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Fraser Gallop Estate

Palladian Cabernet Sauvignon 2015 Image

Palladian Cabernet Sauvignon 2015

This 2015 Palladian Cabernet is the finest make of Palladian so far with Cabernet Sauvignon grapes entirely in French Oak barrels from the very beginning with destemming the chilled grapes straight into the new French Oak barrels and fermenting, rolling and plunging then maturing the wine in the same barrels. The wine has definitely taken on an extra dimension and lifted a level with texture and oak integration making the wine more seamless on the palate. This exercise has been very worthwhile indeed even given the extra cost and time to make it.


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Wine Specs
Cabernet Sauvignon
Vineyard Designation
Fraser Gallop Estate
Harvest Date
13th March 2015
Bottling Date
25th January
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
A little riper and more concentrated than it’s predecessors there is more intensity of dark berries this time with dusty blackberries and cedar and graphite to the fore. It is a beautifully textured wine with an impossibly long finish but has restraint and elegance inside its slender frame. The body is a little fuller and could be described as medium to full bodied. The balance and seamless nature is extraordinary given that it’s 100 % pure Cabernet Sauvignon.
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, 96/100, The Real Review
Vineyard Notes
The grapes for the dry grown Palladian Cabernet Sauvignon were especially selected from the best section of the vineyard and micro-managed to produce the very best quality for this wine. This involved shoot thinning laterals during the growing season, leaf plucking by hand and dropping bunches formed on the short shoots. The hand harvested bunches were then also individually sorted by hand prior to de-stemming cooled berries directly into new 500L puncheons for fermentation.
Winemaker Notes
The handpicked fruit was destemmed before being passed through our must chiller reducing the temperature to 8 ºC for cold soaking. From the must chiller the fruit went into 500 Litre French Oak Puncheons with large 300mm lids to allow plunging and placed on rollers to allow rotation and wetting of the cap. The wine was not inoculated with yeast to allow the native indigenous yeast to ferment the wine. Throughout fermentation the wines were plunged and rolled daily ensure the cap is fully broken up. The wine was left on skins for 40 days post fermentation.
100% Cabernet Sauvignon