Fraser Gallop Parterre Chardonnay 2018

AWARDS

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.