Saturday may have been a scorcher in south-east Queensland, but even the heatwave conditions could not stop almost 100 people from taking part in Sirromet Wines’ annual Club Sirromet Harvest Day and grape stomp at Mount Cotton.
Across a three hour, early morning period, the pickers, many of whom travelled from as far as the Sunshine and Gold coasts to take part in the event, harvested almost 10 tonnes of the winery’s Chambourcin grapes.
Among the pickers was Glen Dunne, of Redland Bay, who with his wife Irene has participated in most of the winery’s annual harvests since they began more than 15 years ago.
Mr Dunne said the event offered a fun day and a unique experience.
“I really enjoy doing it,” he said.
“Where else can you get an experience like this?
“It’s good fun and something different to do.”
Following the harvest, the pickers were treated to a buffet breakfast prepared by Sirromet’s executive chef Andrew Mirosch, and the winery’s annual grape stomp, which saw nine of the pickers volunteer to climb into tubs of the freshly harvested fruit and stomp it into juice.
Sirromet’s chief winemaker Adam Chapman said the almost 10 tonnes of fruit harvested on the day would be chilled, crushed, pressed and drained by the following Monday, producing about 6500 litres of juice and, ultimately, about 9000 bottles of wine.
He said the annual Club Sirromet Harvest Day gave participants an opportunity to play an active role in the production of Sirromet’s award‐winning wines.
“The harvest day gives people the opportunity to become engaged in the wine making process and to learn about the intricacies of harvest and developing different styles of wine,” he said.
“We also had some fun along the way too, with the grape stomping activity.
“It’s been a good start to the vintage.”
Mr Chapman said Sirromet would commence harvesting the bulk of its 2017 vintage fruit from its 100-hectares of vines on its three vineyards located at Ballandean in the Granite Belt in early February, starting with Verdelho white grapes.
