Having made the jump from Project release to bona-fide estate wine, Voyager's rosé is produced from a blend of Shiraz, Merlot, Tempranillo and a splash of Sauvignon Gris and Viognier. The fruit for this release was predominantly sourced from several key vineyard blocks, including Tempranillo from the Cordis Block 3, Merlot from North Block 7 and Shiraz from Ullingers Block 8. A small portion of co-fermented Sauvignon Gris and Viognier is utilised for textural complexity. All of the vineyards are farmed organically, and planted on the classic gravelly soils for which the region is famous - producing balanced vines with moderate yields.
Fruit was gently pressed to extract a free run component with minimal colour then fermented cool to help maintain aromatics.