Vintage Report 2016
We have had a fantastic vintage this year. We started with an early budburst in both the pinot noir and chardonnay by the 7th of September 2015, with the other varietals following soon after that. Weather for the first part of the season was relatively stable, with pretty cool temperatures around the 14 to 16 degrees in early spring.
Summer was a warm and long one and resulted in an early vintage for most parts of southern Victoria. We were picking chardonnay grapes for our sparkling base very early, on the 13th of February with sugars at 10.6 Baume.
All varietals were early and the last picking day fell on the 22th of March when we picked our cabernet sauvignon and merlot. Crops were all healthy with no pests or disease and cropping at approximately 2.5 tonne to the acre.
All the wines are looking fantastic in regards to flavour, colour and structure. There was little intervention needed to the fruit as we had near perfect figures with acids, sugars and pH very balanced. As in previous years, we are applying our compost tea and more which we are convinced is improving vine health and producing better quality fruit as noted above.
All our wines are in barrel and finished fermenting. We can declare vintage is done for another year. We have achieved some interesting pinot noir whole bunch ferments and wild yeast ferments. We are very pleased with the resulting wines so stay tuned!
It was a very successful vintage, albeit a very busy one, with the final stages of our new cellar door needing completion. This is finished now and we are open for business. We’ve included a menu for your interest and to check out some photos of the venue look on our Facebook page Cannibal Creek Vineyard.
Fortunately for us, Philippe Desrettes (Chef) and Karine Saille (Front of House Manager) have joined the team full time and both come with extensive hospitality experience (amongst other high profile gigs Philippe worked under the famous Pierre Koffmann in London, as did Gordon Ramsay who now owns it!) We are very privileged to have them on board as their food offering and service is outstanding.
All our wines are available for purchase through our website, our cellar door, or select stockists. Our 2011 Sparkling Blanc de Blancs has been written up in Tyson Stelzers Australian Sparkling Report 2016 and Included in The Hall Of Honour! The top 20% of all wines entered) We have given our label a facelift so look out for our beautiful new design!
The new cellar door is fantastic and if you have not had the chance to visit us yet, we encourage you to. We are open 7 days a week 11am until 5pm with a simpler menu Tuesday and Wednesday when Philippe and Karine are having their “ weekend”. The atmosphere, food and wines are all looking so good! We have received such fantastic feedback so far from our visitors, and we would like to say Merci!
Upcoming events — Celebrating Bastille Day Thursday the 14th of July from 6:30pm. Dress up in your best French gear… there will be exclusive wine offers and prizes for the best dressed!
Enjoy canapés on arrival and 3 courses of delicious French cuisine served on platters at communal tables. $105 per person includes matching Cannibal Creek wines. Other beverages including beer, soft drinks and an excellent selection of French wines are also available for purchase on the night.
Very limited seats- bookings essential We look forward to welcoming you all soon to Cannibal Creek Cheers from Pat,& Kirsten and Philippe & Karine