Fraser Gallop Parterre Chardonnay 2020
Fraser Gallop Parterre Chardonnay 2020

Fraser Gallop Parterre Chardonnay 2020

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Sweet lime and a touch of nougat linger on the finish with length and crunch. Texture is gently chalky.

Case of Twelve Bottles

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Categories: , , Brand: Fraser Gallop EstateFraser Gallop
Established in 1999, Fraser Gallop Estate is at the heart of Margaret River’s Wilyabrup valley (20km) north of the town of Margaret river and six kilometres from the south west coast of Western Australia. The Estate enjoys splendid isolation and a moderate maritime climate created by the Indian Ocean to the north and west.


Tasting notes

The aromas of citrus blossom, white nectarine, lime, green apple, nougat and biscuity oak give way to a tight and flinty mouthfeel with a rich flavour profile that is more intense than the 2019 vintage. Sweet lime and a touch of nougat linger on the finish with length and crunch. Texture is gently chalky.

Winemaker notes

Once the fruit was hand-harvested, it was directly transferred to cool rooms in small-slotted bins  and chilled to 8°C overnight. The bunches were gently whole-bunched pressed to around 500L/tonne. The juice was then pumped into a stainless-steel tank where it was chilled and settled for 24 hours before gravity flow to French barriques and 500L puncheons, 1/3 of which were new. 

Wild indigenous yeasts found in the vineyard initiated the fermentation process, and barrels were transferred to the cool room for fermentation. Temperature was kept below 20°C to retain primary fruit characters. After fermentation, barrels were stirred weekly for a month, resulting in a creamy mouthfeel that complements the wine’s linear acid structure. In this vintage, high malic acid made it necessary for winemakers to use malolactic fermentation to balance the high acidity level. The wine aged nine months in barrel before blending and bottling.


“From Wilyabrup. Hand-picked, whole-bunch pressed, wild fermented in barrel, weekly bâtonnage for a month, 50% mlf. Matured for 9 months in barrel prior to blending. Yeah wow: this is textural, rich and creamy, but it has sublime balance and poise. It is an incredibly elegant wine, showing restraint and line. The length of flavour lingers long after the wine has gone – salted white peach, red apple skins, fig and summer nectarine. The mlf brings almond meal and crushed macadamia, more obvious in the texture than in flavour. Glorious wine.” – Erin Larkin, Halliday Wine Companion, 95 pts

”This has a vividly fresh lemon and yellow-peach nose with wet stones, flint and hazelnuts. Shows intensity and freshness in the mouth with staunch acidity driving ripe peach, pineapple and green-mango flavors. Mouthwateringly intense finish. Drink over the next five years. Screw cap.” – James Suckling, 93 pts

”Aromas of white stone fruit, grapefruit pith, melon skin, nuts, nougat, white flowers and creamy, classy oak. The flavours are mid-weighted, focused, textured, layered and long. Nectarine, grapefruit, mealy, crunchy minerally acidity, fresh and lively. Tightly bound and a little linear at the moment, will blossom with time.”  – The Real Review, 93 pts

”This seems to be one of the finer and more precise examples of this wine that I’ve seen. It’s really tightly held and the whole structure is one of elegance and lancing length. Aromas of light pear and quince with a subtle grapefruit infusion. The palate is fine but builds, almost reluctantly at first, and then with gathering momentum. An excellent wine.” – Ray Jordan, 93 pts

Creamy key lime pie nose, with tangy, briney lime-leaf and some smoky toast on the palate. A long and refreshing finish, with some good richness.”  – Decanter, Silver 92 pts

Product specifications

Brand name: Fraser Gallop Estate
Region: Margaret River
Appellation: Wilyabrup
Variety: Chardonnay
Winemaker: Clive Otto
Current Vintage: 2020
Alcohol volume: 11.8%
pH: 3.05
Total acidity: 8.3 g/l
Residual sugar: 5.9 g/l
Harvest date: 2nd – 6th February 2020
Bottling date: 14th December 2020
Oak: 50% French oak puncheons, 50% French barriques of which 1/3 were new oak. 50% of the batch had malolactic fermentation
Maturation: 9 months
Cellaring: 7-9 years