Seven separate blocks and four clones of were used to produce this wine. 37% was wild yeast fermented, 36% new French oak was used, only half the underwent malo, and it spent eleven months in barrel. And that's the stats out of the way...
What was termed a "classic Voyager" this was buzzing with freshness. Stirred once a month and once blended it was left in the tank on lees. This has extracted a talc like character. Lemon butter, mandarin peel and grapefruit acidity added to the complexity.
A very sturdy and delicious wine which has a calmness about it. I'd go here again no question, particularly as it punches above its price point.
Region: Margaret River
Source: Sample - Voyager Estate Masterclass, Brisbane
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