Voyager’s Shiraz has been going from strength to strength and this example is another leap forward. Sourced from select parcels from four Shiraz blocks, it offers the understated elegance of the Voyager style: bright and juicy, underlaid with earth and spice.
Hand-harvested grapes were destemmed but not crushed, then fermented as whole berries in a combination of open and closed fermenters, with gentle hand-plunging and pump-overs. Following ferment, the wines were pressed, transferred to barrel and matured in quality oak (a portion of which was new). Maturation was for 12 months (racked periodically to aid clarification). The parcels were then blended prior to bottling.