Cannibal Creek
Chardonnay 2009

Harvest Details

•    Date 24/03/09 * baumé 12.5 * pH 3.2 * TA 7.28 g/lt

Bouquet

•    Subtle French Oak, hints of warm butter, cashews and apricot with notes of burnt match

Palate

•    Tight with firm acid
•    Physiological ripeness has produced a beautifully balanced wine, the structure is built around ripe fruit and oak, delivering a rich and rounded mouth feel
•    Terroir imparts minerally and flinty characters

Wine Making

•    Wine maker and viticulturist Patrick Hardiker
•    Oak – Coopers; Sirugue, Seguin Moreau and Vicard, barrel fermented in new and older French Oak aiming at a minimum of 30% new wood
•    Malolactic 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 characters. Minimal handling is also important to ensure a fresh and fruity palate. No residual sugar
•    Cellar 5-6 years

Viticulture

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

Philosophy

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