Located in the Wilyabrup sub-region of Margaret River, Fraser Gallop continues to strengthen its reputation as one of the region's finest wineries. This 2019 Fraser Gallop Parterre Chardonnay is another sublime Margaret River Chardonnay offering excellent fruit weight and depth with lively, persistent acidity offering a nice backbone.
Reviews of the 2018 vintage included below;
"97 Points. Pale green-gold in colour, with aromas of serene classicism: wafting early-season orchard fruits and just a little creamy summer stonefruit too. Tapered, refined, enticing. On the palate, the wine is soft yet poised; it has great innate flavour complexity without any sense of strain, labour or effort: a deft and seamless mouthful which nonetheless impresses by its finishing complexity." - Decanter World Wine Awards 2020 Best In Show, September 22, 2020.
"96 Points. Hand-picked, chilled, whole-bunch pressed, the juice settled, gravity flow to French puncheons (30% new) for wild fermentation and 9 months maturation in a cool room below 20 degrees C. A fresh fruit-driven bouquet introduces a palate that flows without interruption to the finish and aftertaste. Screwcap. 13.5% alc. To 2029. $45" - James Halliday, Halliday Wine Companion 2020.
The aspect of the estate then falls away, down a southward facing slope to which the Bordeaux white grape varieties of Semillon and Sauvignon Blanc are planted.
Unlike Bordeaux, where they are restricted in their use of varietals that are permitted in their Bordeaux labeled wines, Margaret River has no such constraints. Therefore, Fraser Gallop Estate has also chosen to make a significant commitment to growing and making world class Chardonnay. Importantly, it is the Gin-gin (or Mendoza) clone that expresses the flavour and profile identified with Margaret River Chardonnay.
All the vines on the estate are dry-grown (unirrigated), cane pruned and the fruit is all hand picked. With meticulous attention to detail in the vineyard, it allows the winemaking team to craft wines that are truly expressive of their site and terroir.
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