For any foodie, a trip to Southeast Queensland would not be complete without a day at Sirromet Winery.
Founded by Terry Morris in 2000, you will find Sirromet, Queensland’s most awarded winery, perched high up on a hilltop on Mt Cotton, 45 minutes from both Brisbane City and the Gold Coast.
Sirromet is the jewel in our culinary crown and an aesthetic pleasure to the eye. Functional as well as gorgeous, its state-of-the-art facilities in a picturesque location provide food and wine lovers with an impressive range of immersive experiences.
From day visits to onsite glamping, winery tours to tasting flights, picnics on the hillside under umbrellas to relaxed al fresco dining on the Tuscan Terrace, visitors can enjoy the Sirommet experience accompanied by breathtaking views to Moreton Bay and Stradbroke Island.
A philosophy of excellence is evident everywhere in the experience, from the polish of curated landscapes to the award-winning Granite Belt wines produced by Sirromet’s Chief Winemaker, Mike Hayes, ASVO Australian Winemaker of the Year 2017, and his team.
There are a couple of options for dining. We snack on a Premium Sirromet Wine Hamper as we sit in the grounds looking out over hills of rolling green.
Terry and Lurleen Morris’s daughter, Nadine, has just launched the Blanc de Blanc, a Méthode Traditionnelle sparkling wine made from 100% chardonnay. It’s the 2020 release, the 2017 vintage which has fermented in the bottle for three years, its enticing beading presented in a hand-signed bottle.
As we nibble on locally sourced meats, cheese, pâté and sweets, a helicopter lands on a field far below, bringing visitors to the winery for lunch. It’s on these expansive fields that A Day on the Green is regularly held for up to 13,000 people, featuring artists such as James Blunt, Simple Minds and Rod Stewart.
After visiting the Cellar Door for a tasting, we settle into lunch on the Tuscan Terrace under the shade of fig trees.
A parade of dishes arrive brimming with fresh goodness from land and sea; beautifully presented wholesome food uncluttered by pretence.
Sparkling fresh seafood such as Rocky Point Cobia crudo with an orange, fennel and hazelnut salad, and Braised octopus with preserved lemons and kalamata olives are left to speak for themselves, while perfectly cooked mains such as Chorizo and prawn linguini or Confit chicken with porcini mushrooms and braised cabbage emerge from a winter’s hibernation. It’s a Tuscan feast!
As we embark on dessert, Mike Hayes joins us to talk about wine philosophy and climate change. Winemaking, he tells us, is about the nature of the earth.
Already, Sirromet uses a wide range of wines, not only well-known grapes but also lesser known world-sourced varieties such as Saperavi, Fiano, Lagrein (the grandfather of Shiraz), Chambourcin and Vermentino, a white wine from the ‘Blue Zone’ of Sardinia, particularly suited to Queensland climate and food.
Awarded a Churchill Fellowship in 2015, Mike tells us how he has been studying less commonly known wine varieties. He outlines the importance of ‘autochthonous’ wines, those indigenous to the earth, for their climate resistant vines and their ability to cope with high humidity and high rainfall.
Mike describes his current project, creating a ‘vineyard of the future’ in conjunction with the Queensland College of Wine Tourism, experimenting with new varieties as well as old and observing how they cope with a changing climate.
We have been treated to a state-of-the-art winery experience at Sirromet, a thoroughly enjoyable day apart from the bustle of life, leaving with body and spirit enriched, a little more thoughtful about our world.
Sirromet Winery 850-938 Mount Cotton Rd, Mount Cotton Ph: 07 3206 2999
Open: Cellar Door Tastings open daily 10am – 4.30pm; Tuscan Terrace open daily for Lunch 11:30am – 2:30pm & Dinner 5:30pm – 8:30pm
NOTE: Learn more details of Sirromet’s various experiences on their website. Good Food Gold Coast visited the vineyard as a guest of Sirromet Wines.