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 Sirromet 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.
There are a couple of options for dining. You can snack on a Premium Sirromet Wine Hamper as we sit in the grounds looking out over hills of rolling green.
Nadine’s Blanc de Blanc, a Méthode Traditionnelle sparkling wine made from 100% chardonnay is a perfect accompaniment for a picnic. Fermented in the bottle for three years with enticing beading, it is presented in a hand-signed bottle.
Nibbling on locally sourced meats, cheese, pâté and sweets, you may see a helicopter land 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 pretense.
Sparkling fresh seafood such as Queensland King Prawns with heirloom tomatoes, orange, cress and ruby rose sauce, and pan-seared Mooloolaba scallops with mint pea puree speak for themselves.
Perfectly cooked mains such as Barramundi with broccolini, Duck pappardelle, Pan-seared chicken breast with sweetcorn cream and asparagus, and Potato gnocchi with pork, fennel and fried sage emerge from a winter’s hibernation. It’s a Tuscan feast!
Winemaking, we are told, is about the nature of the earth.
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’s climate and food.
Embarking on a tasting flight of four wines to accompany your meal is a great way to experience different varieties of wine. A flight allows us to taste wines outside our usual comfort zone without committing to a whole bottle or even a glass. You may discover a hidden gem, such as Sirromet’s Vermentino, which you would like to add to your summer drinks list.
A flight offers the opportunity to taste and compare wine varieties against each other, making their characteristics more evident. It may even lead to discussions about which would pair well with certain foods. A wine flight accompanying food (or a cellar door tasting) can help you establish which bottle/s you would like to purchase to best suit your needs.
On our day at Sirromet, we have been treated to a state-of-the-art winery experience, a thoroughly enjoyable day apart from the bustle of life. We leave relaxed with body and spirit enriched and, with information gained, 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. This review has been updated.