Voyager's oldest vines date back to 1978, just over 10 years after vines were first planted in the area. When current owner, Michael Wright, took over the property in 1991, he set out to expand it and develop a visitor destination that would be a showcase for the region. He also set out to ensure that, above all else, the quality of wine being made at Voyager Estate would always be the best that nature, expertise and pure hard work could provide.
Palate: The wine displays flavours of spicy pome fruits with underlying citrus and some tropical fruit nuances. The palate has a nicely balanced weight and a creamy textural element derived from some barrel fermentation, finishing with subtle sweetness balanced by fresh natural acidity.
Food: Excellent with mildly-spiced Asian dishes or fresh seafood dishes, the Chenin Blanc is equally good pairing for many vegetarian dishes.
Cellaring: The wine is made in an early drinking, soft, fruit-driven style with great intensity of flavours, a subtle textural complexity from a small barrel fermented component and balanced by fresh acidity with a hint of sweetness.