Fraser Gallop Estate is set upon 165 acres of undulating land on Metricup Road, Wilyabrup, in the Margaret River region. It is a marvellous location close to other premium producers. Although Fraser Gallop is 6km from the coast, its location at the highest point in the Wilyabrup sub-region means that it is affected by many an ocean breeze.
All vines are dry-grown. The dominant variety is Cabernet Sauvignon (17 acres), supplemented by other red Bordeaux varieties and 17 acres of Chardonnay.
Our philosophy is to allow the fruit to speak for itself. Through minimal intervention and the use of traditional techniques, as well as the latest technology, we strive to create wines that show balance and finesse upon release and have the structure and pedigree to thrive with careful cellaring.
Owners - Nigel and Dorothy Gallop
We are absolutely 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.
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.
Our focus is on Cabernet, Chardonnay and Semillon and Sauvignon Blanc blends. These are the varieties that are best suited to our environment. They are also our personal favourites. Over the years we have been involved in many business enterprises. All of that experience is of course useful at Fraser Gallop Estate but is not enough. What is needed is passion.
We are passionate about Fraser Gallop Estate and our wines. We are completely confident that this passion will result in many more great wines from the Estate. The story is just beginning.
The property is situated ideally in the sub-region of the Wilyabrup. It has an elevated north-facing rise planted to the Bordeaux red grapes of Cabernet Sauvignon (significantly the Houghton clone), Merlot, Cabernet Franc, Malbec and Petit Verdot. This allows maximum exposure for ideal ripeness and flavour profile in these varieties.
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.
Mike Bolas - Vineyard Manager
Mike's careful vineyard management ensures we produce fruit of outstanding quality. Prior to joining Fraser Gallop Estate, Mike had more than 23 years experience in vineyard management and wine making. He grew up and began his career in Zimbabwe, before gaining international experience at Houghton Swan Valley, in Bordeaux, France and in the Geisenhiem region of Germany. Since moving to Western Australia in 2000 Mike worked at Riversdale Vineyard in the Frankland River subregion, followed by 10 years in Wilyabrup managing Amadeus Estate and The Scholar Vineyard before starting at Fraser Gallop Estate.
Four years in and Mike is delighted with the health of the vineyard, the yields and the excellent quality fruit. As we approach the 2018 vintage, Mike is positive about the harvest and the resulting wines.
Completed in time for the 2008 vintage, the Fraser Gallop Estate winery is custom designed to process a maximum capacity of 300 tonnes of grapes – particularly designed in layout and size for the fermentation of Cabernet Sauvignon, Chardonnay and Semillon Sauvignon Blanc blends.
The wines of Fraser Gallop Estate are intensely flavoured, textured and complex. Only the finest quality French oak barrels are used for all Fraser Gallop Estate wines, with very specific Bordelais coopers used for the Cabernet Sauvignon and Semillon Sauvignon Blanc blends, and Burgundian coopers for the Chardonnay. The complete winemaking process takes place at the estate - picking to vinification to barrel maturation to bottling to cellaring. Fraser Gallop Estate is an estate grown, produced and bottled wine.
Clive Otto - Chief Winemaker
Clive was born in Tanzania. He grew up and was educated in Auckland, New Zealand. A vintage holiday job at the Matawhero winery in Gisborne led to postgraduate winemaking studies at Roseworthy, where Clive completed a graduate diploma in oenology in 1989 and, thus, entered the world of winemaking.
Fortunately for Margaret River, it was the lure of the surf that bought him to the West. In 1989 he started a winemaking career at Vasse Felix, spending 16 years producing outstanding wines. “Having a horticultural background and being a winemaker is an enormous advantage,” he says. “Making good wines starts in the vineyard and making premium wine is only possible if the grapes are of the highest quality.”
In 2005 he was the Winestate Magazine's Australian Winemaker of the Year. In 2009 he won the Decanter World Wine Awards Trophy for the best Cabernet Sauvignon in the world for the 2007 vintage – his first wine he produced at Fraser Gallop Estate.
"I believe the Fraser Gallop Estate winery is probably one of the best equipped small wineries in Western Australia. It is a joy to work in and very efficient, also very hands on but this is what I love doing - getting my hands into the wine and checking every barrel!
Ellin Tritt - Winemaker
Born and bred in Bunbury, Ellin knew at age ten that she wanted to be a winemaker. She loved the idea of balancing science and art in a hands-on job, and in 2010 she completed a double degree in winemaking, viticulture and agribusiness.
Ellin joined Fraser Gallop Estate in 2017, following vintages in Canada, Provence, Alsace and Napa Valley. Within the Margaret River region she’s worked at Xanadu, Watershed Wines, Naturaliste Vintners and most recently, Vasse Felix.
“I believe that wine is made in the vineyard. The fruit expresses itself and we act as stewards.”
For many years we existed without a cellar door - wine tastings happened atop a barrel in the winery. In 2016 we opened our small cellar door which is open 11am to 4pm daily.
Peter de Cuyper and Michele Lane will be glad to offer you a tasting of our current release wines.