Cannibal Creek wines are grown, tended and made onsite, by hand, using traditional low intervention methods, French oak and sustainable soil management. Wines are typical of french styles, great paired with food with warmth and complexity from lush, granite-rich soils in this piece of Victoria.
CANNIBAL CREEK RANGE
All of our wine is grown, tended, picked and made onsite by hand. We use traditional methods including french oak and have a minimal intervention approach.
Our award winning range includes: Sparkling Blanc de Blancs, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Merlot, Cabernet Sauvignon and Vin de Liqueur. We also release three Reserve labels Sauvignon Blanc, Chardonnay and Pinot Noir.
Museum releases can be purchased at the Cellar Door and through the Restaurant wine list.
Read more about each style and latest vintage through the link below.
“There isn’t a lot of Australian varietal Sauvignon Blanc that rivals the best from Marlborough in New Zealand, but Cannibal Creek comes very close… intense passionfruit and gooseberry flavour and nervy acidity supported by a fine, powdery and mineral background backbone of tightly knit phenolics.” Cannibal Creek Sauvignon Blanc 2014 – 95 points. Jeremy Oliver
Cannibal Creek Vineyard is about an hour East of Melbourne, on the fringe of Gippsland in Victoria. We are nestled in a greenbelt valley of high rainfall and rich soil farming land just beyond the urban sprawl, where the air becomes fresher and the distinct granite range of Mount Cannibal looms into view.
We have a total vineyard area of approximately 5 hectares comprising Pinot Noir, Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. We pick and tend the vines by hand, use sustainable soil nourishment methods, and intervene as little as possible after picking.
“4.5 stars – knocking at the door” James Halliday
CANNIBAL CREEK CELLAR DOOR
Visitors to Cannibal Creek arrive at our new combined Cellar Door and Restaurant. The architect is designed locally and then built by Pat himself. Catch a glimpse as you drive in of the vintage barn, which houses our old Cellar Door and the Winery, where we still make all our wines.
Kirsten is often one of the first people you meet. Pull up a stool at the long jarrah bar, relax at a table on the verandah, sink into a lounge by the fire, or spend a little longer over lunch. Local and imported items are sold through the Cellar Door, including cheese, pates, mustards, olives and oils.