Palladian Chardonnay 2017 ranks in top eight of Australia's finest chardonnays

The sold-out Palladian Chardonnay 2017 was ranked among Australia's very best Chardonnay in The Wine Front's Chardonnay in 2019 - The Year in Review article (paywall).

Each year they gather the highest rating Chardonnays and a panel of wine lovers assess them once again. Our Palladian ranked in the top eight of the 34 finest Australian Chardonnays tasted.

Initially rated 95+ by Gary Walsh, the panel awarded our 2017 Palladian Chardonnay 96+ points. This placed it amongst the ranks of Margaret River's and Australia's most iconic and esteemed Chardonnays, and it was our very first vintage.

Those of you with Palladian Chardonnay 2017 in the cellar - we hope you thoroughly enjoy it. And if you're yet to buy the Palladian Chardonnay 2018, perhaps Gary Walsh can convince you (paywall); "Intensity. Focus. Length....Perhaps slightly more generous than the 2017, and none the worse for that. 96 points"

 

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​ 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)."

 

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

2020 Halliday Wine Companion: Fraser Gallop Estate scoops 4 wines in "The Best of the Best" Varietals Lists

We're humbled with the excellent results of the 2020 Halliday Wine Companion Awards. Four of our wines were included in The Best of the Best: 2020 Varietal Winners lists. These lists contain the crème de la crème of Australian wine, and reinforce our dedication to creating outstanding wines.

Making the 2020 Top Rated Chardonnay list; our inaugural 2017 Palladian Chardonnay.

"Estate-grown, matured for 9 months in Burgundian special toast puncheons. The bouquet has some smoky nuances, but wow, it gives no warning of the incredibly pure, intense and long palate, grapefruit and white peach locked in an eternal embrace."

98 points - James Halliday

Sold Out - Join our Wine Club to get pre-release access to the 2018 Palladian Chardonnay. This vintage will also be in limited supply.

 

On the 2020 Top Rated Cabernet Sauvignon list, is the 2015 Palladian Cabernet.

"This has an extraordinarily long finish and aftertaste, built on varietal purity. It's ethereal, a word I cannot remember often using for a cabernet. The texture, too, is exceptional, the oak absorbed into the essence of the wine."

97 points - James Halliday

BUY NOW
$110 RRP. 10% off mixed dozens. 20% off for Wine Club members

 

Making the 2020 Top Semillon Sauvignon Blends list, both the sold out 2017 and 2018 Estate Semillon Sauvignon Blanc.

On the 2017 vintage, Halliday says;

"The style and quality of this wine has been respected (and protected) for upwards of two decades. Partial barrel ferment is subtle, but important in providing an extra degree of complexity and texture, but leaving the coast clear for the semillon to fly its lemon allsorts flag, the sauvignon blanc to float over the top with its tropical/green pea duo."

96 points - James Halliday.
Limited stock of the 2017 Estate Semillon Sauvignon Blanc is available to wine club members.

The 2018 Estate Semillon Sauvignon Blanc -

"Both varieties were partially barrel-fermented, increasing the texture and complexity, but leaving the varietal character of each razor-sharp prior to blending. A zesty, lively, tangy wine is the result, with grapefruit, green apple and hints of passionfruit and guava on the aftertaste."

96 points - James Halliday

$24 RRP. 10% off mixed dozens. 20% off for Wine Club members.

Wow Factor White: 96 point 2018 Parterre Chardonnay

James Halliday awarded 96 points to the 2018 Parterre Chardonnay and included it in the "wow-factor whites" in the latest Halliday magazine published today.

It follows an immensely successful, multi-award winning 2017 Parterre Chardonnay, and winemaker Clive Otto is confident this new vintage will be just as well received by critics and wine appreciators alike. 

Huon Hooke awarded it 95 points, calling it "a ripping chardonnay and great value at the price."

Limited stocks of the 2017 Parterre Chardonnay are still available and the 2018 Parterre Chardonnay is available on pre-release, with the official release due in a matter of weeks.

A fresh fruit-driven bouquet introduces a palate that flows without interruption to the finish and aftertaste. 
- James Halliday, Wine Companion magazine

Very light yellow hue with a shy, restrained, faintly nutty aroma, which seems a little muffled or unready. The palate is intense and fine, restrained and a tad unready. It’s still emerging but has intensity and very attractive flavour. Long, lingering finish with frisky acidity and real tension.
- Huon Hooke, The Real Review

During winter months, the 2018 Parterre Chardonnay would be best paired with roast chicken dishes or freshly caught abalone from Margaret River. Also with the Manjimup truffle season at the moment, pairing this wine with homemade truffle pasta is another good way to match.

 

 

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

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

"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. 

 

"Ethereal" 98 point Palladian

"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
Chardonnay

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
Chardonnay

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

Palladian's Critical Acclaim

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