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Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and branded their Metala fruit as Brothers In Arms. The.. The goodly farms of brothers in arms»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also fortunate to take their pick of properties in.. The twin tales of terre a terre»
Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the.. All that's good from gippsland »
The Heathcote Wineworks were one of the first commercial wineries in central Victoria. Prominently placed along Heathcote's main boulevard, established by Thomas Craven in 1854 to cater for the huge influx of gold miners seeking their fortune. Thomas Craven was a purveyor of spirits and wine, he traded in gold, providing a lifeline to local prospectors. An entrepreneurial type, he also operated a coach service from stables behind the cellar door, despatching supplies and delivering mail around the central Victorian goldfields. The legacy endures within a measured range of small batch Shiraz, crafted to traditional techniques and fashioned for timeless excellence. Enthusiasts of grand old brands with a.. The alluring case for craven's place»

Fraser Gallop Parterre Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Petit Verdot Cabernet Franc Malbec Merlot Margaret River Western Australia
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.
Available in cartons of six
Case of 6
$311.50
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.
Petit Verdot
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Fraser Gallop
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.

Fraser Gallop

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.

Fraser Gallop

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.

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.

Fraser Gallop