hard work. The timing of the harvest is crucial and is determined by the ripeness of the grapes, which is measured by their sugar levels, acidity, and flavour profile. The harvest typically takes place between February and April.
Sirromet employs both hand-picking and machine harvesting methods, depending on the grape variety and the desired wine style. Hand-picking is often used for premium wines, as it allows for a more selective harvest, ensuring that only the best grapes make it to the winery.
Winemaking
Once the grapes are harvested, they are transported to Sirromet’s state-of-the-art winery, where the winemaking process begins. The first step is crushing and destemming, which separates the grapes from the stems and gently crushes them to release their juice.
For white wines, the juice is quickly separated from the skins and transferred to fermentation tanks. For red wines, the skins remain with the juice during fermentation to extract colour, tannins, and flavour compounds. The fermentation process is carefully monitored and controlled, with temperatures and yeast strains selected to enhance the wine’s characteristics.
After fermentation, the wines are aged in a combination of stainless steel tanks and oak barrels. Oak aging adds complexity and depth to the wine, imparting subtle flavours of vanilla, spice, and toast. The aging process can range from a few months to several years, depending on the wine style.
Blending and Bottling
Once the aging process is complete, the winemaking team begins the delicate art of blending. This involves tasting and combining different batches of wine to achieve the desired flavour profile and balance. Blending is a crucial step that allows the winemakers to create consistent and high-quality wines year after year.
After blending, the wines are filtered and stabilized to ensure clarity and stability. Finally, the wine is bottled, labelled, and prepared for distribution. Each bottle of Sirromet wine is a product of passion, dedication, and meticulous attention to detail.
From Bottle to Glass
The journey of Sirromet wines does not end at the winery. The bottles are then distributed to wine enthusiasts across Australia and around the world. Whether enjoyed at a special occasion, a casual gathering, or a quiet evening at home, each sip of Sirromet wine is a celebration of the journey from vineyard to bottle.
In conclusion, the journey of Sirromet wines is a remarkable process that highlights the harmony between nature and human expertise. From the nurturing of the vineyards to the artful blending and bottling, every step is a testament to Sirromet’s commitment to excellence. So, the next time you enjoy a glass of Sirromet wine, take a moment to appreciate the journey that brought it to your table.
Author – Risko Isic – CEO of Sirromet