Established in 1999, Fraser Gallop Estate is at the heart of Margaret River’s Wilyabrup valley (20km) north of the town of Margaret River and six kilometres from the southwest coast of Western Australia. The Estate enjoys splendid isolation and a moderate maritime climate created by the Indian Ocean to the north and west.
Comprising 50 acres under vine on an elevated aspect of the valley our plantings follow the gentle slopes created by the tributaries that traverse the land to the Wilyabrup Brook. The gravel subsoil ensures good drainage, while the high clay content enables good water retention throughout summer. The weather is characterised by high winter rainfall and long dry summers. The topographical variations between the Capes, the influence of altitudinal changes on air drainage, and the prevailing winds also contribute to the unique characteristics of this special place and the sought-after colour, flavours and aromas found only in our wines.
The vineyard of Fraser Gallop Estate features undulating topography and gravelly laterite loams over clay subsoil providing the ideal conditions in which to grow Bordeaux and Burgundy grape varieties. The unique location, geography and climate conditions combine to imbue the colour, flavours and aromas found only in our wines.
Established without irrigation, our vines have been challenged to find their water deep in the subsoil layers of moist clay (about one metre down). As a result, it was seven years until our first commercial crop was yielded. This challenge has created vines that produce smaller berries with heightened flavour intensity and a ‘slate-like’ mineral feel.
The Estate’s north-facing slopes are planted with Bordeaux red grapes dominated by cabernet sauvignon (17 acres of the Houghton clone) as well as merlot, cabernet franc, malbec and petit verdot.
The vineyard then falls away down a gentle south-facing slope planted with the Bordeaux white grape varieties of Semillon and Sauvignon Blanc giving way to another 17 acres of Gingin (Mendoza) clone chardonnay vines.
Our vines are closely spaced on a vertical trellis with shoot positioning for the required exposure, cane pruned, and the fruit hand-picked. We encourage maximum fruit quality and flavour by dry-farming; nurturing the soil with composted grape lees and controlling weeds and pests naturally.
Hand-picked and meticulously maintained by the same team of professionals since inception, the vineyard has become one of the most recognised and awarded in the region.
Our winery, designed by our winemaker and purpose-built in 2008, has a 300-tonne capacity. It is specifically designed in layout and size for the fermentation of Cabernet Sauvignon, Chardonnay and Semillon Sauvignon Blanc blends.
Through minimal intervention; naturally occurring environmental yeasts; and a combination of traditional techniques and modern winemaking skills we strive to create wines that show balance and finesse on release but have the structure and pedigree to thrive with careful cellaring.
Our cabernet sauvignon and semillon sauvignon blanc wines develop their flavour, texture and complexity in the finest quality French oak barrels from renowned Bordelais coopers for the cabernet sauvignon and semillon sauvignon blanc blends; and Burgundian coopers for the chardonnay.
From his early education at Western Australia’s famed selective Perth Modern School, Nigel Gallop has, in all of his endeavours, begun with a blank page to design, create and build: patented computer software and systems, businesses, horse-breeding syndicates, and most recently, his award-winning vineyard and winery.
British by birth but a Margaret River-based Australian by choice, Nigel enjoyed early success in a coveted position in Sydney at technology giant IBM in the early days of computer programming.
Six years at listed gaming corporation TAB followed where Nigel designed and implemented the world’s first mark-sense betting system – a system that continues to be used worldwide. The urge to be his boss led Nigel to form his own company along with two colleagues in 1977. Working from a Formica table above a deli in East Perth, the friends designed computer software for credit unions in Australia and the United States. That business was sold and Nigel set off for San Francisco for a new challenge in an allied business; nine years later, that business was publicly listed on Nasdaq, employing 400 people with systems installed in 400 credit unions across 43 states of the USA.
Twenty-five years ago, after extensive research into the ideal location and conditions in which to grow the style of wines he enjoyed in the Napa Valley and France, Nigel established Fraser Gallop Estate Wilyabrup where he continues to work and live to this day.
“We are committed to the future of Fraser Gallop Estate as a producer of fine wines; not only of great quality, but wines that are individual to us and to our terroir.” says Nigel, “From the beginning, everything possible has been done to ensure that outcome. From the selection of the property, through the recruitment of the best people and enormous attention to detail, we maintain that commitment. We do things the correct way, without compromise – never the easy way.”
From a young age, Ellin Tritt was drawn to the intersection of science and creativity—pursuing a career that would blend both in the most tangible and expressive way. That passion led her to complete a double degree in winemaking, viticulture and agribusiness in 2010, setting the foundation for a journey defined by curiosity, craftsmanship, and deep respect for the land.
Ellin’s winemaking career has taken her across the globe, with vintages in Canada, Provence, Alsace, and Napa Valley enriching her perspective and refining her skills. Yet it was always Margaret River that called her home.
Since joining Fraser Gallop Estate in 2017, Ellin has brought a quiet confidence and thoughtful approach to her craft—honouring the unique terroir of Wilyabrup while allowing each vintage to speak for itself.
“Every time I worked overseas, something always pulled me back to Margaret River. We have an incredibly unique industry here, surrounded by breathtaking natural beauty. At Fraser Gallop Estate, there’s a rare opportunity to craft wines that are both distinctive and transparent—pure reflections of the vineyard and the season. I’m genuinely excited about the future of this region and the story we’re telling through these wines.”
With over two decades of experience across renowned wine regions around the world, Mike Bolas brings an intuitive understanding of vineyard management and an unwavering commitment to quality.
Originally from Zimbabwe, Mike began his viticultural journey at home before expanding his expertise with time spent in Bordeaux, the Geisenheim region of Germany, and at Houghton in Western Australia’s Swan Valley. Since relocating to Western Australia in 2000, he has immersed himself in the diverse terroirs of the state—from Frankland River’s Riversdale Vineyard to a decade managing Wilyabrup’s Amadeus Estate and The Scholar Vineyard.
Mike joined Fraser Gallop Estate with a clear vision: to nurture the vineyard with precision, care, and a deep respect for nature’s rhythms. His thoughtful, hands-on approach ensures that each block is managed to bring out its full potential—producing fruit that truly expresses the character of this exceptional site.
“At Fraser Gallop Estate, everything starts in the vineyard. This land has a quiet power, and with the right stewardship, it delivers fruit of remarkable purity, balance and depth.”
