"For years I’ve read a great deal about Margaret River Cabernet Sauvignon being too tannic and not in balance with the fruit. There have been many references to gravelly or tough tannins. The 2003 growing season was perfect for the production of physiologically ripe skins and seeds, the product of a very long and warm Indian summer. Some beautiful wines have been made from producers with good vineyard practices and wineries that didn’t try to over-extract their fruit. For me, the outstanding feature of the 2003 reds is the wonderful tannin structure. In the Margaret River region as a whole, the 2003 vintage is considered superior to the 2002 vintage for Cabernet Sauvignon. However, Voyager Estate’s 2002 Cabernet Sauvignon Merlot received widespread acclaim amongst the wine community and I believe our 2003 vintage wine takes our pursuit to another level.
All varieties were harvested during late March and April. All components were fermented in open or upright fermenters, with regular pump overs or plunging. Fermentation is conducted with small amounts of the 796 Bordeaux yeast strain at temperatures kept below 30 degrees. Ferments last as long as 14 days, before either being pressed or allowed to stay on skins for further texture and tannin modification. All wine is inoculated for malolactic fermentation in tank and is then transferred to barrel. The wood we use at Voyager Estate is 100% French oak, tight grain central forest and, by using 50% new and 50% two-year-old wood, we achieve the balance we are looking for. The wine spends 24 months in barrel with regular topping and racking."
Winemaker's Notes, Voyager Estate