2017 Cannibal Creek Reserve Pinot Noir

The Finer Details

What does our Somm say?

This Cannibal Creek Reserve Pinot Noir has a beautifully balanced minerality on the palate with a great depth of flavour, and finish that is long and pleasing.

 

Cool climate Pinot Noir is known to pair beautifully with many foods, lending itself to flavoursome, meat & game-based foods with intense flavours. In general, it is widely thought to also handle European and spiced flavours, found in such cuisines as traditional English, French and Spanish cooking.

 

For a lunchtime occasion or afternoon drinks, we would suggest pairing the Cannibal Creek Pinot Noir with duck pâté, a charcuterie board, pork roast, potatoes au gratin, kangaroo hamburgers, or even baked salmon.

 

Within the context of evening dining and social banqueting, we found this Pinot Noir will sing when paired with roast chicken or turkey, Chinese duck-pancakes, or tomato-based pasta bake. Even meatballs, or a wonderful beef bourguignon will do this delightful drop justice.

 

However, considering the special nature of this drop – we could recommend using high quality mushrooms or truffles, if you’re up for creating a meal truly complement a Pinot Noir Reserve such as this.

 

Optimal Serving Temp: 12-14 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 wine makers 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: Pinot Noir 100%

 

Alcohol Content: 13.4%

 

Bottle Size: 750ml