Fraser Gallop have successfully tamed the assertive tannins of sanguine Margaret River Cabernet with the inherent palate richness of the gentler Merlot. From unirrigated blocks yielding concentrated fruit, treated to the latest Turbo pigeur technologie from France, a lavish process which can pump whole intact grapes without grinding pulp and skins, leading to better homogenisation and extraction, translating into a wine of great vigor. Offers the structure for extended cellaring if you can resist it's abundant charms today.

Hand picked fruit is destemmed with minimal crushing to keep the berries whole. Chilled to 8C for cold soaking into closed fermenters, designed with a one-to-one ratio of height and length, just great for colour and flavour extraction. The ferments are pumped over daily using a turbopiguer. On skins for ten days, tasted regularly to monitor tannin, before pressing off skins through an airbag tank press. Pumped to French oak barriques from a number of Bordeaux cooperages for malolactic, barrels are racked twice over ten months maturation and development. Treated to fining trials for essessment of the final balance, Fraser Gallop is bottled unfined after a cross flow filtration.