AWARDS & RATINGS 🏆

Decanter World Wine Awards 2020 BEST IN SHOW – 97 points

“Pale green-gold in colour, with aromas of serene classicism: wafting early-season orchard fruits and just a little creamy summer stonefruit too.

Tapered, refined, enticing.

On the palate, the wine is soft yet poised; it has great innate flavour complexity without any sense of strain, labour or effort: a deft and seamless mouthful which nonetheless impresses by its finishing complexity.” 

Decanter, September 22, 2020

“Hand-picked, chilled, whole-bunch pressed, the juice settled, gravity flow to French puncheons (30% new) for wild fermentation and 9 months maturation in a cool room below 20 ̊C. A fresh fruit-driven bouquet introduces a palate that flows without interruption to the finish and aftertaste.”

James Haliday, 96 points

“Very light-yellow hue with a shy, restrained, faintly nutty aroma, which seems a little muffled or unready. The palate is intense and fine, restrained and a tad unready. It’s still emerging but has intensity and very attractive flavour. Long, lingering finish with frisky acidity and real tension. A ripping chardonnay and great value at the price. “

Huon Hooke, 95 points

Tasting Notes 🍏

• Colour: Pale lime-straw, exuding freshness and vibrancy.
• Aromas: Tangelo, lime, lemon curd, vanilla, oregano, and lemongrass.
• Palate: A refined interplay of lemon-lime crumble, lime zest, and vanilla, with a subtle touch of oak and a long, salivating finish.

Winemaking Process

• Hand-Harvested – Grapes are carefully picked to retain purity and freshness.
• Whole-Bunch Pressed – Gentle extraction for a seamless, structured wine.
• Oak Maturation: 9 months in 50% French oak puncheons & 50% French barriques (1/3 new oak) to develop complexity without overpowering freshness.
• Lees Stirring: Regular bâtonnage (stirring of lees) to enhance texture and creaminess.

Serving Tips ❄️

• Best Temperature: Serve at 10–12°C for optimal freshness and balance.
• Chilling Guide:
  • From room temp: Place in the fridge for 90 minutes or ice bucket for 30 minutes.
  • Too cold? Let sit for 10 minutes before pouring to allow flavours to open up.
• Glassware: Use a Burgundy-style Chardonnay glass to enhance aromatics and texture.

Food Pairing Suggestions 🍽️

• Seared Scallops with Lemon Butter – The citrus notes and creamy texture of the wine complement the richness of scallops.
• Grilled Spatchcock with Herbs – The oregano and lemon zest nuances of the wine match beautifully with roasted poultry.
• Miso-Glazed Cod – A perfect balance of umami and bright acidity.
• Soft-Ripened Cheeses (Brie, Camembert) – The creamy, buttery notes of the cheese enhance the wine’s texture and minerality.

FAQ Wine Terms

❓ What is bâtonnage?
Bâtonnage is the process of stirring lees (dead yeast cells) in barrel to add texture and complexity to the wine.

❓ Why is whole-bunch pressing important?
This gentle pressing method reduces bitterness and enhances the wine’s finesse and purity.

A sophisticated and beautifully balanced Chardonnay that shines now yet promises even greater depth with age.

Learn About Fraser Gallop Estate

Fraser Gallop Estate Winery stands as a distinguished winery nestled in the renowned Margaret River Wine Region, celebrated for its exceptional wines. With a string of prestigious awards and accolades to its name, including recognition for its dedication to quality, Fraser Gallop Estate epitomises excellence in winemaking.

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

The vineyard of Fraser Gallop Estate features undulating topography and gravelly laterite loams over clay subsoil providing superb conditions in order to grow Bordeaux and Burgundy grape varieties. The unique location, geography and climate conditions combine to imbue the colour, flavours and aromas found only in a Fraser Gallop Wine.

Our winery, designed by our winemaker and purpose-built in 2008, has a 300-tonne capacity. It is specifically designed in layout and size for the fermentation of Cabernet Sauvignon, Chardonnay and Semillon Sauvignon Blanc blends.

Through minimal intervention, harnessing naturally occurring environmental yeasts, and employing a blend of traditional techniques and modern winemaking skills, we strive to create wines that exhibit balance and finesse upon release while possessing the structure and pedigree to flourish with careful cellaring.

Our Cabernet Sauvignon and Semillon Sauvignon Blanc wines develop their flavour, texture, and complexity in the finest quality French oak barrels sourced from renowned Bordelais cooperages for the Cabernet Sauvignon and Semillon Sauvignon Blanc blends, and Burgundian cooperages for the Chardonnay.

We offer free delivery on all orders within Perth over $75. We can also order in a Fraser Gallop wine we don’t stock, email us at info@partnersinwine.com.au

Read the latest Ray Jordan Fraser Gallop Estate Wine Reviews Here