Price:  £21.95 | Case Rate: £20.83
Ex Tax: £18.29

Fraser Gallop - Wilyabrup (aka Parterre) Chardonnay 2010

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  • Country: Australia
  • Wine Region: Western Australia
  • Wine Area: Margaret River
  • Wine Maker: Clive Otto
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2016
RP: 90 (2010) JR: 18 (2010) ST: 91 (2010) WF: 94 (2010) NS: 93 (2010) RJ: 95 (2010)

Wine tasting notes

Bright aromas of white peach, citrus, struck flint and white toast are followed by a fresh, full-bodied, structured palate that offers both richness of mouthfeel and crystalline purity. A benchmark modern Chardonnay.

Winery Information

Fraser Gallop

Fraser Gallop is a sixty-seven hectare single estate in the Wilyabrup district of Margaret River. It was founded in 1998 by Nigel Gallop, and has since acquired an enviable reputation as a highly sought-after new address in the region. Early vintages were made off-site, but since 2008 the estate has benefitted from its own winery, built to the exact specification of award-winning (ex Vasse Felix) winemaker Clive Otto. This has led to even higher quality among this range of terroir-driven,.. read more

Expert Reviews

Robert Parker (2010)90 pts #196 Aug 2011 - Lisa Perrotti-Brown - Sourced off unirrigated blocks of Mendoza clone (Gin-Gin clone) vines within a single vineyard planted in 1999, Fraser Gallop's 2010 Chardonnay gives pronounced notes of ripe nectarines, peach kernels and pink grapefruit with nuances of meal, crushed nuts and orange blossom. Medium bodied, judicious use of toasty oak comes through on the palate matching the ripe stone fruit flavor intensity and enlivened by crisp acidity. It finishes long and creamy / yeasty. Delicious now, it should cellar through 2015.

Jancis Robinson (2010)18 pts

Whole-bunch pressed, barrel fermented using ambient yeast and 10 months in oak (35% new). Very little malo. Delicately oaky/mealy nose. Excellent citrus purity though this is wine not fruit. Long, leesy and creamy. Burgundy-style WA. (JH)

Stephen Tanzer (2010)91 pts

Jul/Aug 2011 by Josh Raynolds - Light gold. Highly perfumed, pungent bouquet displays musky pear, yellow plum, truffle, chamomile and iodine; reminds of an old school Chassagne-Montrachet. Vibrant citrus zest and orchard fruit flavors gain depth with air and display excellent balance and focus. This complex chardonnay finishes with excellent cling and mineral-driven thrust.

Wine Front (2010)94 pts

Campbell Mattinson - Had a terrific couple of days last week going through some 2010 Margaret River Chardonnay and 2011 Eden Riesling. Nice when that happens. 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. There’s a minor level of alcohol warmth but I reckon it’s OK. More to White Burgundy/Margaret River in style than Modern Australian/Margaret River, I’d suggest. In a photo finish, I’m giving it a gold medal score.

Nick Stock (2010)93 pts

The 2010 Fraser Gallop Chardonnay has a composed, gently complexed style about it: plenty of lemon and grapefruit citrus here, some flinty nuances, hints of stone fruits and lightly toasty French oak too. The palate delivers a cool, restrained yet gently creamy texture: white peach and quince here, and it's crisp and clean through the finish.

Ray Jordan (2010)95 pts

The steady and now accelerated improvement in Fraser Gallop chardies is evident with this stunner. White peach and lemon zest with a little French pastry on the nose. The palate is so beautifully precise and balanced. Layers of fruit presented with a rich texture. Crisp acid and a squeeze of grapefruit complete the finish when you get there.

Vinification Notes

The grapes were chilled overnight and then gently whole-bunch pressed. The juice was cold-settled for twenty-four hours then gravity-fed to French barriques, of which a third were new. The fermentation was initiated by wild yeast, and the temperature regulated throughout. After fermentation, the wine was stirred weekly for a month, and after eight months the components were blended and bottled.