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Cannibal Creek Vineyard - Gippsland Winery
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Latest Information
Vineyard Dining with Refined Shared Plates
Ratings
Reviews
Photos
Menu
Tarago olive oil and balsamic
with pickles and bread
with quince paste, pickles and crackers
chickpeas, sweet potato, quinoa, feta salad
prune and herb terrine, toasted brioche
Smoked bacon & Local free range eggs tart, apricot chutney
crab claw, citrus & local potato cakes
leek and herbs arancini, mayonnaise
crab claw & Clarence River prawn's mousseline, bisque
green beans, kipfler chips, Café de Paris butter
pork sausage, lima beans and smoked bacon "Cassoulet style"
red cabbage, bock choy, apple & black pudding sauce
creamy mash, greens & grain mustard sauce
prawn tail, silky pumpkin, gratin Dauphinois, lemon beurre blanc
creamy mash, green beans, mushroom, bacon & red wine sauce
rhubarb & citrus syrup
vanilla ice cream
passion fruit syrup, Chantilly cream
sultanas & prune flan style, candied fruit ice cream
with quince paste, pickles and crackers
Our first sparkling release. 10 years on lees. Pinot Noir and Chardonnay. Unlabeled bottle. Gold Fed Square Regional Wine Awards 2009
Fresh and fruity with creamy fullness and bready complexity. At least 3 years on lees. Medal winner Royal Melbourne Wine Awards 2016
Complex yet fresh with 4 years on lees. Best Sparkling at Gippsland Wine Show 2014
A fine bead and flinty finish. Four years on lees. From a cool and wet vintage. Hall of Honour - Tyson Stelzer's - 93 pts 4 stars Australian Sparkling Wine Report 2016
Imported Cuvée from Chouilly region. Long aged, partly in barrels. Subtle ginger and mineral. Works well with richer foods
Distinctive for its full bodied toasty character derived from a high proportion of Pinot Noir and the inclusion of base wine that has been matured in oak
Tank fermented with lees in our original style. Lemon and lime feature along with mineral and flinty characters
Fume Blanc style, smoky oak characters with aromas of passionfruit and lemon curd, citrus hints on the palate
Fume Blanc style crisp and clean with a complex and generous mouthfeel. Gold medal "Le Concours des vin du Victoria" 2015
Intensely fruity nose with fresh lime palate. Top Gold at Gippsland Wine Show 2014
Our French Sauvignon Blanc. Appelation AOC Cotes de Bergerac Sec. Great aromatic nose, vanilla with characters from part oak ageing
A charming off dry style from South Gippsland
Delicious floral, honey and spicy notes from West Gippsland
Stone fruit nose, creamy palate with a fresh, flinty finish and subtle French oak. Medal winner Royal Melbourne Wine Awards 2016
Tiny crop, beautifully integrated French Oak
Apricot, almond, ripe peach finishing with honey notes and natural acidity. Medal winner - Royal Melbourne Show 2014
Cashews and fruit on the nose with a smooth palate full of citrus characters. Best Victorian Wines at the Federation Square Wine Show 2014
Apricot, burnt match with creamy French Oak and a mineral fresh finish. 95/100 James Halliday
French Australian Chamber of Commerce-Le Concours des Vins de Victoria 2014: Trophy Best Wine of the Show / Trophy Best Open Class Chardonnay / Trophy Best White Wine of the Show
A bigger style from a hot year still displaying good fruit and a lively palate. 95/100 James Halliday
Mt Burnett, West Gippsland. Citrus and tropical fruit flavours with spicy vanilla oak
Macedon Ranges, Victoria. Creamy oak, gently toasty, sweet-cedar with apple and grapefruit
Fresh and vivid, white flowers mixed with citrus notes
Exotic, white stonefruit flavours and a long lush finish. Yarra Valley, Victoria
Fresh raspberries and cherries with a medium to full crisp dry finish. Clare Valley, South Australia
France, AOC Cotes de Provence. Grenache and cinsault blend full of berries and ripe peaches. Dry and crisp
Violet and cherry, earthy, complex. Lively and elegant with violet and cherry, some oak and earthiness. Gold - Gippsland Wine Show 2016
Very small crop due to hail during flowering but perfect figures at harvest, wild yeast no intervention
Silver - Royal Melbourne Show 2014
Gold - Le Concours des Vins de Victoria 2014
Gold – Canberra Winewise Small Vignerons Awards 2011
Macedon Ranges, Victoria. Earthy, briary tones intersperse with fresh red and black summer berries, cherry and oaky notes
Deep dark fruit over the top of some herbal elements
A rich palate of chocolate, plum, and oak. Medal Winner Canberra Winewise Awards 2016
Rich nose of cherry and ripe plum, velvety and lively palate. 50% Merlot / 50% Cabernet Sauvignon. Medal Winner Canberra Winewise Awards 2016
Sweet cherry and cassis characters, Plum and chocolate richness. Aged on oak. 93/100 James Halliday 2016
70% Merlot 30% Cabernet Sauvignon. 93/100 Wine Genius Review 2015
Heyfield, Central Gippsland. Intense concentrated berry fruit with very good length of palate. Best Shiraz, Gippsland Wine Show 2016
From Fitou, France. Delicious blend of Grenache, Carignan and Syrah. A new style of Fitou bursting with fruit and spice
Dark chocolate and ripe berry lightly fermented pinot noir juice, fortified with smooth wood aged brandy matured in old French Oak
French grape liqueur distilled with a traditional alambic and aged in light toasted oak barrels
Apple Liqueur from Normandie, France. Double distilled and aged in oak
Lightly fermented merlot juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Tarago olive oil and balsamic
with pickles and bread
with quince paste, pickles and crackers
chickpeas, sweet potato, quinoa, feta salad
prune and herb terrine, toasted brioche
Smoked bacon Local free range eggs tart, apricot chutney
crab claw, citrus local potato cakes
leek and herbs arancini, mayonnaise
crab claw Clarence River prawn's mousseline, bisque
green beans, kipfler chips, Café de Paris butter
pork sausage, lima beans and smoked bacon "Cassoulet style"
red cabbage, bock choy, apple black pudding sauce
creamy mash, greens grain mustard sauce
prawn tail, silky pumpkin, gratin Dauphinois, lemon beurre blanc
creamy mash, green beans, mushroom, bacon red wine sauce
rhubarb citrus syrup
vanilla ice cream
passion fruit syrup, Chantilly cream
sultanas prune flan style, candied fruit ice cream
with quince paste, pickles and crackers
Our first sparkling release. 10 years on lees. Pinot Noir and Chardonnay. Unlabeled bottle. Gold Fed Square Regional Wine Awards 2009
Fresh and fruity with creamy fullness and bready complexity. At least 3 years on lees. Medal winner Royal Melbourne Wine Awards 2016
Complex yet fresh with 4 years on lees. Best Sparkling at Gippsland Wine Show 2014
A fine bead and flinty finish. Four years on lees. From a cool and wet vintage. Hall of Honour - Tyson Stelzer's - 93 pts 4 stars Australian Sparkling Wine Report 2016
Imported Cuvée from Chouilly region. Long aged, partly in barrels. Subtle ginger and mineral. Works well with richer foods
Distinctive for its full bodied toasty character derived from a high proportion of Pinot Noir and the inclusion of base wine that has been matured in oak
Tank fermented with lees in our original style. Lemon and lime feature along with mineral and flinty characters
Fume Blanc style, smoky oak characters with aromas of passionfruit and lemon curd, citrus hints on the palate
Fume Blanc style crisp and clean with a complex and generous mouthfeel. Gold medal "Le Concours des vin du Victoria" 2015
Intensely fruity nose with fresh lime palate. Top Gold at Gippsland Wine Show 2014
Our French Sauvignon Blanc. Appelation AOC Cotes de Bergerac Sec. Great aromatic nose, vanilla with characters from part oak ageing
A charming off dry style from South Gippsland
Delicious floral, honey and spicy notes from West Gippsland
Stone fruit nose, creamy palate with a fresh, flinty finish and subtle French oak. Medal winner Royal Melbourne Wine Awards 2016
Tiny crop, beautifully integrated French Oak
Apricot, almond, ripe peach finishing with honey notes and natural acidity. Medal winner - Royal Melbourne Show 2014
Cashews and fruit on the nose with a smooth palate full of citrus characters. Best Victorian Wines at the Federation Square Wine Show 2014
Apricot, burnt match with creamy French Oak and a mineral fresh finish. 95/100 James Halliday
French Australian Chamber of Commerce-Le Concours des Vins de Victoria 2014: Trophy Best Wine of the Show / Trophy Best Open Class Chardonnay / Trophy Best White Wine of the Show
A bigger style from a hot year still displaying good fruit and a lively palate. 95/100 James Halliday
Mt Burnett, West Gippsland. Citrus and tropical fruit flavours with spicy vanilla oak
Macedon Ranges, Victoria. Creamy oak, gently toasty, sweet-cedar with apple and grapefruit
Fresh and vivid, white flowers mixed with citrus notes
Exotic, white stonefruit flavours and a long lush finish. Yarra Valley, Victoria
Fresh raspberries and cherries with a medium to full crisp dry finish. Clare Valley, South Australia
France, AOC Cotes de Provence. Grenache and cinsault blend full of berries and ripe peaches. Dry and crisp
Violet and cherry, earthy, complex. Lively and elegant with violet and cherry, some oak and earthiness. Gold - Gippsland Wine Show 2016
Very small crop due to hail during flowering but perfect figures at harvest, wild yeast no intervention
Silver - Royal Melbourne Show 2014
Gold - Le Concours des Vins de Victoria 2014
Gold – Canberra Winewise Small Vignerons Awards 2011
Macedon Ranges, Victoria. Earthy, briary tones intersperse with fresh red and black summer berries, cherry and oaky notes
Deep dark fruit over the top of some herbal elements
A rich palate of chocolate, plum, and oak. Medal Winner Canberra Winewise Awards 2016
Rich nose of cherry and ripe plum, velvety and lively palate. 50% Merlot / 50% Cabernet Sauvignon. Medal Winner Canberra Winewise Awards 2016
Sweet cherry and cassis characters, Plum and chocolate richness. Aged on oak. 93/100 James Halliday 2016
70% Merlot 30% Cabernet Sauvignon. 93/100 Wine Genius Review 2015
Heyfield, Central Gippsland. Intense concentrated berry fruit with very good length of palate. Best Shiraz, Gippsland Wine Show 2016
From Fitou, France. Delicious blend of Grenache, Carignan and Syrah. A new style of Fitou bursting with fruit and spice
Dark chocolate and ripe berry lightly fermented pinot noir juice, fortified with smooth wood aged brandy matured in old French Oak
French grape liqueur distilled with a traditional alambic and aged in light toasted oak barrels
Apple Liqueur from Normandie, France. Double distilled and aged in oak
Lightly fermented merlot juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Tarago olive oil and balsamic
with pickles and bread
with quince paste, pickles and crackers
chickpeas, sweet potato, quinoa, feta salad
prune and herb terrine, toasted brioche
Smoked bacon & Local free range eggs tart, apricot chutney
crab claw, citrus & local potato cakes
leek and herbs arancini, mayonnaise
crab claw & Clarence River prawn's mousseline, bisque
green beans, kipfler chips, Café de Paris butter
pork sausage, lima beans and smoked bacon "Cassoulet style"
red cabbage, bock choy, apple & black pudding sauce
creamy mash, greens & grain mustard sauce
prawn tail, silky pumpkin, gratin Dauphinois, lemon beurre blanc
creamy mash, green beans, mushroom, bacon & red wine sauce
rhubarb & citrus syrup
vanilla ice cream
passion fruit syrup, Chantilly cream
sultanas & prune flan style, candied fruit ice cream
with quince paste, pickles and crackers
Our first sparkling release. 10 years on lees. Pinot Noir and Chardonnay. Unlabeled bottle. Gold Fed Square Regional Wine Awards 2009
Fresh and fruity with creamy fullness and bready complexity. At least 3 years on lees. Medal winner Royal Melbourne Wine Awards 2016
Complex yet fresh with 4 years on lees. Best Sparkling at Gippsland Wine Show 2014
A fine bead and flinty finish. Four years on lees. From a cool and wet vintage. Hall of Honour - Tyson Stelzer's - 93 pts 4 stars Australian Sparkling Wine Report 2016
Imported Cuvée from Chouilly region. Long aged, partly in barrels. Subtle ginger and mineral. Works well with richer foods
Distinctive for its full bodied toasty character derived from a high proportion of Pinot Noir and the inclusion of base wine that has been matured in oak
Tank fermented with lees in our original style. Lemon and lime feature along with mineral and flinty characters
Fume Blanc style, smoky oak characters with aromas of passionfruit and lemon curd, citrus hints on the palate
Fume Blanc style crisp and clean with a complex and generous mouthfeel. Gold medal "Le Concours des vin du Victoria" 2015
Intensely fruity nose with fresh lime palate. Top Gold at Gippsland Wine Show 2014
Our French Sauvignon Blanc. Appelation AOC Cotes de Bergerac Sec. Great aromatic nose, vanilla with characters from part oak ageing
A charming off dry style from South Gippsland
Delicious floral, honey and spicy notes from West Gippsland
Stone fruit nose, creamy palate with a fresh, flinty finish and subtle French oak. Medal winner Royal Melbourne Wine Awards 2016
Tiny crop, beautifully integrated French Oak
Apricot, almond, ripe peach finishing with honey notes and natural acidity. Medal winner - Royal Melbourne Show 2014
Cashews and fruit on the nose with a smooth palate full of citrus characters. Best Victorian Wines at the Federation Square Wine Show 2014
Apricot, burnt match with creamy French Oak and a mineral fresh finish. 95/100 James Halliday
French Australian Chamber of Commerce-Le Concours des Vins de Victoria 2014: Trophy Best Wine of the Show / Trophy Best Open Class Chardonnay / Trophy Best White Wine of the Show
A bigger style from a hot year still displaying good fruit and a lively palate. 95/100 James Halliday
Mt Burnett, West Gippsland. Citrus and tropical fruit flavours with spicy vanilla oak
Macedon Ranges, Victoria. Creamy oak, gently toasty, sweet-cedar with apple and grapefruit
Fresh and vivid, white flowers mixed with citrus notes
Exotic, white stonefruit flavours and a long lush finish. Yarra Valley, Victoria
Fresh raspberries and cherries with a medium to full crisp dry finish. Clare Valley, South Australia
France, AOC Cotes de Provence. Grenache and cinsault blend full of berries and ripe peaches. Dry and crisp
Violet and cherry, earthy, complex. Lively and elegant with violet and cherry, some oak and earthiness. Gold - Gippsland Wine Show 2016
Very small crop due to hail during flowering but perfect figures at harvest, wild yeast no intervention
Silver - Royal Melbourne Show 2014
Gold - Le Concours des Vins de Victoria 2014
Gold – Canberra Winewise Small Vignerons Awards 2011
Macedon Ranges, Victoria. Earthy, briary tones intersperse with fresh red and black summer berries, cherry and oaky notes
Deep dark fruit over the top of some herbal elements
A rich palate of chocolate, plum, and oak. Medal Winner Canberra Winewise Awards 2016
Rich nose of cherry and ripe plum, velvety and lively palate. 50% Merlot / 50% Cabernet Sauvignon. Medal Winner Canberra Winewise Awards 2016
Sweet cherry and cassis characters, Plum and chocolate richness. Aged on oak. 93/100 James Halliday 2016
70% Merlot 30% Cabernet Sauvignon. 93/100 Wine Genius Review 2015
Heyfield, Central Gippsland. Intense concentrated berry fruit with very good length of palate. Best Shiraz, Gippsland Wine Show 2016
From Fitou, France. Delicious blend of Grenache, Carignan and Syrah. A new style of Fitou bursting with fruit and spice
Dark chocolate and ripe berry lightly fermented pinot noir juice, fortified with smooth wood aged brandy matured in old French Oak
French grape liqueur distilled with a traditional alambic and aged in light toasted oak barrels
Apple Liqueur from Normandie, France. Double distilled and aged in oak
Lightly fermented merlot juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
Pinot noir juice fortified with wood aged brandy
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