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Sirromet 2009 vintage looking strong
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Sirromet chief winemaker Adam Chapman has started vintage this week, with excellent growing conditions in the Granite Belt producing plenty of high quality fruit, and has offered to help heat-affected southern Australia wineries with stock for white wines.
“The first grape off the vines is the sparkling base and slow ripening caused by cool nights has given us some lovely fruit and spinal acidity for making great sparkling bases,” he said.
“We have not seen any of the record hot weather that our southern colleagues have experienced and our flavours are tight and lean, so we’re off to another great vintage from fruit grown 820 metres above sea level in the Granite Belt.
“Also coming off this week is Verdelho and Pinot Gris. These are some of the best looking berries and bunches that I have ever seen — super clean with intense perfumed varietal characters. This is reflected in our analysis at the weighbridge with the lovely figures of Baume 11.5 and TA of 10.5g/L, pH 3.10. This vintage will prove again that the Granite Belt can produce some great cool climate fruit and show great varietal characters in the wines.”
Sirromet will crush approx 350t of fresh aromatic whites this year and already, 25% has been picked.
“Sirromet may be able to assist some of the heat-affected southern Australia wineries with some wine volume for whites. I see this as the Australian spirit to help wineries with wine volumes. If we are able to grow, crush and make whites that possess some of the best flavours and specs for years, why not help other wineries out if some volumes are in excess to our needs? Already, we have been requested to send down samples of juices and or wine samples from our 2009 vintage, so word is travelling fast.”
Sirromet’s reds are due to come off in late March to early April and are reported to be "looking fantastic".
Since opening its doors nearly nine years ago, Sirromet has amassed 381 wine awards, with 55 wine awards in 2008.
For more information, contact Adam Chapman, 0418 739 257 or email