Cannibal Creek Chardonnay 2011




Harvest Details

•    Date 4/03/10 • 12.5 baume • pH 3.22 • TA 7.5gm/lt


•    Aromas of honeydew melon with cashew and oaky
      burnt match characters


•    Rich and elegant French Oak
•    White peach and smooth balanced acidity
•    Minerally and flinty characters attributed
      to our terroir

Wine Making

•    Wine maker and viticulture Patrick Hardiker
•    Oak - Coopers; Sirugue , Siquin Moreau and Vicard,
      barrel fermented in new and older French Oak
      aiming at a minimum of 30% new wood
•    French oak and between 30-50% is new
•    Malolatic fermentation - carefully monitored to
      achieve the right balance between buttery
      characters and fruit characters 

•    Control of the ferment temperature below 23 C
      retains the fruit charcters. Minimal handling
      is also important to ensure a fresh and
      fruity palate.


•    Clone i10V1
•    Cropping level 2.5-3 tonne per acre
•    Trellis: VSP
•    Soil: granitic, gravelley and sandy loam, a rich
      topsoil on a base of granite
•    Planted 1997 


     Our Philosophy is simple; to create unique
       wines with exceptional quality. Cultural practices
       ensure yielding vines produce intensely
       flavoured fruit. The grapes are handpicked
       and crafted; with the minimal handling producing
       traditional style boutique wine


•     13% alc/vol • 7.7 std drinks



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