Voyager Estate Cabernet Sauvignon
A near-perfect growing season with a warm, dry spring and relatively light winds. Summer was nice and warm without excessive heat until a 80mm downpour mid-January; a timely watering for the reds, followed by some cooler weather. Fruit for our Cabernet Sauvignon was harvested during perfect autumnal conditions, with excellent concentration and structure. Hand-harvested bunches, de-stemmed to retain as many whole berries as possible, were fermented in open and upright fermenters with regular, gentle pump overs or plunging. Select parcels were left on skins for up to 26 days prior to pressing. Wines from each parcel remained separate during 18 months maturation in tight-grained oak and were racked every three months to aid clarification.
Dark berries, briary, gravel, bay leaf, cedar, cocoa. Elegant, complex, balanced, fine, integrated tannins.