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Michael Wright founded Voyager Estate in Stevens Valley, based on the ideal microclimate he believed was essential to make excellent wines. With gravel soils and maritime influence, the vines enjoy moderate temperatures and good rainfall. Their 40 hectares of vineyard are underway to be certified organic, a process which will be finalised in 2023. With fruit that is more naturally resistant to disease and healthier soil, minimal input is needed from the winemaker. In the winery, they practice subtle use of high quality French oak and small batch fermentation. Their aim is to create a wine expressing the land and the season.
The Voyager Cabernet Sauvignon is ripe with aromas of blackcurrant, bay leaf and dark chocolate. Hints of milk chocolate, cedar and also tobacco aid the complexity of the bouquet. This wine show a juicy acidity accentuated by flavours of red cherry and blackberry. Fine and sweet tannins drive the mid palate with a graphite like finish and a long length.
The Voyager Cabernet Sauvignon is an ideal match to richly flavoured beef casserole and also to a thickly cut scotch fillet.