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Fraser Gallop "Parterre" Wilyabrup Chardonnay 2010
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"94 POINTS. Has a bit of weight and plenty of flavour as is appropriate for the region. Dried pear, lime spider and an attractive flintiness – beautifully made with savoury and saline characters complementing the fruit. Subtle toasty oak, balanced acidity and a long finish complete the picture." - Gary Walsh.
"91 POINTS. Light straw-green; a fragrant bouquet of white peach, grapefruit and lemon, the eight months in French oak not very obvious; the palate, too, is fruit-driven and juicy, with good drive and length." - James Halliday.
Colour: Pale straw with green hues.
Nose: Aromas of white peach, citrus and struck flint.
Palate: Flavours of quince, lemon curd and peach are the initial impressions. A tightly focussed and very precise wine showing seamless fruit purity with crystalline acidity and an excellent long grapefruity finish.
Winery Notes: The 2010 Chardonnay from Fraser Gallop Estate is one we are very excited about as a few small changes in the winemaking and vineyard have resulted in what we consider to be our best Chardonnay yet.
Firstly in the vineyard we have pulled out the Burgundy clones which we felt, never really suited our climate in Margaret River. We have a warmer site climatically than Burgundy and the Gin-Gin clone has consistently out- performed the Burgundy clones, mainly because of its’ higher acidity, later ripening and greater intensity of flavour which comes from the hen and chicken berries. So now our Chardonnay is 100% Gin-Gin clone.
We are now harvesting our grapes at slightly lower baumes than previously and this has resulted in a finer structured wine with less alcohol and higher acidity, this should enable the wine to be cellared for longer. It also seems to suit Gin-Gin clone grapes which need some restraint to the phenolic nature.
In the winery we have fine-tuned the style. We now pick in smaller slotted bins so the fruit can be cooled efficiently to 8 C overnight without any crushing of the berries. This year marks the first time we have whole bunch pressed directly to our shorter wider red fermenters for settling without enzyme, and we no longer rack the juice but go directly to barrel. The very heavy solids stick to the floor of the tank and we get relatively clear juice with some turbidity to allow the natural yeasts some nutrients for fermentation, this makes for happier wild yeast.
And most importantly we now are in an enviable position of not having to extract every last drop out of the grapes and we now only extract around 500L / tonne of grapes, only the best free run juice makes it into our Chardonnay.
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| Don't Pay: $30
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WBW Rating: 94/100
Closure: Stelvin
Region: Margaret River WA |
Winemaker: Clive Otto
Drink now until: 2017
Alc/Vol: 13.5 %
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