Fraser Gallop Parterre Cabernet Sauvignon 2018
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The Parterre Cabernet Sauvignon 2018 is a traditional Bordeaux blend comprising cabernet, merlot, petit verdot, cabernet franc and malbec.
Case of Twelve Bottles
$20.00 Delivery Fee Applies
Winemaking techniques emphasise the complexity attainable in a single vineyard wine delivering a taut, angular cabernet-dominant powerhouse that remains composed, svelte and elegant. Medium-bodied with a pleasing density of fruit, fine grained graphite-like tannins and cool acidity; a decent lick of vanilla custard French oak completes the balance and shape.
The handpicked fruit was delivered to the winery and destemmed before being passed through the must chiller and into closed top fermenters. The wines were pumped over daily using the turbopigeur. At this point the batch is separated into 3. Using different techniques, we hope to achieve some unique flavours and complexities. One batch is pressed off the skins early to complete fermentation in oak, another was pressed off just after fermentation, the other was left on skins for 40 days post ferment. The wines were transferred to barrel, one third new French oak. The wine was racked once during the 18 months with topping up every 4 weeks.
Deep, dark red wine with ruby red hues. On the nose you’ll find praline and cooked-apple with citrus and lemon-grass undertones; bay leaf, sage and mint leaves; a fetching floral perfume, and baking spice and vanilla custard oak. Taste it and a formidable, lively mid-palate kicks in with a pleasing density of succulent blackberry, boysenberry and mulberry fruits, gravel, chocolate and nori. Fine grained graphite delivers a long pencilly finish.
Varieties: 86% Cabernet Sauvignon, 6% Petit Verdot, 4% Malbec, 3% Merlot, 1% Cabernet Franc
Total Acidity: 6.1gm/L
Residual Sugar: 0.5gm/L
Harvest Date: 15th March – 5th April, 2018
Oak: 18 Months in 1/3 new French oak & older French barrels.
Bottling Date: 20th November 2019
Cellaring Potential: Eminently drinkable now but will develop further complexity for up to 10 years.
“Assured and poised, with hints of truffle within the spiced dark fruits and brambly berries. The tannins are fine and the oak spice wonderfully integrated, while the long finish is pretty much perfect.”
Decanter World Wine Awards 2021, GOLD, 96 points
“Supple intensity, concentration of flavour without a gram of weight, the length of flavour possessed only by very healthy, perfectly ripe and balanced grapes. What a gloriously seamless wine, continuing the proud legacy of Parterre.”
Erin Larkin, Halliday Wine Companion 2022, GOLD, 96 Points
“Blackberry and boysenberry, sage and mint, fetching floral perfume, baking spice and vanilla custard oak. It’s medium-bodied with pleasing density of fruit, plenty of fine grained graphite tannin, cool acidity, so svelte and composed, with a long pencilly finish. Needs a little more time for the oak to integrate, but the feel of it, its balance and shape, mark it out as an excellent wine.”
Gary Walsh, The Real Review, 95 points
“Cabernet dominant, but the other Bordeaux varieties are in there in small amounts. It’s a tight and angular powerhouse. A combination of deep blackcurrant, bay leaf and iodine on the nose. The palate then kicks in with all its formidable horsepower and grunt. Yet, despite all the power and intensity it retains a poised elegance that is so appealing. Firm chalky tannins and a decent lick of oak complete a very good wine. “
Ray Jordan, The West Australian, 95 points
“This graceful red… with a a complex bouquet of red and black fruits and savoury, earthy notes. A hint of old cigar box. Style and finesse on palate, with gently persistent tannins and a long satisfying finish. Perfect with a roast leg of lamb.”
Peter Bourne, Australian Gourmet Traveller Wine
“I found raspberry fragrance with a hint of vanilla, while the palate has tremendous suppleness, line and length. It’s developing nicely and would be brilliant now, but I thought the wine still had plenty of time in it.”
Nick Bulleid MW, Australian Gourmet Traveller Wine
“Lots of praline and cooked-apple aromas and flavors, as well as citrus and lemon-grass undertones. Ful- bodied, vivid and lively. Goes on and on.”
James Suckling, jamessuckling.com, 93 points