2022 Cannibal Creek Chardonnay


This Cannibal Creek Chardonnay is resplendent with light straw colour hues and green reflections.
Subtle French oak aromas on the nose and palate, with characters of struck match and white peach that come together with great structure and hints of apricot, carried on firm acidity.

With a refreshing finish, this Chardonnay is a pleasure to enjoy with creamy cheeses, white meats, and seafood dishes.


  • Apricot & French Oak aroma
  • Firm acidity, structure & balance
  • Stone fruit flavours balanced with flint
  • Creamy palate


  • 2018 Gippsland Wine Awards – Medal winner
  • 2018 Canberra Winewise Small Vignerons Awards – Gold Medal
Shipping Rates
Area Shipping
Metro Melbourne$9.95
Regional Victoria & Australia$20
* FREE Shipping on all orders over $250.
Qty (Bottles) Unit Price Total
1 $39.00 $39
6 $37.05 $222.3
12 $35.10 $421.2


The Finer Details

What does our Somm say?

This Cannibal Creek Chardonnay has a beautifully balanced cream on the palate with a flavoursome intensity that is soft and lingers.


Chardonnay is known to be best paired to simple flavours, lending itself to silky, buttery foods with herbaceous or smokey flavours. In general, it is widely thought best to avoid overly spicy or acidic cuisines and flavours, so as to not overwhelm the subtle and pleasurable qualities of the Chardonnay.


For a lunchtime occasion or afternoon drinks, we would suggest to pair the Cannibal Creek Chardonnay with a baked halibut, risotto Milanese, or creamy or smoked cheese platter with herbaceous crackers.


Within the context of evening dining and social banqueting, we found this Chardonnay will sing when paired with, roast chicken or pork (with crackling!), garlicky-buttered French dishes such as lobster, crab, prawns, or potatoes. Even grilled vegetables, or anything with a smoky, buttery type sauce or reduction.


Optimal Serving Temp: 12-13 Degrees Celsius


Cannibal Creek, Winery of Gippsland

Cannibal Creek Vineyard is about an hour East of Melbourne, on the fringe of Gippsland in Victoria. They 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.


Owned and operated by Pat & Kirsten Hardiker since 1997, the family of winemakers at Cannibal Creek have a total vineyard area of approximately 5 hectares comprising Pinot Noir, Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon.


Cannibal Creek Vineyard sits on an area of Devonian Granodiorite (Granite) and Granite Clays, which give rise to a natural soil profile of sandy silt, overlying silty granite clays.  The origin of these soils is Quartz.  This granite is quarried in and around Tynong and is the same stone used to build the Shrine of Remembrance in Melbourne.


Granite soils tend to be acidic, and it has been shown in these types of soils that the grapes themselves can lack acid. This influences the approach to Cannibal Creek’s viticulture and winemaking and the wines themselves. They believe their granite soils are responsible for the mineral and flinty characters in the wines, both reds and whites.


All of the Cannibal Creek wine is grown, tended, picked, and made onsite by hand. They use traditional methods including French oak, sustainable soil nourishment methods, and have a minimal intervention approach.


Cannibal Creek have enjoyed numerous awards across multiple wines in recent years, and are proud members of Wine Gippsland, promoting wineries in the Gippsland region of Victoria, Australia.


Grapes: Chardonnay 100%


Alcohol Content: 13.5%

Bottle Size: 750ml


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