A perfect ripening period for Chardonnay has produced a fine and elegant wine displaying the hallmark flavours of lemon pith and grapefruit, with hints of pears and white stone fruit. A super texture which is restrained, complex and elegant.
Voyager Estate, first planted in 1978, is led by Alexandra Burt who carries on her late father, Michael Wright’s legacy as one of Margaret River’s best estates. 150 years of farming underpin the Wright family's dedication to Voyager Estate: viticulture and winemaking bringing everything Michael loved about agriculture together in one enterprise. Michael settled on this special site in Stevens Valley because of its geology (the oldest in Australia), the gravel soils, microclimate, aspect and consistent maritime influence.
Manager of winemaking and viticulture, Steve James, continues this meticulous approach in the organic-in-conversion vineyards and winery, allowing the wines to express a sense of place. The use of very high quality, predominantly tight-grained French oak offers structure and complexity and supports the full expression of site. Small batch fermentation to keep small blocks or parcels separate throughout fermentation and maturation before the final blend. Sensitive handling of the fruit including hand harvesting, individually sorting and whole bunch pressing Chardonnay. Using a sorting table to hand-sort red fruit, removing leaves and stalks to ensure that only fruit enters the fermentation vessel.