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Heritage Of Haan»
Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of the heirloom vineyard's most recent vintage. A.. Tanunda tradition»
Travails Of Tahbilk»
Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk proudly hosts the largest, single holding of.. Phyloxera, ancient cellars & seriously old vines»
Turn At Atze's Corner»
Kalleske are one of our nation's most distinguished winegrower families, Barossa through and through, heirs to the tradition of Prussian pastoralists who established South Australia as one of the world's great viticultural precincts. The family Kalleske were the quiet achievers behind the stellar quality of fruit, at the heart of the most memorable vintages Penfolds Grange. Old sites and ancient vines, a tally of which have been branded under the Atze's Corner label, a regal range of stately Barossa wines, irresistibly underpriced in terms of provenance, excellence and sheer delight. Spectacular bouquets, redolent of freshness, fragrance and fruit, astonishingly balanced to perfection, meaty, mouth.. Small batches of the barossa's very best»
Hues Of Healesville»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd and Whiteley, Drysdale, Brack and Pugh,.. Take the trek to tarrawarra»

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.
Cabernet Franc
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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