Voyager Estate
19 August 2022 | Voyager Estate


As we pass the winter solstice and seasonal showers roll across our region, the vineyard begins its slow process of regeneration. The vines lay dormant, and we embrace the crisp vitality of winter – colder days, punctuated with storm fronts that whip in from the ocean. This is the most important season for building fertile soil – the vineyard’s lifeblood.

Our Vineyard Team select the best canes and gently lay them down, pruning foliage as they go. In turn, cuttings are mulched and returned to the earth as organic matter, enriching the vineyard floor.

It’s a sustainable, interconnected cycle that ensures nothing is wasted, and one that inspires our SOLI [Latin: soil] menu from the ground up – heroing our organically farmed wines of place alongside the pristine produce gifted by our region’s ancient soils.

Featured on this menu is our Line-caught Fish, Scallop and Mussels – inspired by the roaring winter oceans that supply us with an abundance of fresh seafood at this time of year.

Line-caught fish, sourced from Busselton, is lightly salted and gently poached or steamed. Locally sourced mussels are cooked with peppercorn and kaffir lime, and then smoked. This pristine coastal produce is served alongside a chicken and lime sauce, scallop silk and a Chardonnay yuzu gel. The dish is finished with an array of coastal plants, including pickled Karkalla from the Voyager Garden.

This stunning dish is paired alongside our certified organic single vineyard Chardonnay, Broadvale Block 6. The wine displays delicate floral and flinty notes, with intense citrus and a lovely mouth-coating texture – perfectly amplified by the ‘savours’ of yuzu, kaffir lime and our pickled Karkalla.

The chicken and lime sauce is deliciously umami and the line-caught fish and mussels, with their mineral notes and varying amounts of sweetness, serve to highlight the more structured side of the Chardonnay. The smoked mussel also brings through some of the wine’s lovely oak character.

Immerse yourself in the season of SOLI with a degustation experience this winter...



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