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, totalling 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.
Sandwiched between two of the greatest ever Margaret River vintages, conditions felt cooler in 2000. But after the success of the 1998 and 1999 vintages (and what we consider a superlative 2001) we are pleased to be able to produce consistent results in these moderately cooler vintages, thus controlling the slightly herbaceous characters sometimes associated with southern Margaret River Cabernet blends.
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 32oC. 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.
Colour:
Deep garnet.
Nose:
A complex, savoury nose of blood plums, blackberries, black cherries and redcurrants with a delightful perfume of violets, dark chocolate, cedary oak and pencil shavings.
Palate:
Follows the nose with a rich, savoury, medium-weight palate with layers of complexity. The palate is rounded and polished supported by soft, supple tannins and cedary oak.
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