Fraser Gallop Palladian Cabernet Sauvignon 2022

Accolades

97 Points | The Wine Advocate

Our flagship Palladian Cabernet Sauvignon continues its remarkable track record, earning 97 points and being described as “one of Australia’s finest Cabernets, year in year out.”

Erin Larkin notes a wine of “sophistication, finesse and delicacy alongside transparency of place,” with layered aromatics of bay leaf, tapenade, raspberry and pomegranate. Silky, fine and ferrous, this is a Cabernet built for the long haul, with a drinking window extending through to 2042.

Tasting Notes

• Colour: Deep crimson with garnet reflections.
• Aromatics: Ripe plum, dark cherry and blackcurrant framed by subtle new leather, warm spices and delicate floral perfume.
• Palate: Plush and seamless. Plum and cherry flavours glide across the palate, supported by velvety tannins and refined alcohol balance. The texture is supple and elegant with impressive depth.
• Finish: Long, persistent and beautifully structured, delivering layers of fruit, spice and fine oak integration.

Winemaker’s Note

“Our Palladian Cabernet begins its life in 100 percent new French oak and never leaves until bottling. By fermenting and maturing entirely within barrel, we create an unparalleled integration of tannin and flavour, resulting in extraordinary refinement and harmony.”
– Fraser Gallop Estate Winemaking Team

Viticulture and Winemaking

• Variety: 100 percent Cabernet Sauvignon
• Region: Margaret River
• Fermentation: Destemmed, chilled fruit added directly to new 500L French oak puncheons
• Technique: Barrel fermented with rolling and plunging to extract fine tannins
• Maturation: 19 months in 100 percent new French oak puncheons
• Alcohol: 14 percent
• pH: 3.61
• TA: 5.9 g/L
• Residual Sugar: 0.45 g/L
• Style: Powerful, layered, elegant

Cellaring Potential

Drink now for bold fruit and refined oak presence, or cellar confidently for up to 10 more years. Over time expect the wine to develop notes of cedar, cigar box, graphite and savoury complexity while maintaining its core of dark, silky fruit.

Food Pairing

• Slow cooked beef short rib
• Roast lamb with rosemary and garlic
• Wagyu rump cap with smoked salt
• Aged cheddar or clothbound hard cheeses
• Duck breast with cherry glaze

FAQ Wine Terms 🧐

Why ferment Cabernet in barrel?
It allows tannins to integrate early and deeply, resulting in a smoother, more seamless palate.

Why use 100 percent new French oak?
Puncheons provide elegance and length without overwhelming the fruit.

What makes Palladian special?
Only the very best Cabernet fruit is selected and treated with the most labour-intensive methods at the estate. It is the pinnacle expression of Fraser Gallop.