Fraser Gallop Parterre Margaret River Cabernet Sauvignon 2018
- 96 POINT RATED JAMES HALLIDAY WINE COMPANION
- 95 POINT RATED DECANTER WORLD WINE AWARDS
- 95 POINT RATED RAY JORDAN
- 95 POINT RATED GARY WALSH
- 93 POINT RATED JAMES SUCKLING
Deep, dark red wine with ruby red hues. On the nose you’ll find praline and cooked-apple with citrus and lemon-grass undertones; bay leaf, sage and mint leaves; a fetching floral perfume, and baking spice and vanilla custard oak.
Taste it and a formidable, lively mid-palate kicks in with a pleasing density of succulent blackberry, boysenberry and mulberry fruits, gravel, chocolate and nori. Fine grained graphite delivers a long pencilly finish.
96 Point Rated - Erin Larkin James Halliday Wine Companion
"86/6/4/3/1% cabernet sauvignon/petit verdot/malbec/merlot/cabernet franc. Reaching heights of near perfection, '18 was a vintage responsible for wines just like this. Supple intensity, concentration of flavour without a gram of weight, the length of flavour possessed only by very healthy, perfectly ripe and balanced grapes. What a gloriously seamless wine, continuing the proud legacy of Parterre."
95 Point Rated - Ray Jordan Wine Guide 2021
"It’s cabernet dominant, but the other Bordeaux varieties are in there in small amounts. It’s a tight and angular powerhouse. A combination of deep blackcurrant, bay leaf and iodine on the nose. The palate then kicks in with all its formidable horsepower and grunt. Yet, despite all the power and intensity it retains a poised elegance that is so appealing. Firm chalky tannins and a decent lick of oak complete a very good wine."
95 Point Rated - Decanter World Wine Awards
"Assured and poised, with hints of truffle within the spiced dark fruits and brambly berries. The tannins are fine and the oak spice wonderfully integrated, while the long finish is pretty much perfect."
95 Point Rated - Gary Walsh The Wine Front
"Sporting a slightly different label now, with the house in a fetching sort of purple. The splash of colour works well. I don’t have a new bottle image, as yet. Here we have 86% Cabernet Sauvignon, 6% Petit Verdot, 4% Malbec, 3% Merlot and 1% Cabernet Franc all grown on the estate at Wilyabrup."
93 Point Rated - James Suckling
"Lots of praline and cooked-apple aromas and flavors, as well as citrus and lemon-grass undertones. Full-bodied, vivid and lively. Goes on and on."
92 Point Rated - Campbell Mattinson
"It's a beefy, malty expression of the variety though it has good weight, texture and power and it's well framed by firm-but-appropriate tannin. It's in very good drinking shape now but there's no hurry. The linger of smoky tobacco notes is especially appealing."
Gold Medal Winner
Decanter World Wine Awards
The Parterre Cabernet Sauvignon 2018 is a traditional Bordeaux blend comprising Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec. Winemaking techniques emphasise the complexity attainable in a single vineyard wine delivering a taut, angular cabernet-domainant powerhouse that remains composed, svelte and elegant. Medium-bodied with a pleasing density of fruit, fine grained graphite-like tannins and cool acidity; a decent lick of vanilla custard French oak completes the balance and shape.
Hand-picked destemmed cabernet fruit was cold-soaked at 8° then transferred to closed-top multi-fermenters and inoculated with a low ethanol, high glycerol yeast strain three days later. Daily, throughout fermentation, a high-flow rate turbo-piguer pumped the wine over the skins very gently, plunging the cap to ensure it was fully broken up. From this point several techniques were employed to build complexity into the wine. One batch was pressed off skins early to complete fermentation in barrel (to integrate the oak flavour), while another batch was pressed off just after fermentation (to enhance fruit sweetness.) Another batch was left on skins for 40 days post fermentation (to develop savoury flavour and complex full-bodied tannins). Small amounts of merlot, malbec, petit verdot and cabernet franc were fermented in open topped fermenters and hand plunged twice daily. All the wines were then transferred to barrel for malolactic fermentation in French oak (one third new from selected Bordeaux cooperages). The wines were racked once during their 18 months in barrel and topped up every four weeks then crossflow-filtered prior to bottling. Finally it was racked up out of barrel and blended. Fining was not required.
Margaret River, Western Australia
|Cellaring:||Drink now or cellar up to a decade|