Stones and gravel work best for Shiraz grown in Margaret River, and Voyager Estate has plenty of both. These rock-rich soils help reduce the natural vigour of Shiraz, ensuring yields are low and concentration high. Just two blocks of organically grown fruit go into the estate Shiraz, all planted on Voyager Estate’s toughest, most inhospitable soils. In recent years, Voyager’s Shiraz has gone from strength to strength; this example is another leap forward. It embodies the understated elegance of the Voyager style: bright and juicy, underlaid with earth and spice.
Winemaker Tim Shand has brought a fresh take to Voyager’s Estate Syrah, picking earlier and avoiding the use of new oak in search of a more vivid expression. With that in mind, the fruit was picked by hand when the flavour profile was still in the red fruit spectrum. About 50% of the fruit went into the fermenter as bunches to boost structure and complexity. Shand also included a small portion of Viognier (2%) to further enhance the perfume of this year’s release. The fruit was crushed to maximise extraction while minimising time on skins, and the wine matured for five months in tank before being bottled. This beams from the glass with bright red fruits, dusty earth and enticing white pepper spice. It’s juicy, buoyant and deliciously mid-weight, with graphite tension and a seductive tread through the palate. In Shand, we trust!