Cannibal Creek Vineyard is our home and our way of life. We planted the vines over 20 years ago and we still tend the vines by hand today.
Nurturing the soil and the vines, guiding the fruit as it grows, treating it with care and very little intervention to produce fine wines that reflect where they are grown and the style they represent. Together with my wife Kirsten, we have built Cannibal Creek Vineyard into the business you see today.
While we didn’t set out to win awards, reviews on our first Pinot Noir gave us added confidence in the vineyard’s potential. After two decades of natural handling and light touch approach, we believe that today we are beginning to realise the true, impressive potential of what this terroir can produce.
It houses our barrel storage and transfer tanks, it was our Cellar Door up until early 2016 and it’s where we still make our wine today. It’s a place that holds fond memories well beyond practical function. Making wine is a bit like capturing a piece of that history. Ask us about any bottle and we’ve usually got a story or two about the soil and the seasons that year.
It’s also been a conscious decision. For us it just makes sense to intervene as little as we possibly can and just let it do its own thing in the barrel and the bottle. Even our soil care initiatives in the last few years have involved natural methods.
We are big fans of the Gippsland region and work with many local food and wine producers in our restaurant. We’re looking forward to being a part of a great regional future.