Cart 0 items: $0.00

Fraser Gallop Estate

News

 

Katherine Lethlean
 
30 June 2021 | Katherine Lethlean

Fraser Gallop Estate at Bistro Guillaume

The five-course French-inspired degustation menu paired black truffles, hand-picked from Stonebarn trufflerie in Manjimup, matched with wines from Fraser Gallop Estate. Bistro’s renowned chef Guillaume Brahimi was stuck in Sydney because of the COVID-19 outbreak but sent a video message welcoming guests, and even interacted live via video link to a number of VIPs. The evening also acted as the relaunch of Camp Quality’s signature charity dining event series Supper Club, which raises funds to change the lives of children with cancer.

Time Posted: 30/06/2021 at 7:26 PM Permalink to Fraser Gallop Estate at Bistro Guillaume Permalink
Lizzy Pepper
 
25 November 2019 | Lizzy Pepper

Exceptional Reviews for Newly Released Palladian

Palladian is the purest expression of place, and the result of our absolute focus on quality. Over twenty years we've learnt exactly which vineyard rows produce the finest grapes, and these are handpicked for the Palladian wines. 

For five years Clive Otto made just three barrels of Palladian Cabernet Sauvignon, and in 2017 he began crafting the first ever Palladian Chardonnay. Both the Chardonnay and Cabernet Sauvignon are wild (natural) yeast fermented in small batches.

Fantastic reviews for the 2018 Palladian Chardonnay and 2016 Palladian Cabernet Sauvignon are rolling in. Both debuted at the recent Gourmet Escape with a fantastic response from critics, chefs and our loyal clientele.

Palladian Chardonnay‚Äč 2018
"A textbook chardonnay of great class" 96 points, Huon Hooke

Released in November 2019 and following the highly acclaimed inaugural vintage, the 2018 Palladian Chardonnay comes from select rows of our very best low yielding Gin Gin vines. The juice is run cloudy into a mixture of puncheons and barriques, and only 1000 litres is made.

Gary Walsh of Winefront praised its intensity;

"Intensity. Focus. Length. I could likely stop the review there, though I’ll add a green apple sorbet, juicy lemon and lime, a cashew richness and gloss to mitigate, flinty/chalky texture, a certain citrus zest, grapefruit and green melon through the finish, plus a dash of cinnamon spice and toast. Perhaps slightly more generous than the 2017, and none the worse for that." 96 points - Gary Walsh

Gourmet Traveller WINE awarded it 96 points;

"The restrained bouquet recalls almonds and cashews, and there is sweet juicy lemon flavour in abundance. The structure is tight, intense and focused, with impressive length and refinement. It’s lovely now and would take some age well."

"Very light-yellow hue. Restrained and faintly nutty aromas recalling almond and cashew. There is juicy sweet lemon flavor in spadesful, tight and intense and focused, with impressive length and at the same time terrific refinement. An excellent wine. A textbook chardonnay of great class." - Huon Hooke, 96 points

"Another delightful Margaret River chardonnay. This one reveals freshly squeezed lemons, acacia, chamomile and Granny Smith apples with the faintest touch of spices. The acidity is very, very intense, so beware, but if you can hold on for the ride, it’s a real roller-coaster, as tons of citrus and herbs seep through." - James Suckling, 94 points

Palladian Cabernet Sauvignon 2016
"A very attractive wine with a future" - Huon Hooke

The Cabernet is fermented in new 500 litre vinification puncheons as whole berries. The 2015 vintage won Gold and was rated 97 points by James Halliday. We eagerly await Halliday's review of the 2016 after the praise he gave it at the Gourmet Escape Long Lunch event. In the meantime, excellent reviews are coming in from leading wine writers in Australia and internationally.

"Dried red berries, plums, herbs and blackcurrants. Quite hearty but complex on the full-bodied palate, where vibrant layers of soft red fruit intermingle with spicy acidity. Very fruity on the finish, but this also shows concentration and serious depth. Drink in 2021." - James Suckling, 94 points

"Fraser Gallop's flagship 2016 Palladian Cabernet Sauvignon is an excellent wine and, unfortunately for consumers, priced accordingly. Layers of classy French oak are seamlessly integrated with smooth berry fruit in this medium to full-bodied offering from the Wilyabrup subregion. The tannins are smooth and silky, harnessing the ripeness of the fruit into a streamlined shape on the palate and lingering on the long, mouthwatering finish. It should drink well for at least a decade." - Joe Czerwinski, 93 points

"Deepish red colour with purple tints and a strongly oaky bouquet. Dark chocolate and mocha. It's full-bodied and rich with density, flesh and grip. Violets and blue fruits as well. There is soft but pervasive tannin balanced by concentrated sweet fruit and fleshy texture. A very attractive wine with a future. Oak is a tad dominant at this time, but is not out of balance." Huon Hooke, 93 points

The World of Fine Wine

Finally, Ken Gargett raved about our Palladian wines after visiting the winery for a barrel tasting. The following excerpt comes from his article How The West was won (and keeps winning) in The World of Fine Wine magazine.

"When it comes to Fraser Gallop, one of the matters that always arises for discussion is value. Not that it makes Nigel Gallop happy—he’d rather just focus on quality. It is not easy to escape, though, when you have a series of cracking wines drinking well above their prices. In deference to Nigel, we will not mention value again.

"Winemaker Clive Otto has been there since 2006, after a long stint with Vasse Felix, beginning in 1989. The range encompasses Estate wines, Parterre, and finally a series called Palladian, which will sit at the top (and finally be priced somewhere near what the wines deserve). I was blown away by the quality of the 2017 Palladian Chardonnay, but the 2015 Palladian Cabernet Sauvignon (A$110) might be even better (and a barrel tasting of the 2018 suggests it will be among the greatest wines this region has ever made). It was cold-soaked for ten days at 46°F (8°C), fermented with 100 percent indigenous yeast, and spent 40 days on skins. Aromas and flavors roam through spices, tobacco leaves, coffee grinds, truffley notes, cherries, blueberries, and dried herbs; beautifully balanced, supple and seamless, with at least 20 years of joy ahead of it. Bended-knee stuff (98)."

 

Time Posted: 25/11/2019 at 4:44 PM Permalink to Exceptional Reviews for Newly Released Palladian Permalink
Lizzy Pepper
 
4 November 2019 | Lizzy Pepper

Magnum Masterclass - a resounding success

Magnum Masterclass - a resounding success

Thank you to all who joined us for a wonderful tasting of Parterre magnums from the cellar. We were honoured to have Dr John Gladstones attend. His now-famous paper, published in the 1960s, identified Margaret River as the perfect place for wine growing; “I believe Margaret River will with time become one of the world’s great wine regions."

If you missed it, we still have just ten magnums each of 2012 Parterre Cabernet Sauvignon and 2014 Parterre Chardonnay. Perfect with Christmas lunch!

Buy Magnums

Time Posted: 04/11/2019 at 6:24 PM Permalink to Magnum Masterclass - a resounding success Permalink
Lizzy Pepper
 
20 June 2019 | Lizzy Pepper

A marvellous Palladian celebration

A truly magnificent evening was had by all at the inaugural Palladian Dinner. Chef Hadleigh Troy cooked the most sublime five course meal, and the Palladian and Parterre wines complemented each dish beautifully. Hadleigh won Chef of the Year and Best Fine Dining at his Restaurant Amuse in East Perth.

It was a pleasure and a privilege to share such a special experience with Palladian Wine Club members in our home.

Plans are already underway for another magical evening to share with our Wine Club members in 2020.

Le Menu

Sichuan cured kingfish, avocado salsa and burnt vegetable rice cracker
Billecart Blanc de Blancs

Squid spaghetti, black garlic, dashi broth and garlic chives
2016 and 2013 Parterre Sémillon Sauvignon Blanc

Marron cooked in carrot juice with Geraldton Wax salsa verde and roast carrots
2015 Parterre and 2017 Palladian Chardonnay

Amelia Park lamb with crushed macadamia nuts, charred capsicums, capers and romesco
2013 and 2008 Parterre Cabernet Sauvignon

Roast duck breast with a confit leg cromesquis and blood orange jus finished with gremolata
2015 Palladian Cabernet Sauvignon

Chocolate marquise with rosemary ice cream and passionfruit curd
2018 Ice Pressed Chardonnay

Time Posted: 20/06/2019 at 10:48 PM Permalink to A marvellous Palladian celebration Permalink
Lizzy Pepper
 
31 May 2019 | Lizzy Pepper

Barrel Hall Pop Up - Back This Weekend

A once-a-year opportunity to taste and purchase museum wines, including the trophy winning 2014 Parterre Chardonnay, the very last of the Decanter 'Best Bordeaux Blend' 2007 Parterre Cabernet Sauvignon (in 3 and 6 litre bottles), the multi award winning 2009 (1.5, 3 and 6 litre bottles) and the 2008 Parterre Cabernet Sauvignon which is drinking beautifully.

Also available to taste, Huon Hooke's Wine of the Week, the 95-point 2018 Parterre Semillon Sauvignon Blanc. ("It’s excellent now and promises more for the future" says Huon.)

Tastings are free, and this is the only place in the region where you can sample award winning museum wines without a fee. 

If you can't make the event, but you'd like to take advantage of the last remaining vintages, then download the Australian Order Form or International Order Form.

We look forward to seeing you!

Date: Saturday 1st and Sunday 2nd June
Time 11am to 4pm
Venue: Barrel Hall - Fraser Gallop Estate

Time Posted: 31/05/2019 at 1:36 PM Permalink to Barrel Hall Pop Up - Back This Weekend Permalink
Lizzy Pepper
 
30 January 2019 | Lizzy Pepper

Palladian's Critical Acclaim

Fraser Gallop Estate Palladian wine at Gourmet Escape 2018

Palladian is the purest expression of place, and the result of our absolute focus on quality. Over twenty years we've learnt exactly which vineyard rows produce the finest grapes, and these are handpicked for the Palladian wines. 

For five years Clive Otto made just three barrels of Palladian Cabernet Sauvignon, and in 2017 he began crafting the first ever Palladian Chardonnay. Both the Chardonnay and Cabernet Sauvignon are wild (natural) yeast fermented. 

Critical acclaim for the inaugural Palladian Chardonnay is rolling in, as is praise for the latest Palladian Cabernet Sauvignon. Both debuted at the recent Gourmet Escape with a fantastic response from critics, chefs and our loyal clientele.

Palladian Chardonnay‚Äč 2017
"A fine modern Chardonnay" Huon Hooke

Released in November 2018, the Palladian Chardonnay comes from select rows of our very best low yielding Gin Gin vines. The juice is run cloudy into a mixture of puncheons and barriques, and only 1000 litres is made.

Huon Hooke called it the #1 2017 Chardonnay from Margaret River;

"Fraser Gallop wines are among the best value in the region, and this one is typical. The youthfully subtle bouquet has elements of cashew, almond, honey and butter while the palate is lively with mouth-watering acidity and is tense, refreshing and invigorating. A fine modern chardonnay."

Gary Walsh of Winefront awarded it 95+ points;

"Spicy biscuit oak, zesty lime and grapefruit, kaffir lime leaf, touch of nougat, whisper of struck match. Medium-bodied, intense fruit backed with tasteful spicy oak, gently chalky texture, a bit of sunshine pineapple and vanilla on a long crisp finish. Savoury elements in play, but not thick with winemaker influence, more into purity here. A spicy little unit. Shy as a youngster, and more open coming back to it having been open for a day." 

"Big and rich and gorgeous with masses of acidity. Exotically floral." 18/20 - Jancis Robinson, tasted unfinished in November 2017.


Palladian Cabernet Sauvignon 2015
A 96 point "Beauty"

The Cabernet is fermented in new 500 litre vinification puncheons as whole berries. Both Huon Hooke and Gary Walsh scored it 96 points.

"Deep red/purple colour, with a superbly intense bouquet of violets and blackcurrants. Oak has been sensitively handled. The tannins are fine-grained and soft, the concentration outstanding without sacrificing the elegance and finesse of the wine." - Huon Hooke

"Beautiful smelling wine. All the violets, sweet dark fruit, tobacco and cigar box, spice, nougat. Full-bodied, thick with fine tannin, fresh, savoury, intense, great line through the mouth, big finish, baking spices and sweet tannin. Settled acidity. Napa-like, in a sense. Red fruits and creamy cassis linger. Beauty." - Gary Walsh

"Subtle, layered, deep ruby. Tight and youthful and shows what Clive Otto can do." 17+ - Jancis Robinson, previewed in November 2017


 

Time Posted: 30/01/2019 at 4:26 PM Permalink to Palladian's Critical Acclaim Permalink