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)
Spring New Arrivals
2024 Tempranillo Rosé
Variety: Tempranillo
ALC/VOL: 13.0%
Harvested: 24 February 2024
Vineyard: C3 Tempranillo (Clone 98)
Soil: Gravelly, stony soils producing balanced & moderate yields
Organic: Certified organic
Oak: 5 months, old oak puncheons
Cellaring: Made for immediate enjoyment
Colour: Bright salmon
Nose: Redcurrant, blood orange, yellow rose, French tarragon
Palate: Savoury, phenolic grip, fresh acidity, a hint of cedar
Food match: Barbequed prawns or chargrilled mediterranean vegetables
Vintage
The 2024 vintage featured an extended warm and dry period following 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, producing fruit with great ripeness, intense flavour, and vibrant acidity.
Method
Tempranillo fruit was cold pressed and juice removed off skins in a flash. Barrel-fermented in old oak puncheons. Remained on lees for five months with regular bâtonnage. Bottled young for early release.
“We planted our C3 Tempranillo block to craft an iconic Margaret River Rosé.
Fine-boned and 100% barrel fermented, this wine balances savoury texture with a lean acid line for seriously delicious drinking.” – Tim Shand, Chief Winemaker
2024 Vivid Red
Variety: Shiraz, Tempranillo, Grenache, Merlot
ALC/VOL: 13.0%
Harvested: Mid-late February 2024
Vineyard: Old-vine Shiraz & Grenache blended with new vineyards
Soil: Stony, gravel soils with underlying stone & clay
Organic: Certified organic
Oak: 3 months, old oak barriques
Cellaring: Made for immediate enjoyment
Colour: Deep purple
Nose: Intense red fruit, earth, graphite, aniseed
Palate: Bold, wild brambly fruit, ferrous, velvety tannin
Food match: Barbeque meats, balsamic roasted tomatoes or charcuterie
Vintage
The 2024 vintage featured an extended warm and dry period following 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. Overall, the reds stand out for their fruit weight, vibrancy, and significant but fine tannins.
Method
Hand-picked parcels of fruit were whole-bunch fermented in small vessels and remained on skins for 14 days before being pressed to old oak barriques where they matured, separately, for three months. Wines were then racked to tank and blended just prior to bottling for a spring release. No fining and no added sulphites.
“A pure and bold expression of our place in Stevens Valley. Wild, bright and completely preservative-free, it’s fresh as the day and ready for spring." - Tim Shand, Chief Winemaker
2023 Syrah
Variety: 98% Shiraz, 2% Viognier
ALC/VOL: 13.5%
Harvested: 24 to 30 March 2023
Vineyard: Two of our best Shiraz blocks
Soil: Some of our toughest, shallow, stony, gravelly soils
Organic: Certified organic
Oak: 10 months, oak puncheons and barriques, 10% new
Cellaring: Up to 10 years
Colour: Deep magenta
Nose: Blackcurrant pastille, juniper berry, baking spices
Palate: Focused, ripe berries, balanced acidity, fine tannin
Food Match: Charred beets, goat cheese, rucola, balsamic
Vintage
Despite a cool start to spring, flowering and fruit set were even across all varieties. November heralded the beginning of a glorious run of weather. Days were warm but never hot, and temperatures dropped nicely into the evenings, allowing gradual ripening and acid retention in the grapes. Harvest commenced a week later than ‘normal’ under clear blue skies and finished in mid-April.
Method
Shiraz was picked in the delicate red fruit spectrum. A portion of fruit was fermented as whole bunches, with Viognier also co-fermented for aromatics. The fruit was then crushed to enhance extraction with less time on skins, and then spent five months in tank for élevage prior to bottling.
“Our new Syrah captures the detail and purity that Stevens Valley’s cooler climes bring to the table—a savoury but perfumed Syrah, offering pure red fruit and gentle spice.” - Tim Shand, Chief Winemaker
(Image: Voyager Estate / www.voyagerestate.com.au)