Cannibal Creek Vineyard - Gippsland Winery

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