Sirromet’s “Tank Farm” is home to 97 computerised insulated stainless steel wine tanks. These impressive structures, ranging from 3000L to 80,000L in size, have a total holding capacity of 2.2 million L. Our Vintage equipment includes a grape hopper and crusher/destemmer capable of processing 20T of grapes at once, 13 red wine fermenters and three grape presses. We have two bottling lines installed on site to make the transition from tank to bottle as seamless as possible. Young, fresh white wine styles are made entirely in tank and briefly aged before being bottled early to retain their intense bouquet. Barrel ageing is a vital part to the red winemaking process, as well as for wooded white styles. Sirromet uses a mix of traditional oak barrels, with 80% being French oak barriques and 20% American oak barrels. Our premium Chardonnay and Viognier are traditionally fermented in French oak. Oak barrels add complex flavours and soften the wines via a slow ageing over 10-15 months. Each barrel is used over five years, holding 4 to 6 different wines over this time, before being retired. Sirromet is also Queensland’s largest producer of premium traditional method sparkling wine. A labour of love, these wines are aged over yeast lees for 3-5 years or more after bottle fermentation, before going through disgorgement to remove the yeast in preparation for release.