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Fraser Gallop Estate



The 10th edition of the original museum tasting & sales event in Margaret River. 

Our cellar is your cellar. Explore, sip and dip into the Fraser Gallop Estate cellar as your own. 

Taste before you purchase museum wines and rare vintages at our famous Behind the Barrel wine event.
We’ve done all the hard work for you, archiving exceptional vintages and rare wines in ideal conditions for your immediate enjoyment. Taste and buy a bottle or two, or take home a mixed case of these carefully curated and cellared back-vintages. No bookings or tasting fees apply.

This year, Bella Napoli Pizza will make their delicious creations on-site at the winery from 11 am to 3 pm on Saturday and Sunday. 

Stay to share a bottle of wine and a pizza and enjoy the buzz and atmosphere of one of the region’s most awarded and discreet wineries.

Wine club members are invited to exclusive early bird entry from 9-10 am on Saturday and Sunday, please register your interest to 

Wine Club members also receive 20% off all wines. Subscribers receive 10% off purchases of 12 bottles or more. Subscribers who join the wine club today receive 20% off (minimum 12 bottles). The discount on museum wines is available only this weekend.

Wine club members are invited to exclusive early bird entry on Saturday and Sunday from 9-10 am; please register your interest to 

Wine Club members also receive 20% off all wines. Subscribers receive 10% off purchases of 12 bottles or more. Subscribers who join the wine club today receive 20% off (minimum 12 bottles). The discount on museum wines is available only this weekend.

WA Day Long Weekend June 1 & 2, 2024

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
29 April 2019 | Lizzy Pepper

"Wine of the Week" Parterre Semillon Sauvignon Blanc 2018

What an honour it is to have our Parterre Semillon Sauvignon Blanc 2018 named Wine of the Week by brilliant wine critic Huon Hooke.

He wrote "It’s excellent now and promises more for the future," and noted the fresh bouquet and lightly toasty barrel-fermented nuances - this wine is inspired by the “Graves” style of wine from Pessac-Leognan in Bordeaux. It's a style that offer far more complexity and interest and make better food wines than the usual stainless steel tank fermented SSB blends.  

Read the full review at The Real Review;

This is a cracking wine, which will be even better in a year or so. The bouquet currently shows fresh snow-pea fruit and nutty, lightly toasty barrel-fermented nuances. It tastes youthful and tight, clean and crisp with a dry finish. Good concentration. It’s excellent now and promises more for the future.


This wine is available to purchase


Time Posted: 29/04/2019 at 1:45 PM Permalink to Permalink
Lizzy Pepper
7 February 2019 | Lizzy Pepper

"Ethereal" 98 point Palladian

Palladian wines received 98 and 97 points from James Halliday

"Ethereal" 98 point Palladian

"Could he produce a wine better than (and distinct from) Parterre?" asked renowned critic James Halliday in The Australian. We'd love you to be the judge, and both the 98 point Palladian Chardonnay and 97 point "ethereal" Palladian Cabernet Sauvignon are available to purchase and taste in our cellar door every weekend while stocks last.

Buy Palladian Wines

Read below Halliday's full article from The Australian, published 2 February 2019:

Fraser Gallop Estate

From time to time, Clive Otto must pinch himself in wonder at how he came to be chief winemaker of Fraser Gallop Estate. He presides over a 300 tonne capacity winery built in 2008 specifically to handle the production of chardonnay, cabernet and semillon sauvignon blanc blends. There is no intention to increase the throughput of the estate’s vineyards, or to undertake contract winemaking. And one look at the immaculately groomed vines in summer will tell you this is a special place, the vines surrounded by acres of mowed grass.

Otto is the first to admit he loves tinkering around the edges of making the wines of the estate. He hit the ground running when he made the 2007 Cabernet Sauvignon (his first vintage), which in 2009 won the Decanter World Wine Awards for Best Cabernet Sauvignon in the World.

And then there are founding owners Nigel and Dorothy Gallop. Nigel, whose investments outside wine allow him to fund whatever his pride and joy needs, began tinkering with the Parterre Cabernet Sauvignon. Could he produce a wine better than (and distinct from) Parterre? The first decision was to carry out all the fermentation in new, custom built 500l French oak puncheons.

But how? The answer was a very large aperture that would allow conventional plunging. Bunches were destemmed, and at the end of 40 days on skins each puncheon was rolled with the aperture open, the marc taken direct to the press, the free run juice returned to the barrels for 22 months’ maturation. And so Palladian Cabernet Sauvignon was born, its first vintage 2013.

Palladian Chardonnay’s first vintage was in 2017. Vinification was similar to that of other top end versions, the answer in the vineyard where multiple passes through the growing season reduced the yield to 6.3 tonnes per hectare and the alcohol to 13 per cent.

2017 Fraser Gallop Estate Palladian Wilyabrup Margaret River

Whole-bunch pressed straight to new 500l puncheons in a cool room at 12°C for a long, slow, wild yeast ferment. It has an incredibly pure, intense and long palate, grapefruit and white peach locked in an eternal embrace. 13 per cent alc, screwcap 98 points, drink to 2030, $110

2015 Fraser Gallop Estate Palladian Wilyabrup Margaret River
Cabernet Sauvignon

This has an extraordinarily long finish and aftertaste, built on varietal purity. It’s ethereal, a word I cannot remember using for a cabernet. The texture, too, is exceptional, the oak absorbed into the wine’s essence. 14.5% alc, screwcap 97 points, drink to 2045, $110

2018 Fraser Gallop Estate Wilyabrup Margaret River Ice Pressed

The grapes were frozen for five days then whole-bunch pressed, the skins and ice discarded, the juice coldsettled
for another five days, then transferred to barrel for a slow fermentation with 155.6g/l residual sugar retained before fermentation was stopped. 375ml. 12.5 per cent alc, screwcap 95 points, drink to 2021, $34

Time Posted: 07/02/2019 at 6:33 PM Permalink to 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​ 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