Located at picturesque Mount Cotton, just 30 minutes from Brisbane and the Gold Coast, Sirromet’s state-of-the-art facilities include the fully operating Winery, Cellar Door, Restaurant Lurleen’s and Tuscan Terrace, set against breathtaking natural scenery overlooking Moreton Bay.
State-of-the-art Production Facilities
Sirromet’s “Tank Farm” is home to 97 computerised insulated stainless steel wine tanks. These impressive structures, ranging from 3000 Litres to 80,000 Litres in size, have a total holding capacity of 2.2 million Litres. Our Vintage equipment includes a grape hopper and crusher/destemmer capable of processing 20 Tonnes 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 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.
Environmentally Sustainable Winemaking
Sirromet is passionate about environmentally sustainable wine production. Our initiatives include responsible water use, waste recycling, energy conservation, re-vegetation, wildlife conservation, and eco-friendly farming practices. We are committed to reducing our dependence on mains water, by collecting and purifying rainwater for potable use and dam water for irrigation. All green waste, cardboard and paper from the winery and restaurants – is recycled through an onsite worm farm for later use as fertiliser. Plastic and glass waste is also recycled off-site. Sirromet continues to innovate to increase efficiencies and reduce wastage. From smarter computerised refrigeration to use of modern “one-pass” filtration systems, recycling waste heat to make hot water and reducing our carbon footprint via 200kW of solar PV, our commitment is to make wine of the highest quality without compromising our environmental values.