2026 VINTAGE UPDATE:
WEEK 4 AT SIRROMET
AS WE MOVE INTO WEEK 4 OF VINTAGE, THIGS ARE HUMMING ALONG IN THE WINERY!
All whites are now safely in, including a final splash of Verdelho that we pressed and filtered to top up our juice reserves. Current white ferments include:
Verdelho – for the Seven Scenes range
Pinot Grigio – for the Seven Scenes range
Chardonnay – for NV Cuvée base
Fiano and Vermentino – for the Granit range
Chardonnay – both barrel and tank parcels for the Signature Chardonnay
Last week we welcomed in some early Merlot destined for Rosé. This ferment has just begun, giving us two parcels for Rosé production this season: one from Merlot, the other from hand-picked Pinot Noir, which is looking stunning halfway through fermentation. This will allow us to craft a lighter, paler Seven Scenes still Rosé this year, alongside the Cuvée Rosé sparkling.
Our 2026 Pinot Noir red wine has now been pressed. This year ’ s fruit mainly came from Block 45, complemented by the best parcels of Pinot clones from Block 14. Early impressions are very promising. Next steps: malolactic fermentation followed by barrel maturation. We currently have around 2,350L in tank.
The first of the Shiraz arrived on Friday the 13th – fortunately no bad luck here! Colour and flavour look excellent. We have approximately 13 tonnes of Shiraz Viognier fermenting, with more Shiraz expected tomorrow. While overall yields may be slightly down due to cold weather during flowering (which also affected Fiano and a few other varieties), the quality looks outstanding. We hope to produce a small batch of Le Sauvage Syrah again this year. Tomorrow we’ll taste each bin from Blocks 3 and 26 to select the best for hand-plunged ferments in flowerpots.
Chardonnay barrel ferments continue to progress beautifully, and all white tank ferments are developing well.
Looking ahead to next week, we’ll be bringing in Montepulciano and Merlot, and fitting in a bit of bottling along the way.
Vintage 2026 is shaping up to be a very exciting season – stay tuned!
HOW LONG HAVE YOU BEEN AT SIRROMET?
If you don’t count the nine weeks of Sunday WSET classes, I started at Sirromet in November 2025.
IF YOU COULD LIVE ANYWHERE IN THE WORLD, WHERE WOULD IT BE AND WHY?
WHAT DO YOU LIKE DOING IN YOUR SPARE TIME?
In my spare time, I like to go on walks and explore my neighbourhood, play guitar (only well enough to entertain myself!) and hang out with friends until my social battery runs out (which it never does).
I’d love to live on the south-east coast of Western Australia. IT has some of the most stunning beaches I have ever seen and, of course, the Margaret River does Chardonnay and Cabernet Sauvignon quite well!
WHAT IS YOUR FAVOURITE VARIETAL OF WINE?
Right now, it’s a battle between a buttery, oaked Chardonnay and a really earthy Cabernet Sauvignon.
WHAT FOOD AND WINE MATCH CAN YOU RECOMMEND?
Call it controversial if you will, but I’ve discovered a really spicy Shiraz pairs well with a choc-mint choc top, thanks to the Palace Cinemas for the introduction!
Mafaldine Pasta with Pork Ragu
Michael Dominici
Sirromet
Executive Chef
Method:
1.Heat olive oil in a large pot over medium heat
Ingredients:
FOR PORK RAGU
1kg pork shoulder diced
2 tbsp olive oil
1 small onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3–4 garlic cloves, minced
1 cup dry white wine
1 can crushed tomatoes
1 cup chicken stock
1 bay leaf
1 tsp dried thyme or oregano
Salt and black pepper
FOR THE PASTA
500g mafaldine
Salt for the pasta water
Parmesan or pecorino for serving
Fresh basil
2.Add onion, carrot and celery. Cook 8–10 minutes until softened and lightly golden
3 Add garlic and cook 1 minute more
4 Add the diced pork
5.Break it up with a spoon and cook until browned
6.Season with salt and pepper
7.Pour in the wine and simmer until mostly reduced
8 Add crushed tomatoes, chicken stock, bay leaf, and thyme
9.Bring to a gentle simmer
10.Reduce heat to low, cover partially, and cook 1.5–2 hours, stirring occasionally
11.Bring a large pot of salted water to a boil
12 Cook mafaldine until al dente
13.Add the drained pasta directly to the ragu
14.Toss gently, adding a little pasta water if needed to help the sauce cling
15.Plate with grated parmesan or pecorino
16.Add chopped basil
17.Finish with a drizzle of good olive oil
