2018 Voyager Estate Project Sparkling
|Region||Margaret River, WA|
The Voyager vineyard (oldest vines 1978) lies in the cool micro-climate of Stevens Valley within the greater Wallcliffe sub region of the Margaret River (also home to Leeuwin and Cape Mentelle). It is this location that is paramount to understanding the Voyager wines’ style and quality. Long regarded as key sub region for the finest Margaret River Chardonnay it is also capable of producing much finer and fresher Cabernet than the sub regions further north. The geology here is amongst the oldest in Australia and the gravel soils (free draining with a high mineral content), aspect and consistent maritime influence make up the foundations of Voyager’s perfumed, elegantly-proportioned wines.
The Estate follows a “balanced and sustainable” form of viticulture drawing on many organic principals with organic composts and seaweed extracts now replacing commercial fertilizer. James’ meticulous approach is also evident in the winery where he is aptly aided by winemaker and winery manager Travis Lemm. The emphasis is on using nature when possible and only making use of technology where it aids quality.
The Estate vineyards are currently undergoing transition to organic farming, underpinning our commitment to long-term commitment to sustainable farming. There is currently nearly 40 hectares which equates to one third of our vineyard area classified as ‘in conversion’ with Australian Certified Organic (ACO). A further 40 hectares will be rolled into a full organic regime over the remainder of 2018, with the remainder of the vineyard converting in 12 to 18 months time. This plan will see our entire vineyard certified organic by 2023.
Their commitment to sustainability includes offsetting 100% of our CO2e emissions from all our activities including power, fuel (including LPG) and air travel use by purchasing certified carbon offsets in line with Australian standards. They have also planted over 70,000 indigenous trees to rehabilitate cleared farmland, native reeds have been planted around the waterways to slow surface run-off. Water management which includes meticulous monitoring of waterways for flows and composition as well as treating our winery wastewater onsite allowing us to reuse it for wood lot watering.
Steve James and Travis Lemm
|Viticulturist||Steve James and Glen Ryan|
|Wine||The project wines are fun and experimental wines outside of The Estate range. They are produced in limited quantities. Hand-harvested on 24 and 26 February, the fruit was gently whole-bunch pressed to avoid phenolics from the skins. The juice was settled overnight before fermentation in stainless steel tanks. The cool ferment enabled the fresh fruit aromatics to be maintained. The wine was fined, filtered and tirage bottled on 18 May 2018. The secondary fermentation occurred in bottle and the wine remained on lees until November 2018 to gain additional complexity and a fine bead.|
|Tasting Note||Citrus - Red Apple - Brioche|