Soil composition and quality dictates the plantings of all varieties on Voyager Estate's vineyards. After extensive profiling and soil mapping, only the very best soils are reserved for Cabernet Sauvignon. The profile must be one of red/brown ironstone-based gravelly loam over a clay base. Natural drainage must also be excellent and the soil type needs to be uniform over an area sufficiently large enough to justify the establishment of a vineyard block. At no stage in the planting of Cabernet Sauvignon do we want to traverse different soil types. In southern Margaret River, a northern aspect provides the best warmth and light interception and experience shows a north-south row orientation is vital to ensure even fruit ripening.
Voyager Estate has 9 blocks of Cabernet Sauvignon, totaling 16.9 hectares, varying in size from 1Ha up to 3.6Ha. It is a testament to the finickiness of both the Cabernet Sauvignon variety and our viticulturist, that of the several hundred hectares of unplanted land owned by Voyager Estate, a mere 8 hectares pass the ultimate quality test that allows for the future planting of Cabernet Sauvignon.
We’re very fortunate in Margaret River, being blessed with a ripening period considered by many to be similar to Bordeaux. Warm days with no extremes of heat and cool nights are undoubtedly a significant factor in the quality of our Cabernet Sauvignon. And the consistency of these conditions from year to year is also characteristic of our region.
During the 90s there were two standout vintages, 1995 and 1999. Both vintages were long and warm, enhancing good ripe fruit flavours and physiologically ripe tannin development. All varieties were harvested during late March and April. All components were fermented in open or upright fermenters with regular pump overs or plunging. Fermentation is with 796 Bordeaux strain at temperatures reaching 32°C. Ferments last as long as 10 days before either being pressed or allowed to stay on skins for further texture and tannin modification. All wine is inoculated for malolactic fermentation in tank and is then transferred to barrel. The wood is 100% French oak, tight grain central forest. 50% new and 50% two year old. The wine spends 24 months in barrel with regular topping and racking
Deep red-purple; the typically complex and powerful bouquet ranges through dark berry, cassis, a touch of chocolate and a savoury edge. The elegant and harmonious palate has superbly balanced and integrated fruit, oak and fine tannins running through a sweet, lingering finish. Top gold medal in a very strong class at the 2000 Wine Show of Western Australia, and very nearly a major trophy winner. Rating 96 Drink 2018 Date Tasted Oct 00
Colour:
Brick red with garnet tinges
Nose:
Rich and complex aromas of blackcurrants, cedar, dark chocolate, leather and vanilla bean pod.
Palate:
Full bodied, consisting of layers of black forest fruits balanced with fine, integrated, chalky tannins and lingering cedary oak.
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