Our 2023 Cabernets is here.

Bringing Chief Winemaker, Tim Shand’s vision of Stevens Valley to life, our 2023 Cabernets is a certified organic, single estate red that weaves together distinct varieties into a singular voice of southern Margaret River.

Shaped by place and season, it brings together Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot – nodding to the past while embracing the bright future of our certified organic coastal vineyards.

Pretty, perfumed and vibrant, with silky tannins and layers of mulberry, dark cherry and bay leaf. Lightness and vitality carry through, grounded by the depth and complexity of Cabernet and lifted by the elegance of its kindred varieties from our cooler slopes.

A wine of uncompromising quality – ethereal and alive – fitting seamlessly into the moments that matter: dinner with friends, a convivial long lunch, or a quiet glass at the week's end.

In the words of Chief Winemaker, Tim Shand, “It’s the kind of wine you reach for when you want to open a bottle that feels special – one that reflects the best of Stevens Valley – but doesn’t need a decanter or a decade to enjoy.”

Add the new 2023 Cabernets to your collection via our online shop.

It was an honour to host renowned philosopher, author and Principal of Northeastern University London, Professor A.C. Grayling, for a rich and wide-ranging discussion on luxury, beauty and The Good Life at Voyager Estate last weekend.

Surrounded by vineyards and the Marris beyond, the event brought together a thoughtful and engaging panel: Professor Grayling; our Chief Winemaker, Tim Shand; artist and author, Tineke Van der Eecken; and broadcaster and facilitator, Meri Fatin.

Together, they explored what it means to live well – from the pleasures of food, wine and travel to the tension between indulgence and responsibility in the age of sustainability. The conversation was warm, generous and thought-provoking, inviting guests to reflect on how meaning is created in the everyday.

In keeping with the theme, guests shared a long table lunch featuring seasonal, sustainably sourced ingredients and our certified organic wines – a delicious expression of Margaret River’s good life.

Our sincere thanks to Margaret River Readers & Writers Festival for bringing such a remarkable voice to the region – and to everyone who joined us for a memorable afternoon of big ideas.

Photography by Ovis Creative.

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We are proud to announce that we’ve achieved Ecotourism Australia’s ‘Sustainable Tourism’ certification – becoming the first traditional grape-based winery in Australia to meet this rigorous standard, recognising our commitment to sustainability in every aspect of our Estate.

“Nestled in the heart of the renowned Margaret River wine region, family-owned and run Voyager Estate is more than just a winery – it’s a standout in sustainable agritourism. Committed to regenerative farming and environmental stewardship, they have seamlessly integrated sustainability into their operations, from the vineyard to the table… By embracing sustainable agriculture and ecotourism, Voyager Estate offers visitors an immersive experience that celebrates the land while ensuring its preservation. Their commitment to sustainability serves as inspiration for the wine tourism industry!” – Ecotourism Australia.

To find out more about Ecotourism Australia and some of the other fantastic Margaret River businesses with the certification, visit their Green Travel Guide.

 

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It’s always fascinating to look back on a season once the wines are safely in barrel, and 2025 gave us plenty to reflect on. Head of Viticulture, Mike Saunders, shares his thoughts on a vintage that reminded us of the importance of timing and restraint in the vineyard.

“The 2025 season started earlier than expected, with some Chardonnay showing signs of budburst as early as July. Warmer than average temperatures – coupled with reduced dormancy and delayed winter rains – saw the vines begin to stir well ahead of schedule. Thankfully, a combination of pre-pruning and cooler August weather helped slow progress, and budburst across most blocks held off until late August or early September.

The warm, dry conditions continued as the year progressed. November in particular was notably warm, supporting a strong fruit set, and a consistent run of heat from January through to March encouraged steady ripening across the vineyards. Careful shoot thinning early in the season ensured that only selected bunches remained, contributing to balanced yields and even development. With a second dry year in a row, we managed water use cautiously – encouraging the vines to build resilience as we adapt to a warming climate.

Harvest began on the 12th of February, with Voyager Block 10 Chardonnay the first to come in. Flavour developed quickly, but ideal picking conditions allowed us to harvest all Chardonnay in excellent condition, achieving balanced ripeness and natural acidity. Chenin Blanc, Semillon and Sauvignon Blanc followed in quick succession, maintaining freshness and showing good varietal character.

As harvest progressed, a natural pause emerged. The reds were showing strong fruit intensity, but tannin maturity was slower to arrive. We waited – and were rewarded. The weather held beautifully until early April, when a significant rain event materialised.

Fortunately, due to amazing quality levels, our last blocks held their condition through the downpour, and we were able to complete harvest shortly after, with Cabernet coming in in excellent shape."

The 2025 vintage reinforced something we’ve long known: that every year brings its own rhythm – and the best results come from listening closely to the vineyard and knowing when to step in – and when to wait.

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As vintage came to a close and the winery settled into a quieter rhythm, we gathered to mark the season in a way that felt deeply Voyager – backdropped by the vines, with a table laid in celebration of the land and the people who tend it.

Our Harvest Table event in partnership with WA Good Food Guide brought together friends, collaborators and curious minds for an afternoon grounded in good conversation, Estate-grown produce, and thoughtful pairings.

Guests were welcomed with a glass of Sparkling Chenin and a walk through the kitchen garden – the very place where many of the afternoon’s ingredients began their journey.

Canapés followed, including Margaret River venison and WA scampi with Estate-grown zucchini and rhubarb, before a seated four-course menu, designed to reflect our magical corner of Margaret River.

True to its name, Harvest Table was more than a celebration – it was a conversation. Led by Tess Gallagher of WA Good Food Guide, a panel featuring our Head Chef, Travis Crane, Head of Sustainability, Michelle McManus, and Head of Viticulture, Mike Saunders, explored the evolving landscape of sustainable winegrowing and hospitality.

Their insights offered a window into the challenges and rewards of working in step with nature – and why these ideas remain central to the way we grow, cook and share.

Our thanks to everyone who joined us and to those who helped bring the event to life. As we look toward what’s next, Harvest Table reminded us of the power of pausing, gathering and honouring the land that sustains us.

Photography by Ovis Creative.

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Vintage 2025 is off to a flying start, with Chardonnay picking kicking off last Wednesday and the team already making great progress across the vineyard. Early conditions have kept the team on their toes, but the fruit quality is looking exceptional, setting the stage for another exciting harvest. Here's Chief Winemaker, Tim Shand, with a few insights...

"Chardonnay picking kicked off last Wednesday, starting slowly before picking up pace across the vineyard. The warm nights made the decision tricky - acid levels were dropping, but flavours weren’t quite there yet. It felt like we were edging towards the start line, only to have everything accelerate once we did.

One standout was V12, one of our few spur-pruned blocks. Its even ripening and lush canopy meant we could pick earlier than usual, and the fruit looked exceptional. By Saturday, we were into the icon blocks - Broadvale Block 6 and the western half of Block 5. Block 6 held true to its style with bright acidity, and malolactic fermentation is already on the way for this batch.

Meanwhile, Block 5 is heading to barrel with incredible depth and classic citrus tones, showing none of the caramelisation that can come through in warmer vintages. Next up: finishing Blocks 5 and 6, then onto B10, B11, and B9. If the weather holds, we’ll keep back part of B10 to build more ripeness and volume in the Voyager Estate blend.

In a bit of a surprise, our Sparkling Chenin came in early this year - usually, it follows Chardonnay. It landed in the ripe peach zone but still with beautifully fresh acidity. With the warm conditions, the team has been covering serious ground with hand-picking, and the fruit quality has been outstanding. The netting crew has been working hard to stay ahead, and their next focus will be protecting Cabernet and Semillon. More to come soon!"

As harvest draws near, the vineyard is alive with activity - from meticulous fruit sampling to last-minute preparations, all in pursuit of the perfect pick. Head of Viticulture, Mike Saunders, provides an update ahead of next week when the first grapes will come in.

"The golden spell of weather continues, and harvest is inching closer. We began sampling select Chardonnay blocks this week, and it looks like the first pick may be just around the corner!

Juices from yesterday’s samples are showing lovely concentration, with acidity dropping quickly. This can be influenced by thinner canopies and increased sun exposure, as well as crop load. Careful timing will be key to ensuring balance and freshness in the wines.

Tim and I are walking the blocks daily, tasting fruit and sampling to pinpoint the perfect moment to pick. After seven months of nurturing, it’s all about precision now - no pressure!

Meanwhile, the Vineyard Team has stretched every last scrap of netting across the vines as birds continue to target the fruit. With fewer natural food sources this season, even unexpected visitors have been sneaking in. If you hear clapping and calls from the vineyard, that’s the team in action, keeping our grapes safe.

Harvest prep is also well underway. Trailers are being serviced, the harvester is getting a thorough check, and the Winery Team is busy cleaning bins and prepping presses - there’s a real energy in the air.

Over in Broadvale Block 7, our young vines are thriving now that the kangaroos have been netted out. We’ve selected the strongest shoots and begun guiding their growth. As the season unfolds, we’ll continue hand-weeding and training them, deciding post-harvest whether to cut them back or let them reach wire height. Watch this space.

Looking beyond harvest, we’re already planning for the vines’ winter dormancy. Soil tests from last year have helped us craft a custom organic fertiliser blend, ready to be applied as soon as picking is complete. Autumn’s root flush is a critical growth period, and ensuring the vines have everything they need now will set the stage for an even, healthy budburst next spring. We're always thinking a season - or two - ahead!"

Chief Winemaker, Tim Shand, shares the latest from the vineyard as the team prepare for a lightning quick harvest...

"A hot spell this week has us thinking about when harvest will begin.

The rain that was forecast to push south from Cyclone Sean never quite materialised—we would have welcomed it! January has only delivered 5mm so far.

What we have had is humidity, but only a couple of really hot days. The season has been warm, but (touch wood) we’ve avoided heat spikes. Veraison is nearly complete in Chardonnay and well underway in Shiraz, Cabernet, and Chenin Blanc, setting us up for picking in the first or second week of February. While this timing is on par with a typical start to vintage, everything suggests that once we begin, it will be a fast-moving harvest. Cabernet, in particular, is veraising early, a sign that it won’t lag this year—likely a reflection of the warm winter, which has thrown some varieties out of their usual rhythm.

In the vineyard, the old Chardonnay blocks are looking clean and healthy, while Cabernet is beautifully balanced and full of life. The team has done an excellent job with canopy management and regular passes through the vineyard, and so far, conditions have been ideal.

Weevils made their presence known in December, particularly in younger Chardonnay blocks and the Old Block Cabernet. Mike and the team worked through the nights trialling different organic approaches, gaining valuable insights for the seasons ahead. That experience has sparked new ideas for how we’ll manage them next year—always learning, always adapting.

With no marri blossom yet, nets are going out fast—particularly to protect against ringnecked parrots, who are keen this year.

The vineyard crew has also been busy thinning fruit, and a green harvest is on the horizon for Cabernet, trimming away the last of the lagging bunches as veraison wraps up.

Irrigation has been approached differently this season, with longer, less frequent watering to encourage deeper root growth. The vines have responded well to the change, and this shift should enhance both fruit concentration and site expression in the finished wines. Meanwhile, water reserves in the dams are holding better than this time last year—good news for the vineyard team.

At Broadvale Block 7, the young Chardonnay vines are thriving under daily watering and a thick layer of mulch. Planting them in the warmest part of the season to avoid pest pressure was a calculated risk, but it has paid off.

In the winery, we’ve bottled the 2024 Chardonnays, and only an organic audit now stands between us and the first pick of the season. We’ve also welcomed a few new faces to our vintage team. All signs point to an exciting harvest ahead!"