Wines By Fraser Gallop

Fraser Gallop Cabernet Merlot

Margaret River

Available by the dozen

Fraser Gallop have successfully tamed the assertive tannins of sanguine Margaret River Cabernet with the inherent palate richness of the gentler Merlot. From unirrigated blocks yielding concentrated fruit, treated to the latest Turbo pigeur technologie from France, a lavish process which can pump whole intact grapes without grinding pulp and skins, leading to better homogenisation and extraction, translating into a wine of great vigor. Offers the structure for extended cellaring if you can resist it's abundant charms today.

$2499each

$299DOZEN

EACH

DOZEN

Hand picked fruit is destemmed with minimal crushing to keep the berries whole. Chilled to 8C for cold soaking into closed fermenters, designed with a one-to-one ratio of height and length, just great for colour and flavour extraction. The ferments are pumped over daily using a turbopiguer. On skins for ten days, tasted regularly to monitor tannin, before pressing off skins through an airbag tank press. Pumped to French oak barriques from a number of Bordeaux cooperages for malolactic, barrels are racked twice over ten months maturation and development. Treated to fining trials for essessment of the final balance, Fraser Gallop is bottled unfined after a cross flow filtration.

Bright crimson, ruby hues. A nose of red fruits and plum, mulberry and cranberry, floral notes and violet, the trademark Wilyabrup Cabernet dustiness over subtle oak adds complexity. The palate is soft and approachable with juicy plum and pomegranate flavours. Consistent, grainy tannins not unlike the astringency of cranberry juice. Background oak allows the fruit to shine, acidity and alcohol levels are in balance.

Fraser Gallop Parterre Cabernet Sauvignon

Margaret River

Available in cartons of six

Inspired by the great Crus of Bordeaux, the aim is to build complexity within a single vineyard wine, to allow the fruit to shine, as complemented by the finest oak, a Cabernet of profound structure, polish and finesse. The inclusion of small portions Merlot and Malbec, Petit Verdot and Cabernet Franc, are treated to a regimen of cutting edge and old world vinification techniques. Fraser Gallop's superlative Cabernet vines are the highly regarded Houghton clone, sourced off unirrigated blocks yielding fruit with a massive concentration of flavours.

$5199each

$623DOZEN

EACH

DOZEN

Fruit is hand picked, destemmed with minimal crushing and chilled to 8C for three days cold soak in closed fermenters. The wine was pumped over daily using a turbopiguer, allowing better homogenisation and extraction without damaging the berries. One batch is pressed off skins early to complete fermentation in oak, another is pressed off just after fermentation, a further component is pressed off just after fermentation and treated to macro oxidation for five days, another is left on skins for thirty five days. Each technique contributes something unique. The wines are transferred to French oak for malolactic and racked twice over the next year and a half, topped up every four weeks before assemblage.


Deep crimson colour with rich hues. Fraser Gallop shows a remarkable complex array of aromas of black cherry, dark fruits, bitter chocolate, forest floor earthiness and pomegranate molasses richness. Layers and layers of flavour provide for a seamless palate. Tannins are quite fine and chalky, providing great structure for aging. A wine of richness and elegance.

Fraser Gallop Semillon Sauvignon

Margaret River

Available by the dozen

Fraser Gallop aim to create a wine which has true elegance, fine texture and ample complexity as well as lively, fresh fruit character. Semillon is sourced from Wilyabrup where it can mature past the green, herbal notes to the riper spectrum of flavours such as lemongrass and quince. Sauvignon Blanc comes from the cooler sub region of Karridale, an area which produces finer, more elegant berries with fresher flavours. The classic Margaret River white style, eminently drinkable upon release, a wine which is more than just simple fruit flavours.

$2299each

$275DOZEN

EACH

DOZEN

Semillon and Sauvignon Blanc are harvested in the cool hours of morning and delivered promptly to the crush pad. Grapes are de-stemmed, crushed and gently pumped through a chiller on way to the Bucher XPF 80 press to get the must down to 8C. Juices are settled at 8C, racked off gross lees and warmed to 16C for fermentation. The juices are fermented in tank with two different yeasts to maintain freshness, bright fruit flavours and aromatics. A small proportion is fermented in new and one year old French oak barriques which adds to the complexity, structure and length of flavour. Sulphites are added upon completion to deter malolactic. The wine was protein and cold stabilised and cross flow filtered.

Pale straw with green hues. Gooseberries and passionfruit, lemongrass and fruit jube bouquets, rich bubblegum esters fade away to reveal a mineral edged wine. The palate is chalky as the fresh crispness of acidity sits well with supple sweetness. Lime and juniper berries make for a very delicious style. A well balanced wine with lingering flavours, a nice complexity that keeps you coming back for more.

Fraser Gallop Estate are a small, premium wine producer in the Margaret River region

Fraser Gallop is all about producing the best wines possible from a wonderful location. 165 acres of undulating land on Metricup Road with about fifty under vine. The estate is a close neighbour to a number of iconic producers. You can be assured of high quality wines, as they endeavour to be ranked with the best of them. The philosophy is to allow the fruit to speak for itself.

Great wine is made first in the vineyard, no stone is left unturned in growing the best possible fruit. Fraser Gallop aim to achieve elegance in their wines, wines that are interesting, complex, and layered – wines that keep you discovering. Through minimal intervention and the use of traditional techniques, as well as the latest technology, wines are created that show balance and finesse upon release, and have the structure and pedigree to thrive with careful cellaring.

Terroir is enormously important at Fraser Gallop Estate. It relates everything you taste, smell and see in a wine to the influence of its geographic origin, topography, soils, and vineyard/canopy management. To produce the best quality wines means to take care of every detail and make quality decisions at the micro level. Decisions at the micro level which lead to a tremendous experience at the macro level. In essence, the attention to detail from planting through to bottling, is unsurpassable.

Wilyabrup is a micro climate where cabernet in particular gives consistently great flavours. The selection of the property which would become Fraser Gallop Estate was undertaken between January and August 1998. Since first requirement was that the area produce outstanding cabernet, it was clear that the vineyard needed to be in the Wilyabrup region, home to producers like Moss Wood, Cullen, Pierro and Vasse Felix. The soils are rich, gravelly loams with clay sub-strata. These provide the attributes necessary for an un-irrigated vineyard.

Since Bordeaux style cabernets are the passion at Fraser Gallop, 17 acres cabernet sauvignon, one acre merlot, one acre petit verdot, one acre cabernet franc and one acre malbec were planted. The area has also produced wonderful chardonnay, so 18 acres were planted. The clones are massively important, Houghton clone cabernet was selected along with Gin Gin chardonnay. Eight acres of semillon were planted in September 2007.

The winemaking philosophy at Fraser Gallop Estate is essentially about wine quality. All vines are dry grown from planting, cane pruned, low yielding (three tonnes/acre reds, two tonnes per acre chardonnay), shoot thinned, leaf plucked, bunch thinned and hand picked. An intensive approach, but one that is reaping rewards. When the grapes are handed over to the winery, they are of a truly high standard. It is paramount that the fruit's qualities are showcased in the final glass. This means minimal handling of the grapes and treating the grapes with kid gloves. This includes hand picking, gravity feeding the press and minimal pumping of the wine.

http://www.frasergallopestate.com.au/ - Fraser Gallop

The winery building was completed in time for vintage 2008. With extensive planning and good equipment research and selection, one of the best equipped small winery facilities in WA is at the heart of Fraser Gallop. It is a joy for the winemaking team to work in and very efficient! With a capacity for 300 tonne of fruit, a small amount of quality-focused contract wine can also be made at the facility. The main aim for all wines made at Fraser Gallop is to preserve the fruit flavours in the grape as much as possible.

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