Fraser Gallop Dinner

fg estate

Fraser Gallop, Corella Restaurant and The Wine Emporium are inviting you to anexclusive wine dinner with the estate's chief winemaker, Clive Otto. Paired with the wonderful menu that chefs Paul McGiven (La Lune, ex-owner The Wolfe) and Callum Gray (ex The Wolfe) have elaborated, we'll be tasting through a good part of Fraser Gallop's range, including three wines nominated by James Halliday in his 2020 Best of the Best list, three vintages of flagship Parterre Cabernet Sauvignon and the rarely seen Ice Pressed Chardonnay. You'll find the menu and the wines below, alongside booking information. Places are limited, so we encourage you to move quickly. See you there!

Where: Corella, 62 Logan Road, Woolloongabba, 4102
When: Thursday 19th of September, 6.30pm Arrival for 7.00pm sit down
Cost: $149 per person

Bookings are handled through Phil or Charlie at The Wine Emporium and payment will be required at the time of the reservation. You can contact them on 07 3252 1117 or email Phil at

On Arrival
oysters au naturel
2018 Estate Sémillon Sauvignon Blanc // Halliday's Best of the Best 2020
"Both varieties were partially barrel-fermented, increasing the texture and complexity, but leaving the varietal character of each razor-sharp prior to blending. A zesty, lively, tangy wine is the result, with grapefruit, green apple and hints of passionfruit and guava on the aftertaste." - 96 Points, James Halliday

First Course
artichoke risotto, black garlic, manchego, parsley oil
2017 Parterre Chardonnay
"Fraser Gallop wines are among the best value in the region, and this one is typical. The youthfully subtle bouquet has elements of cashew, almond, honey and butter while the palate is lively with mouth-watering acidity and is tense, refreshing and invigorating. A fine modern chardonnay." - 94 Points, Huon Hooke

2017 Palladian Chardonnay // Halliday's Best of the Best 2020
"Estate-grown, matured for 9 months in Burgundian special toast puncheons. The bouquet has some smoky nuances, but wow, it gives no warning of the incredibly pure, intense and long palate, grapefruit and white peach locked in an eternal embrace." - 98 Points, James Halliday
"A beautiful, very refined and complex wine. The bouquet shows low-level sulfides, smoky oak aromas and rich fruit. The palate is delicate, tight and fine, with terrific intensity, line and length. A top chardonnay." - 97 points, Huon Hooke

Second Course
wagyu, roasted yam, charcoal cos, swede, jus
duck fat potatoes, sour cream, sumac

2011 Parterre Cabernet Sauvignon // FROM MAGNUM
"Bright mid-crimson; the bouquet exhibits a highly polished and perfumed bouquet of red fruits, violets, cedar and fine pencil lead oak aromas; full-bodied, yet elegantly proportioned, the palate is long and layered, and with all the ingredients for a long and interesting future." - 94 Points, James Halliday

2013 Parterre Cabernet Sauvignon // FROM MAGNUM
"Still bright crimson-purple; a totally delicious and stylish Bordeaux blend; the bouquet is fragrant, the medium to full-bodied palate swoops high and low with cassis, spice, bay leaf, cedary oak and beautifully detailed tannins - and only 13.5% alcohol." - 97 points, James Halliday

2016 Parterre Cabernet Sauvignon
A beautiful dense ruby red colour. Lovely aromatics of cherry pie, boysenberry, blackcurrant, violets and brand new leather. There is a jubeyness with fleshy boysenberry and dark cherries but also a dry finish too. Layers of flavour wash over the mouth but also words like elegance and finesse and complexity are evoked when tasting this wine.

Cheese Course
Spring Vale Brie, Fish Creek, Gippsland, Vic // Cow
Kris Lloyd 'Jester' Triple Cream Washed Rind, Woodside, SA // Goat

2015 Palladian Cabernet Sauvignon // Halliday's Best of the Best 2020
"This has an extraordinary long finish and after taste, built on varietal purity.  It's ethereal, a word I cannot remember using for Cabernet.  The texture too, is exceptional, the oak absorbed into the wine essence." - 97 Points, James Halliday

2018 Ice Pressed Chardonnay // 375mL
"The grapes were frozen for 5 days then whole-bunch pressed, the skins and ice discarded, the juice was cold settled for another 5 days, then transferred to barrel for a slow fermentation with 155.6 g/L of residual sugars retained before fermentation was stopped. A fun wine." - 95 Points, James Halliday (+ Gold Medal)


Bookings are handled through Phil or Charlie at The Wine Emporium and payment will be required at the time of the reservation. You can contact them on 07 3252 1117 or email Phil at


Liquor Licence 36128212. WARNING under the Liqour Control Reform Act 1998 it is an ofence to supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) for a person under the age of 18 years to purchase or receive liquor (Penalty exceends $500)