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SPRING AT THE WINERY A NEW SEASON IN THE VINEYARD AS WINTER FADES AND THE DAYS BEGIN TO WARM, SPRING BRINGS A SENSE OF RENEWAL TO THE WINERY. ACROSS THE VINEYARD, NEW GROWTH APPEARS, WHILE BEHIND THE SCENES, THE WINEMAKING TEAM PREPARES FOR THE NEXT VINTAGE AND WATCHES CLOSELY AS THE VINES BEGIN THEIR JOURNEY TOWARDS HARVEST. A Fresh Start in the Vineyard Spring is one of the most exciting times of year in the vineyard. After months of winter dormancy, the vines begin to wake as temperatures rise and daylight hours increase. Tiny buds burst open along the canes, followed by delicate green shoots and leaves that quickly fill the rows. These first signs of growth mark the beginning of another growing season. The new shoots will eventually produce flowers and grape bunches, making spring an important period for establishing the crop that will become future wine. For the vineyard team, it is also a busy time. Canopy work helps maintain airflow, sunlight and balance, while the team keeps a close eye on weather, pests and disease. Spring rainfall and warmer conditions can encourage healthy growth, but also bring new challenges.
From Buds to Blossoms As spring progresses, the vineyard transforms. New shoots develop flowers, with tiny grape clusters beginning to form. Flowering and fruit set are particularly important stages, as they help determine the season's eventual crop. Weather plays a major role, with wind, rain and cold conditions all having the potential to influence development. It is a reminder that winemaking begins long before a grape reaches the winery. Every bottle starts with decisions in the vineyard and conditions that are ultimately beyond our control.
What’s Happening at the Winery? While the vineyard bursts back into life, there is plenty happening inside the winery. The winemaking team is monitoring wines as they mature, tasting and assessing their development, while preparing tanks, barrels and equipment for the next vintage. Wines from previous vintages continue to evolve, whether in tank, barrel or bottle, while preparation begin for the fruit that will eventually arrive from the vineyard. The Beginning of Another Vintage For wine lovers, spring offers a chance to see the vineyard at one of its most beautiful and energetic points in the year. The vines are green and vibrant, the rows are filling with new life and there is a sense of anticipation throughout the property. There is still a long way to go before the grapes are ready for harvest, but every new shoot and flower is the beginning of the next vintage. So, next time you visit the winery in spring, take a moment to look between the vines. Those tiny green shoots are more than just signs of warmer weather — they are the first steps in the journey towards the wines that will eventually make their way into your glass. Spring has arrived and in the vineyard, the next vintage is already underway.
SEVEN SCENES
2024 Sauvignon Blanc TASTING NOTES: Scented wild gooseberries and passionfruit with hints of green pea. Our Sauvignon Blanc is handcrafted to deliver a fresh, crisp balance of zesty passionfruit, gooseberry and elderflower with a clean, citrus finish.
FOOD MATCHING: Chilled prawns and bug, seasonal vegetable salsa, avocado, fennel and spoiked cocktail sauce.
WINEMAKING COMMENTS: King Valley is one of Australia’s most picturesque and unspoilt valleys. The region benefits from a cool climate, with extremely varied terrain. A fresh, bright style made to be drunk young.
GRANIT
2024 Vermentino TASTING NOTES: Fresh and aromatic, with a lovely array of lemon, white nectarine, elderflower and hints of pineapple notes. White stone fruits and lemonade bush abounnd the palate supported by fresh salinity. WINEMAKING COMMENTS: The first vintage from our Granite Belt vineyards, producing a lighter, food-friendly style. Fermented and matured for a brief period in stainless steel. Bottled early for drinking now or within the next 18 months. Vermentino is a white-wine grape grown in various locations around the western Mediterranean:
north-western Italy, southern France, and the neighbouring islands of Corsica and Sardinia. It goes by various names, among them Pigato in Liguria, Favoritain Piedmont and Rolle in Provence, although there is long-standing disagreement over which of these are synonyms of Vermentino and which are distinct varieties in their own right. FOOD MATCHING: Queensland prawns dressed in lime juice and ginger.
ANNIVERSARY WINE
2025 XXV TASTING NOTES: This field blend of Vermentino, Chardonnay and Fiano marries the unwooded Chardonnay style we’ve crafted since our first vintages, with vibrant new Italian varieties. Fresh and textural, with notes of lemon, white grapefruit, exotic white flowers and a creamy savouriness with touches of culinary herbs. WINEMAKING COMMENTS: Beneath every vine lies a hidden story – a network of roots representing the moments, milestones and growth that have shaped Sirromet since 2000.
This wine honours Sirromet’s 25-year journey, blending the success of our early unoaked Chardonnay style with the exciting Italian white varieties shaping our future. Fruit was crushed and cofermented as a “field blend”, then matured briefly on lees for texture and complexity before early bottling to preserve freshness. A food-friendly wine, delicious now with the potential to age for 3–5 years. FOOD MATCHING: Roast chicken with garlic and rosemary, served with seasonal greens.
SIGNATURE COLLECTION
2024 Chardonnay TASTING NOTES: Concentrated fruit aromas of white and yellow grapefruit, white peach and ripe lemon with notes of flint and wet stone. Hints of rockmelon and fresh pineapple abound the palate with touches of vanilla and subtle creamy texture from French oak - a beautiful medium-bodied Chardonnay. WINEMAKING COMMENTS: 65% of this harvest was placed in French oak Hogs Heads for fermentation and maturation, with 20% going through malolactic fermentation.
The balance was fermented and matured in stainless steel with extended lees ageing. This adds creaminess, body and notes of flakey pastry and brioche. This Chardonnay was made with fruit from Blk 7 at our Seven Scenes vineyard. The vines at Seven Scenes are close-planted to encourage low yields and concentrate flavour. FOOD MATCHING: Baked snapper with lemon burnt butter sauce and steamed greens.
AMPHORA
2017 Chardonnay TASTING NOTES: A subtle, delicate skin-contact wine from a cooler vintage on the Granite Belt displaying white florals, honey, lemon zest, white peach and almond notes from skins. A soft texture and bright acidity reflect cooler climate style, with a clean palate and textural grip carrying through to a long, elegant finish.
textural essence of Chardonnay. Bottled early, it continues to evolve, with notes of sweet almond and a silky softness emerging as the wine matures. FOOD MATCHING: Oven-baked salmon or creamy, fresh pasta.
WINEMAKING COMMENTS: Crafted using ancient techniques, this wine was fermented and matured on skins in egg-shaped clay amphorae, with no oak influence, capturing the pure
SEVEN SCENES
2022 Cabernet Sauvignon TASTING NOTES: Bright aromas of blackcurrant, black cherry, perfumed violets and a touch of mint. A ripe, full-bodied style with rich, intense flavours of cassis, bramble and plum, balanced by firm tannins and vanilla oak on the finish. WINEMAKING COMMENTS: The 2022 Cabernet Sauvignon showcases the distinctive character of Coonawarra, with its renowned cool climate and terra rossa soils providing ideal conditions for producing structured, full-bodied Cabernet. Carefully selected fruit was gently processed and fermented to extract rich colour, depth and varietal character, highlighting it’s flavours
The wine was matured in oak to build complexity and texture, with subtle vanilla and spice characters complementing the ripe fruit. Careful management of fermentation and maturation has resulted in a wine with impressive concentration, balanced acidity and firm, fine-grained tannins, leading to a long, persistent finish. FOOD MATCHING: Try with standing rib roast with carrots in peppercorn cream.
GRANIT
2023 Lagrein TASTING NOTES: Aromas of red and black berry fruits – raspberry, red currant, black cherry, blackcurrant and hints of mulberry and boysenberry. Savoury notes of black olives as well as charry oak, vanilla and dark chocolate aromas fill the senses. Fruit, acid and tannin are woven together to provide a long, satisfying finish with characteristics of raspberry, mulberry, dark chocolate, black olives and a hint of vanilla from oak peering through and typical dried Italian herbs.
bodied red wine grape originating in northern Italy and is the grandfather grape to Syrah. An ancient grape variety that finds its home in the vineyards of TrentinoAlto Adige in north eastern Italy. Its wines are strong and full bodied, and the variety is particularly well known for the deep, dense colour it imparts on wines. FOOD MATCHING: Slow braised lamb shoulder, crispy potatoes, zesty baby roasted vegetables with rosemary jus & green olive salsa.
WINEMAKING COMMENTS: Lagrein (‘Lah-grey-n’) is a medium-
GRANIT
2024 Montepulciano TASTING NOTES: Soft and rich, jammy red and black berries crushed with baking spice and just a hint of vanilla. Inky purple toned with jammy black fruit and cassis, against a backdrop of soft, powdery tannins. WINEMAKING COMMENTS: Montepulciano is a red wine grape variety grown widely in central Italy, most notably its eastern Abruzzo, Marche and Molise regions. The variety was named after the Tuscan parish of Montepulciano, but, confusingly, is not used in the famous wines produced there (see Vino Nobile di Montepulciano).
Montepulciano (‘Mon-ta-pullchanno’) is a medium-bodied red wine grape originating in central Italy and the second most planted red grape in Italy (after Sangiovese). FOOD MATCHING: Herb & garlic marinated lamb with seasonal roasted vegetables.
LE SAUVAGE
2014 Syrah Viognier TASTING NOTES: An elegant wine with grace and intensity, dense fruit notes and structural power. Dark berry fruits and wild plum with hints of pepper, chocolate and sweet spice, and floral touches of orange blossom perfume from the Viognier. WINEMAKING COMMENTS: The 2014 Shiraz was wild fermented with a small portion of Viognier, allowing naturally occurring vineyard yeasts to drive fermentation and contribute additional complexity and character to the wine.
The wine was carefully matured in French oak, adding subtle spice, savoury complexity and well-integrated oak characters without overpowering the fruit. Extended bottle maturation has allowed the tannins to soften and the flavours to develop greater depth, resulting in a complex and elegant expression of the Granite Belt. FOOD MATCHING: Slow-roasted lamb shoulder with rosemary, garlic and roasted vegetables.
SIGNATURE COLLECTION
2024 Merlot TASTING NOTES: Intense aromas of ripe dark berries, blueberries and damson plums with delicate dark florals and fruitcake spice. Complex, layered fruits, spices and subtle oak notes are supported by silky, soft tannins on the palate. WINEMAKING COMMENTS: The Granite Belt provided perfect conditions to allow slow ripening and concentration and complexity of aromas and flavours. The deep intense colour and purity of fruit of the reds this vintage is particularly notable.
FOOD MATCHING: Enjoy with paccheri braised lamb ragu, green peas, tomato sugo, cherry tomatoes and buffalo cheese.
MUSEUM RELEASE
2012 Merlot TASTING NOTES: Soft, intense and perfumed, this 2012 Merlot displays bramble fruits and dark plum with lashings of rich fruit cake spice and supple, silky tannins. Touches of cedary oak with hints of rich chocolate and sweet cigar box notes add layers to the complex palate. We recomend decanting this wine for an hour to enhance the sensory imact of the aged characters. WINEMAKING COMMENTS: Sirromet’s family owned vineyards are located in Australia’s renowned Granite Belt wine region, known for its mineral rich soil and cool elevated climate. Chairman, Terry Morris, lends his Signature to this premium collection of wines at the heart of Sirromet’s winemaking tradition. Carefully cellared to allow graceful ageing, this Museum Release Merlot showcases the full potential of the ideal 2012 vintage, revealing the complexity and depth that only time can achieve. FOOD MATCHING: Slow-cooked duck, served over a silky parsnip purée and drizzled with a savoury plum and star anise reduction.
Meet Lilliana WEDDINGS & FUNCTIONS EXEC.
HOW LONG HAVE YOU BEEN AT SIRROMET? I started at Sirromet in April 2022 as a waitress at Tuscan Terrace, progressing to Team Leader and later picking up shifts in Functions. I then moved into a Supervisor role at Cellar Door followed by an administration role managing group bookings and smaller events. I then progressed into my current role as Wedding & Functions Executive. WHAT DO YOU LIKE DOING IN YOUR SPARE TIME? Reading, spending quality time with friends and enjoying the little things in life (like a glass of wine here and there)!
WHAT IS YOUR FAVOURITE VARIETAL OF WINE? Pinot Grigio. I love how fresh, crisp and easy-drinking it is. It’s light and refreshing, with those lovely citrus and pear notes and it’s the kind of wine I can happily enjoy on its own or with food. Perfect for a warm day, good company and a few glasses! IF YOU COULD LIVE ANYWHERE IN THE WORLD, WHERE WOULD IT BE & WHY? Germany — because I was raised there, so it will always feel like home, but also because it’s perfectly positioned to explore so many other beautiful places across Europe. . DESCRIBE YOUR PERFECT FOOD & WINE BREAK. Warm evening around sunset with a group of friends, soaking up the beautiful views and enjoying good conversation over a glass of wine. A generous antipasto platter — easily big enough to feed a bus load of people. The perfect relaxed way to spend an evening! WHAT FOOD & WINE MATCH CAN YOU RECOMMEND? Brie cheese (or any cheese as a matter of fact) and crackers with a cold glass of the Seven Scenes Cuvée Blanc. Or a glass of Sauvignon Blanc with seafood.
Italian Meatballs
Method:
Michael Dominici Sirromet Executive Chef Ingredients: FOR THE MEATBALLS 500g beef mince 250g pork mince 1 small onion, very finely diced 3 cloves garlic, minced 1 cup breadcrumbs ½ cup milk 1 egg ½ cup finely grated Parmesan 2 tbsp fresh parsley, chopped 1 tsp dried oregano 1 tsp salt ½ tsp black pepper 2 tbsp olive oil, for frying FOR THE TOMATO SAUCE 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 700ml passata 1 tsp dried oregano 1 tsp sugar, optional Salt and pepper, to taste A handful of fresh basil
1.Mix the breadcrumbs and milk in a large bowl. Leave for about 5 minutes until soft. 2.Add the beef, pork, onion, garlic, egg, Parmesan, parsley, oregano, salt and pepper. Mix gently with your hands until just combined. Don't overwork the meat or the meatballs can become tough. 3.Roll the mixture into balls about the size of a golf ball. You should get roughly 20–24 meatballs. 4.Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches, turning them so they're golden on several sides. They don't need to be cooked through yet. Remove and set aside. 5.In the same pan, add the onion and cook for 3–4 minutes. Add the garlic and cook for another 30 seconds. 6.Pour in the passata and add oregano, sugar if using, salt and pepper. Bring to a gentle simmer. 7.Return the meatballs to the sauce. Cover and simmer gently for 15–20 minutes, turning them once or twice, until cooked through. 8.Stir through fresh basil just before serving. Taste and adjust the seasoning.
VARIETAL
WINEMAKER'S CHOICE – 12 PACK MIXED
RED
WHITE
$416
$410
$393
2024 SEVEN SCENES
Sauvignon Blanc 2024 GRANIT
Vermentino 2025 ANNIVERSARY WINE
XXV 2024 SIGNATURE COLLECTION
Chardonnay 2017 AMPHORA
Chardonnay 2022 SEVEN SCENES
Cabernet Sauvignon 2023 GRANIT
Lagrein 2024 GRANIT
Montepulciano 2024 SIGNATURE COLLECTION
Merlot 2014 LE SAUVAGE
Syrah Viognier 2012 MUSEUM RELEASE
Merlot
RECOMMENDED RETAIL PRICE
Why not upgrade and choose your own wines? Ask about our Cellar Select Membership. For all enquiries please call the Sirromet Wine Club on +61 7 3516 4425 850 Mount Cotton Road, Mount Cotton, Queensland 4165 Email: tracey@sirromet.com
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