Club Sirromet 2024 Autumn Release Tasting Notes

PERFECT PAIRING WINE & CHEESE

1. Pair wines and cheeses with equal intensity, creating balance between the favour profles.

2. Bold and big red wines pair best with aged cheeses.

3. Always match funky and unique cheeses with sweeter and fruitier wines.

4. Sparkling wine paired with soft, creamy cheeses is one of the best known combinations.

5. Wines and cheese from the same region will always pair beautifully together.

PINOT GRIGIO

Crème Fraîche, Feta, Ricotta

VERMENTINO

Ricotta, Tomme

CHARDONNAY

Brie, triple-cream cheeses

VERDELHO

Brie, Goats Cheese

NEBBIOLO

Brie, Feta, Goats Cheese, Grana Padano

ROSÉ

Havarti, Ricotta, Mozzarella

SYRAH

CABERNET SAUVIGNON Cheddar, Gouda

Gouda, Edam, soft/ripened cheeses

SEVEN SCENES

2023 Rosé

NOSE:

Pretty in pink, this Rosé offers an intensely fragrant nose of ripe strawberry, raspberry, briar rose and a hint of violets.

PALATE:

Beautifully ripe, red fruits with crisp citrus acidity adding texture to the palate with a fresh, dry fnish.

WINEMAKING COMMENTS:

Granite Belt Merlot from Blk 3 on our Seven Scenes vineyard, picked early for pretty forals and red berry fruit favours. A few hours skin contact was achieved through crush and gentle pressing only, to give a deep pink juice. Long, cool fermentation in stainless steel with an aromatic yeast, and just a touch of residual sugar left in the wine (5g/L). Minimal fning and fltration to keep the bright, pretty pink colour, bottled early. A very fresh and fruity Rosé that is delightful drinking in our warm Queensland weather

FOOD MATCHING:

A lovely match with south-east Asian such as Thai or Vietnamese stir-fries and salads.

NEWSNEAKPEEK RELEASE

SIRROMET

2023 Pinot Grigio

NOSE:

Lifted fragrance of fresh pear, honeysuckle and lemon.

PALATE:

On the palate, zesty white peach and touches of quince and exotic spice, crisp-textured and balanced with a delicious citrus fnish.

WINEMAKING COMMENTS:

Pinot Grigio is harvested from our Ballandean property, Night Sky, 250 million year old soils deliver the uniqueness required for delicious favours being harvested from the

vineyard and sculptured into a wine of prominence.

FOOD SUGGESTIONS:

Beer battered zucchini fowers stuffed with whipped minted feta, Salsa Verde & seasonal fowers.

SIRROMET

2023 Verdelho

NOSE:

Fragrance of white forals and ripe pineapple.

PALATE:

This Verdelho displays notes of tropical fruit characters - typical of this Portuguese variety. Perfectly integrated characteristics of grapefruit, melon and passionfruit with a crisp, lemon zest fnish. Aged briefy over yeast lees for a subtle creamy texture.

WINEMAKING COMMENTS:

Sirromet's vineyards are family owned and located in the Granite Belt. The region is a unique strip of land with mineral rich soil and cool, elevated climate.

FOOD MATCHING:

Chilled prawns & bug, seasonal vegetable salsa, avocado, fennel & spiked cocktail sauce.

GRANIT

2023 Vermentino

NOSE:

Vibrant aromas of white grapefruit, crisp green apple and white forals fll the senses.

PALATE:

Touches of fresh green herbs on the palate with hints of lemon and a clean citrus fnish.

WINEMAKING COMMENTS:

Early harvest from a warmer region to produce 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.

FOOD MATCHING:

Queensland prawns dressed in lime juice and ginger.

SIGNATURE COLLECTION

2019 Chardonnay

NOSE:

Beautifully integrated nose of ripe peach, grapefruit, rockmelon and touches of pineapple with creamy French oak and toasted nuts.

PALATE:

A dry, sophisticated style with rich layers of white peach, melon, waxy citrus and ripe green apple. Long fnish with a fne backbone of acidity and supported by subtle vanilla oak.

WINEMAKING COMMENTS:

Fruit was picked early to retain freshness and good acidity. Crushing and light pressing produced excellent quality juice

which was run to French oak barriques after cold settling. Fermentation commenced spontaneously showing favours from the wild yeasts unique to our vineyards, with a cultured yeast added to ensure fermentation completed. 30% of barrels underwent malolactic conversion adding creaminess. 12 months over yeast lees has produced a rounded wine with intense favours of lemon curd, juicy peach, apple and toasted hazelnuts.

FOOD MATCHING:

Homemade fresh gnocchi with wild mushroom ragu.

SIRROMET

2019 Cabernet Sauvignon

NOSE:

Cassis, bramble fruits and touches of mint and toasty oak spices.

PALATE:

An elegant, medium-bodied style with expressive notes of red and black currants, blueberry, forest foor and spice. Bright acidity keeps the fruit fresh through to the fnish with smooth ripe tannins adding structure with touches of cedary French oak.

WINEMAKING COMMENTS:

2019 was warm and dry with many red varieties ripening early,

and excellent quality of Cabernet Sauvignon produced on the Granite Belt. Selected parcels were fermented with gentle extraction, followed by careful ageing in older French oak barrels to soften tannins and integrate the lovely intense fruit.

FOOD MATCHING:

Handmade pasta with slow cooked lamb ragu.

GRANIT

2019 Nebbiolo

NOSE:

Lifted, feminine aromas of potpurrie, dried Turkish fgs, red cherries, pretty rose petals and rosehip with hints of savoury dried herbs.

PALATE:

Softer, fragrant and more approachable than many Nebbiolo's, with typical tannin taking on a more powdery and supportive role rather than dominating in this wine. Lovely open forals, dried fgs, both sour and red cherries and baking spices cover the palate.

WINEMAKING COMMENTS:

Careful handling and extraction was kept light to avoid tannic grip. Hand-plunged and matured in tank with a small portion matured in old oak for softness. Released at the perfect time, with lovely integration of forals, fruit and structure. In classic Italian style, this is a beautiful food wine.

FOOD MATCHING:

Duck pancakes, triple cooked whole duck, shaved & pickled Asian vegetables, fresh garden herbs, warm duck pancakes & Peking Duck sauce.

SIGNATURE COLLECTION

2019 Cabernets

NOSE:

An intense perfume of violets, cassis, plum and blackberry.

PALATE:

Cabernet Sauvignon and friendsexpressive Cabernet's intense cassis and fne tannin offers structure and elegance to the plush, plummy softness of Merlot. Just a dash of dark and brooding Petit Verdot with spice and chocolate tones completes this classic blend.

WINEMAKING COMMENTS:

2019 vintage was one of the best on record for red wines on the Granite Belt. It was a drought year however, so yields were defnitely

down with favour and concentration up. Around 9 months in oak. This wine is still very youthful, refecting the power and concentration of this vintage. This indicates this wine has a long cellaring potential, but is also good to drink now. With yields down and producing some of the best Merlot we have had in years, we decided to go with a Cabernet / Merlot blend. These varietals are used in Bordeaux blending and these blends are known as 'Cabernets'.

FOOD MATCHING:

Enjoy with chargrilled beef fllet, potato gratin, seasonal greens, truffe butter and jus.

LE SAUVAGE

2019 Syrah

NOSE:

Preserved cherries and plums, white pepper, concentrated aromas and touches of freshly shaved prosciutto.

PALATE:

Fresh, bright, lifted black fruits with touches of black olives and lifted violet characters. This mediumbodied Syrah encompasses a gentle acidity and fne grain tannin, drawing the fruit out into a mouthwatering fnish. An elegant and pretty style of Syrah that is extremely food-friendly, unlike Syrah/Shiraz from other Australian wine regions.

WINEMAKING COMMENTS:

100% wild fermented with minimal intervention. This medium- bodied, European style Syrah was made from a select parcel of fruit from the best block on our Seven Scenes vineyard. Kept separate from the rest, this was hand-plunged for gentle extraction to balance fruit concentration. Released after two years in bottle, the age will ensure the wine is perfectly ready for you to enjoy. Beautiful and graceful.

FOOD MATCHING:

Charcuterie platter and aged hard cheeses.

2021 Fortifed Sweet Verdelho

NOSE:

Baked pear, ripe apricots and touches of sweet pineapple and honey.

PALATE:

A delicate palate of honeyed stone-fruits with tropical overtones, a little citrus acidity to balance the sweetness, toffee apple and sweet spices delivering a silky mouth feel and fresh fnish.

WINEMAKING COMMENTS:

Verdelho was late harvested to encourage extra ripeness and complexity of both fresh and dried stone-fruit and tropical fruit favours.

The grapes were crushed and minimal fermentation permitted before fortifcation to the lower alcohol range of a fortifed style, ensuring that the spirit does not overpower the fruit. The wine was matured in stainless steel with some exposure to oxygen to allow development of honeyed and toffee-apple notes, then bottled early to preserve freshness. It is recommended that this wine is consumed within a day of opening, to enjoy at its best.

FOOD MATCHING:

Citrus infused crème caramel with compote of blood orange.

Lifted aromas, very delicate, fresh, peach, floral and citrus tones. Handcrafted to deliver a pretty, balanced palate of citrus and green apple with touches of grapefruit and pear, enhanced by the delicate, bubbly mousse.

Liftedaromas,verydelicate,fresh,peach,floralandcitrustones. Handcraftedtodeliverapretty,balancedpalateofcitrusandgreen applewithtouchesofgrapefruitandpear,enhancedbythedelicate, bubblymousse.

VINTAGE ROUND UP

CHARDONNAY

We started with an early harvest of Chardonnay for sparkling base from our Blk 4 Night Sky vineyard, crushed on the 23rd of January. For sparkling base we are looking for excellent acidity, fresh lemon and green apple favours and lower sugar levels to produce lower alcohol. In early February we also brought in more Chardonnay that makes up the base of our NV Cuvée fruity sparkling.

PINOT GRIGIO

We had two deliveries of Pinot Grigio the last week of January, also from Night Sky. This variety is picked a little earlier to produce a crisp, aromatic, fresh drinking style. Most of the wine is fermented in stainless steel, but this year we are also making a small amount of skin contact 'orange' wine in the clay amphorae.

VERDELHO & VIOGNIER

Two more white varieties arrived at the beginning of February. Since grafting some blocks to Fiano and Vermentino, we don't grow as much Verdelho and Viognier, but we crushed small quantities of both for our White Cuvée sparkling blend.

FIANO

A frm favourite amongst Cellar Door visitors, this is the third vintage from our Night Sky grafted vines. We harvested 8T of Fiano which looked outstanding this year and is happily fermenting now in tank.

PINOT NOIR FOR SPARKLING BASE

This year we are planning a new Signature Traditional Method Sparkling Chardonnay Pinot Noir. The Pinot Noir for this cuvée is hand harvested from Blk 45 on Seven Scenes.

PREMIUM CHARDONNAY

The fruit for our premium Signature and Le Sauvage Chardonnays is always from the beautiful Seven Scenes vineyard, Blk 7 and Blk 67. It is picked later than Night Sky and has a richer, more complex favour profle. Half the juice is wild fermented in older French oak, and the rest in stainless steel with a selected Burgundy strain of yeast.

EARLY PICKED MERLOT FOR ROSÉ

Following the success of the new Seven Scenes Rosé label last year, we are again carefully selecting early harvest Merlot from Blk 3 on Seven Scenes. Picked at this stage, the fruit is bursting with red cherry, berry and plum favours and will be fermented in stainless steel with a selected aromatic Rosé yeast.

PINOT NOIR

The frst of the 'serious reds' to be picked, our Blk 14 close-planted Pinot Noir arrived this week and is currently fermenting in our open top fermenters with hand plunging multiple times a day (including some weekend assistance from our Cellar Door Team - thanks guys!)

The 2024 vintage so far is looking very promising. More updates to come!

From Nadine and Risko

It has been huge start to the year for us here at the winery, with wonderful numbers of people experiencing Sirromet. Tourism has well and truly picked back up, notably a visit from 400 international guests on Saturday 9 March! We have been working hard on the extension of our business with a new tasting room now seating up to 200 people and Cellar Door is soon to release a brand new & delicious menu. Our focus has been to bring the community and local market to the venue where they can experience Sirromet 7 days a week.

We have had new projects in the pipeline which will aim to deliver improvements to our local community and inbound tourists. One of these projects include hosting more exclusive events aimed at serving the local community. A positive step forward for the future of Sirromet.

As always, we thank & appreciate your ongoing support as our valued Club members and hope you enjoy your wine this quarter!

Cheers,

Nadine Delahunty Director

Risko Isic CEO

Meet Makayla

DIGITAL SPECIALIST

HOW LONG HAVE YOU BEEN AT SIRROMET?

Over 2 months.

WHAT DO YOU LIKE DOING IN YOUR SPARE TIME?

Drink wine, spend time with my dog, and catching up with friends.

WHAT IS YOUR FAVOURITE VARIETAL OF WINE?

I’m a Chardonnay lover.

IF YOU COULD LIVE ANYWHERE IN THE WORLD WHERE WOULD IT BE AND WHY?

I would love to live in Copenhagen during Spring. I have no exact reason as to why, but I just do.

DESCRIBE YOUR PERFECT FOOD AND WINE BREAK.

The perfect break includes a charcuterie board with a couple of Chardonnay bottles. All enjoyed with my friends and partner - I don’t mind where we are, as long as everyone is enjoying themselves.

WHAT FOOD AND WINE MATCH CAN YOU RECOMMEND?

Salmon and Chardonnay: the perfect duo for dinner in my household.