On the nose, clear, classic flavours of blackcurrant, bitter chocolate, plum and dark cherry lifted by a gorgeous lavender perfume. On the palate there is a gloss and shine to the fruit and the tannins are round and suave, yet the wine is remarkably fresh and juicy presumably thanks to those famous ocean breezes that have clearly brought both energy and balance to the wine. A few years on from release, this is starting to show the sparks of evolution and is thus in a very attractive (and moreish) phase of its life.
There is undoubtedly something special about Margaret River - It is hardly surprising that it is commonly referred to as a viticulturist’s paradise. Come harvest time, when Kangaroos can be a threat to tasty ripe grapes, pickers are often rounded up from one of the many local surf breaks. Cool ocean breezes bring a freshness to the wines, while the famous gravel croups lend the wines an air of aristocratic austerity seldom seen in reds from Australia’s other winemaking regions.
Iconic Voyager Estate has long been a favourite of ours. Located in what James Halliday refers to as the “Golden Triangle” of Margaret River, (encompassing Voyager Estate, Leeuwin Estate and Cape Mentelle) the gravel soils, microclimate, aspect and consistent maritime influence of the Stevens Valley are the foundations of the Voyager style. Steve James and his team set about making honest, true wines that are designed to age with grace and provide long term drinking pleasure. Meticulous vineyard management is at the heart of the Voyager story – the focus being on small, individually cared for blocks of vines that receive parcel by parcel vinification. A combination of traditional methods, sustainable principles and the latest in technology create the ultimate balance for our vineyards and soils. The Voyager team follow a "natural farming" approach to the management of these blocks, drawing on the best principles of organic - and increasingly biodynamic - farming, while remaining pragmatic in their quest to produce the best quality fruit from season to season. Once in the cellar the winemaking style is sensitive, use of new oak is low and restricted to tight-grained French oak barrels, and blending is done after vinification – allowing the team to achieve just the right balance of elegance and finesse and minerality in the final wines. There’s real understated beauty in these wines; reserve, class and polish. And they are even better with the bottle age we’ve allowed them to build up, shipping the estate red after only after 4-5 years gentle maturation in the Voyager cellars.
Western Australia's most important wine growing region. The cooling influence of the Indian Ocean gives producers like Voyager Estate the ability to produce Cabernet Merlots, Sauvignon Blanc Semillons and Chardonnays of considerable elegance, that with age become more than a little old world in style.