Consistent International recognition for Exceptional Chardonnay and Cabernet Sauvignon.
Fraser Gallop Estate is proud to be featured in Decanter’s third annual Margaret River vintage report, written by Cassandra Charlick and published 7 September 2026. The report highlights the region’s standout wines from two very different growing seasons: 2024, the earliest Chardonnay vintage on record, and 2023, described as a “Goldilocks” year for Cabernet. Both our 2024 Parterre Chardonnay and 2023 Palladian Cabernet Sauvignon were included among the standout wines of these vintages.
This recognition continues a consistent pattern of international acclaim for Fraser Gallop Estate’s Chardonnay and Cabernet Sauvignon, reinforcing the quality of our single-vineyard approach in Wilyabrup.
2024 Parterre Chardonnay — 96 points
The nose shows notes of curry leaf, mandarin oil, and crushed-shell minerality, layered with lemon blossom and green spice. On the palate, the wine is glossy and finely textured, carrying bright acidity and crystalline fruit, with light oak that sits in harmony rather than dominating. Decanter described the wine as “a marathon runner, not a sprinter” — a fitting summary of its taut structure and long-term potential.
The 2024 Parterre Chardonnay comes from a single Wilyabrup vineyard planted with Gingin clone vines. It was whole-bunch pressed and matured for eight months in 33% new oak puncheons and barriques, with no malolactic fermentation.
2023 Palladian Cabernet Sauvignon — 95 points
The 2023 Palladian Cabernet Sauvignon was noted for its prettiness and youthful restraint, with rose petal, thyme blossom and wild strawberry aromatics threaded through with pencil-shaving graphite. The palate carries crushed graphite and fine, lacy tannins, balancing elegance with serious structure. Decanter observed the wine is bright and fine, though “a little reserved in its youth” — a sign of a wine built for long-term cellaring.
This wine is made from 100% Cabernet Sauvignon, sourced from just 10 rows of a single Wilyabrup vineyard planted with Houghton clones. Whole berries spent 40 days on skins in 100% new oak puncheons before basket pressing, then matured for a further 18 months in the same vessels.
A Vineyard, Two Expressions
Having both our Chardonnay and Cabernet Sauvignon recognised in the same report is a meaningful result, reflecting the range and quality that a single Wilyabrup vineyard can produce across different varieties.
Read the full vintage report by Cassandra Charlick on Decanter’s website.
