Cannibal Creek Chardonnay 2006

Description

Apricot and melon characters on the nose with a palate seamlessly integrated with clean acidity, oak structure and a fresh finish. 13.2% alc/vol. Std drinks 7.8. Diam closure.

Wine Making

• Barrel fermented in new and older oak aiming at the a minimum of 30% new wood. We carefully monitor malolactic fermentation to achieve the right balance and we control the temperature of ferments in the barrels, below 23 deg C at all times.
• Minimal handling is important and we try to only handle the wine when really necessarily so we retain fruit freshness and a clean palate.

Harvest Details

• Date 18/03/06
• 13 baume
• pH 3.14
• TA 7.4g/lt
• Temp 13 deg C

Reviews

• "Wine quality is outstanding with some of the best chardonnay ...in the region"
  Ralph Kyte-Powell, Wine Regions of Victoria 09
• “...balances winemaking craft with good chardonnay fruit very well. It has melon, peach and cashew aromas touched by creamy lees influence and a hint of burnt match. Smooth in the mouth, it retains intensity and real richness of flavour without sacrificing freshness and zip." 94/100 
  The Penguin Good Australian Wine Guide 2007
  Ralph Kyte-Powell and Huon Hooke
• "Elegant, creamy melon and fig; very good barrel ferment inputs; supple, smooth mouthfeel; good balance." 93/100 
  James Halliday - Australian Wine Companion 2006
• “…is very good…rich, creamy, buttery and multilayered, it’s one for lovers of big hedonistic chardonnays.”
  Max Allen Weekend Australian Sept 05

Medals

• Silver Gippsland wine show 2009

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Cannibal Creek Chardonnay 2006