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Having made the jump from Project release to bona-fide Estate wine, Voyager's rosé is produced from a blend of Shiraz, Tempranillo, Merlot and a splash of Viognier. The fruit for this release was predominantly sourced from several key vineyard blocks, including Tempranillo from our Cordis Block 3, Merlot from North Block 7 and Shiraz from Weightmans Block 3. A small portion of co-fermented 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. Some Viognier was co-fermented for textural complexity and lifted aromatics. It's vibrant and textural, with a beguiling touch of summer berry sweetness and a juicy, crisp finish. Brownie points for tasting more expensive than it is,