About
EST. 1978
Organically Farmed
100% Estate Grown & Made
Wines of Place
Our Patch of Margaret River
Nestled by the Indian Ocean in cool Stevens Valley, Margaret River, lies an ancient patch of gravel loam earth that we call Voyager Estate, where ocean breeze tempers the south western sun to yield fine vintages unlike any other.
Voyager Estate embodies a 40-year legacy of family, adventure and sustainability. Yet perhaps above all, it is an expression of its place - a wild corner of the West Australian landscape that is as beguiling as it is remote. Surrounded by ocean on three sides the aspect, microclimate, consistent maritime influence and our ancient soils are the foundations of our distinct style.
(Image: Margaret River Coastline - Voyager Estate / www.voyagerestate.com.au)
Our Craft, Our Wine
We work with nature as much as possible, believing that farming with organic practices builds healthy and active soil biodiversity, allowing our vines to flourish now and for future generations.
We nurture living soils with healthy nutrients and deep vine-root systems, so they can continue to produce world-class wines and mark their place in Australian vinicultural history.
Our winemaking is a continuation of this ‘hands off ’ and organic approach to viticulture. We want people to taste the vineyard when they drink our wines: the soils, the local flora and the purity of fruit that our land delivers. To achieve this, we are as gentle as possible during the winemaking process.
(Image: Voyager Estate / www.voyagerestate.com.au)
Voyager Estate new Cabernet releases
2016 Cellar Release Cabernet Sauvignon
Variety: 94% Cabernet Sauvignon, 5% Merlot/ 1% Petit Verdot
Alc/Vol 14.0%
Harvested: 27 March to 4 April 2016
Vineyard: Old Block V9, North Block U12, Weightmans Block 5
Soil: Gravel-loam soils with varying levels of clay or stone
Organic: Organically farmed
Oak: French oak, 18 months, 50% new
Cellaring: Up to 20 years
Colour: Medium brick red
Nose: Sweet red berries, graphite, mocha and dusty oak
Palate: Complex, great length and balance, supple tannins
Food Match: Roasted, pan-seared or slow-cooked meats
Vintage
A near-perfect growing season with a warm, dry spring and relatively light winds. Summer was nice and warm without
excessive heat until an 80mm downpour mid-January; a timely watering for the reds, followed by some cooler weather. Fruit for
our Cabernet Sauvignon was harvested during perfect autumnal conditions, with excellent concentration and structure.
Method
Hand harvested parcels of fruit from our very best vineyard blocks are kept separate during vinification, which includes maturation for
18 months in 50% new and 50% two-year-old French oak barriques. A wine of great structure, complexity and depth of flavour, yet also
displaying elegance and balance, our Cabernet Sauvignon Merlot will reward cellaring up to 20 years.
“Our inaugural Cellar Release Cabernet Sauvignon captures a moment in time, shaped by season and craft – its character deepened through careful maturation for ten years, just as our founder, Michael Wright, always intended.” – Tim Shand, Chief Winemaker
2024 Cabernets
Variety: 63% Cabernet Sauvignon, 23% Merlot, 7% Petit Verdot, 5% Malbec, 2% Cabernet Franc=
Alc/Vol: 14.0%
Harvested: 29 Feb to 15 March 2024
Vineyards: A mix of old vines and younger clonal material
Soil: High quality gravel loams
Organic: Certified organic
Maturation: 9 months, 20% new French oak
Cellaring: 10 years
Colour: Vibrant ruby red
Nose: Juniper, blueberries, herbal sage notes, soft spice
Palate: Savoury, delicate fruit, herbs with youthful tannin
Food Match: Ragu’ alla Bolognese or roasted eggplant terrine
Vintage
The 2024 vintage featured an extended warm and dry periodfollowing reasonable winter rains and an early bud burst.
The season experienced warmer-than-usual temperatures,promoting even and early ripening. Harvesting commenced early and finished before Easter.
Method
Fruit parcels were destemmed, maintaining a large proportion of whole berries, and fermented in a mix of open fermenters
and concrete vessels. Most batches were cold-soaked. Post- fermentation, the fruit was macerated on skins for a short period
of 10-15 days, before being pressed to a combination of French oak barriques (20% new) and concrete. Racked from barrel in January
2025 and spent 6 months in tank prior to bottling
“A chorus of certified organic red varieties, yet with a singular voice, and southern Margaret River Cabernet at its beating heart”
Tim Shand, Chief Winemaker
2025 Coastal Cabernet Sauvignon
Variety: 86% Cabernet, with Merlot, Malbec, Petit Verdot
Alc/Vol: 14.0%
Harvested: 29 February to 28 March 2025
Vineyard: Coastal Estate vineyards in Stevens Valley
Soil: Gently rolling, gravelly slopes
Organic: Certified organic
Oak: 30% French oak barriques
Cellaring: Up to 5 years
Colour: Deep red with purple hue
Nose: Cassis, mulberry, hint of rosemary and black olive
Palate: Medium weight, pure fruited, elegant, structured
Food match: Reuben Sandwich
Vintage
The 2025 season was warm and dry, with an early start and steady progression through harvest. The grapes took longer to reach phenolic ripeness, but our pristine fruit held through to April, allowing the red varieties to be picked in stunning shape – even after a late rain event.
Method
Parcels of fruit were de-stemmed but not crushed, preserving whole berries and fermented in a combination of vessels. To maintain aromatics and the slow extraction of tannin and colour, temperatures were maintained below 27˚C with gentle pumpovers and plunging employed twice daily. The wines were then pressed off skins prior to undergoing maturation in 30% French oak and stainless steel tanks.
“A bright, juicy, and youthful Cabernet that celebrates our coastal patch of land, and the certified organic vines that call it home.”
- Tim Shand, Chief Winemaker
(Image: Voyager Estate Vineyards / www.voyagerestate.com.au)