We have officially welcomed a new season in our organic Kitchen Garden and with it, brand-new produce to feature on our BACCA menu.

The team have been on a mission to get their ducks in a row, focusing on low-maintenance produce that is slightly easier to grow, supported by a bit of rejuvenation and a goal to keep most of the bugs at bay. There was a moment where things were ticking along nicely, until they were greeted with heat waves and water woes, which have kept them very busy!

Snakes have come to visit, which is a little terrifying, though it's nice to know that they’re keeping guard, helping to scare away our small furry friends that like to eat the crops. Wasps have also been spotted flying about looking for a caterpillar snack. It has been incredible to witness organics in action, as they hide among the cabbages and carry off those pesky green bugs.

Planting started in December last year, a little later than usual, while the winter crops were drawing to a late close. Whilst the Belted Galloway cows (or 'belties' as they are affectionately known) enjoyed the remains of the brassicas, the team pondered what they would grow next.

An early heat wave delayed the decision-making and caused a reduction in soil moisture, however, this also meant that the purslane had a minute to grow! Purslane is a common 'weed' that produces an edible leafy, green vegetable. The team had differing opinions on what to do with it. It makes a great cover crop if you leave it in the ground, but it is also nutrient-dense, high in omega-3 and a great garnish, so definitely worth harvesting for dishes. Ultimately they opted to do both, and lucky too, as the purslane left in the ground proved helpful in the heatwaves, holding moisture in the soil. Not to mention, the belties like to have a little snack on it.

Along with the purslane, the team have planted all the usual summer suspects; cucumbers, pumpkins, rockmelons, zucchinis, corn and eggplants. A few different cucumber varieties have brought some different menu creations in the form of pickles and juices. A new dish of sardine, ajoblanco and cucumber has just landed on the menu paired with the 2023 Sauvignon Blanc Semillon. What a match!

The zucchinis come in different sizes, making them especially good at hiding from the team on harvest days. Head Chef, Travis Crane, thinly slices them, rolls them with goat’s curd and serves them next to Arkady Lamb. Red cabbages are also going strong and are currently featured as the vegetarian version of our chicken course...you may see them on something new soon. Ivory eggplants are also cropping well and featured heavily on our vegetarian menu.

The Slim Jim eggplants are just starting to fruit and will go on the menu later this year alongside succulent local duck. Pumpkins and rockmelons are coming in thick and strong. It's looking like a potential 30 kg haul per week for the next little while but we're not counting our chickens (or our ducks!).

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It was all smiles this week as the team wrapped up another successful Chardonnay harvest under moody Margaret River skies.

Vintage ‘24 kicked off early and dry, with each day becoming a race to get the fruit in the bag before the summer heat set in. Fortunately, the team enjoyed some cooler mornings and nights towards the end of the pick, providing a welcome reprieve amidst the busyness of an action-packed week.

Judicious hand-picking and sorting in the winery have resulted in a slightly lower yield of Chardonnay fruit compared to last year, but the quality is looking exceptional. Stay tuned as Chenin Blanc and Sauvignon Blanc start to come off the vine very soon.

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A few highlights from our first hand-pick of Vintage '24, as our Crew got down to business in our certified organic Broadvale Block 11 Chardonnay vineyard late last week.

The slightly overcast skies couldn't dull the excitement in the air as the first ripe bunches hit the buckets and the team settled into the rhythm of a fresh harvest season. 

 

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We're thrilled to share that our 2021 MJW Chardonnay has been named in the Top 100 Wines of Australia for 2023 by JamesSuckling.com. 

Senior Editor, Ned Goodwin MW, says this year's shortlist is "A reflection of the Aussie zeitgeist...drinkers and winemakers alike seek a coda of freshness, drinkability, and a sense of place. However, they also appreciate wines grown with respect: wines that incorporate an ethical approach to the land, the water that sustains it and a long gaze into a brighter future, as much as wines that make us want to reach for a third glass before the bottle is empty."

For the 2021 MJW Chardonnay specifically, he awarded an impressive 95 points, commenting "This is a classy Margaret River Chardonnay – mid-weighted, taut, and immaculately detailed, with density, intensity, and subtle power parrying impressive length."

Explore the full Top 100 here.

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This year marks our first foray into growing our own organic produce for the Voyager Estate Restaurant, and we’re pleased to report that the new Kitchen Garden is thriving under the watchful eye of Head Chef Travis Crane.

A lot of hard work and dedication has gone into cultivating our patch, located on an adjacent property to the Estate, alongside the Landsmith Home Farm. Preparation involved clearing rows, lots of whipper snipping, and a fair few waves to the resident cows in the process.

It's a labour of love, but an essential step on our pathway to becoming a carbon neutral business. There are many benefits to becoming more self-sufficient, chief among them the reduction of food waste and the lowering of food miles. Our produce is managed organically, meaning no nasties used in our farming practices – just beautiful, fresh vegetables to inspire our seasonal menus.

The team were fortunate to find potatoes and Jerusalem artichokes already growing in the space – a very satisfying first harvest that included a lot of dirt under fingernails! These ingredients inspired Chef Travis’s now infamous potato dish, as well as a unique, and utterly delicious, Jerusalem artichoke pudding.

Some of the first produce to go into the ground were the brassicas. Unfortunately, the team didn’t realise that the rabbits were looking on with hungry eyes and greedy tummies; they made short work of that first planting. There were a few ‘Farmer McGregor’ moments as they recalibrated and put some protections in place to keep out our furry friends.

Our kailaan has taken to the patch beautifully. It’s the gift that keeps on giving, recently astounding the team with a 7kg harvest! Purple broccoli, purple cauliflower and romanesco have also gone in and are thriving. Earlier this month, the fennel started coming off, and our garlic is producing beautiful scapes (thin green stalks that grow from the garlic bulb).

The real star of the show, however, has been the cabbages. We’ve had a range of shapes and sizes, with mini-sized ones cooked over fire, and beautiful baby cabbage-ettes served alongside our venison. The sugarloaf variety has exploded, with 50kg of cabbages coming off the patch and counting!

Next season the team are hoping for a bountiful harvest of eggplant, cucumbers, melons, pumpkins, corn, onions, beets and carrots. Stay tuned for how these ingredients will feature on our menu throughout the year.

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Recently we welcomed an intimate group of Fold Wine Club members to our Cottesloe haven for VĪVIDŌ, our final Rooftop Soirée of the year celebrating all things fresh and new at Voyager Estate.

Hosted by Chief Winemaker Tim Shand and Wine Club Coordinator Stephen Wallace, guests were greeted with a glass of Sparkling Rosé as the sun set over the Cottesloe skyline – the perfect fizz to accent a beautifully balmy Friday evening.

The night officially began with a bracket of rosé and whites, including our brand-new Tempranillo Rosé. Guests were then treated to a second bracket of red wines, featuring a sneak peek of some exciting projects yet be released, alongside our new spring drop, Vivid Red – a clear crowd favourite for the evening!

Tastings were accompanied by thoughtful insights from Tim and Stephen delving into the conscious craftsmanship behind these wines, as well as a delectable selection of cheese, charcuterie and canapés.

It was a wonderful evening sharing the state of play – the innovation, the evolution and what’s to come at Voyager Estate – with our incredible Fold Wine Club members. Stephen is already planning a new series of exclusive events for 2024, so watch this space.

To receive invitations to our exclusive member events, join the Fold Wine Club.

Images by Shot By Thom.

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We’re delighted to share Voyager Estate’s 2023 Inaugural Sustainability Report – the culmination of many years of learning, practising and applying sustainability principles to our land and operations.

Beginning over 20 years ago, our work has been championed by long-standing team members and many who have left their mark long after their time with Voyager Estate. We’ve drawn on wisdom and inspiration from our colleagues in both the wine industry and further afield.

This report provides a snapshot in time, of both our current environmental and community impact, and our progress in areas where we are still working towards tangible results on the ground. 

We hope you enjoy delving into some of our early initiatives, our pathway to becoming fully-certified organic, and our emerging efforts in understanding our greenhouse emissions, as well as tackling the major collective challenge for all of us – climate change.

“Much like the old saying ‘the map is not the territory’, the report is not the work! However, it’s critical to document the progress in our wayfinding. We’re very proud to stand alongside many other businesses in the Margaret River region and beyond, working to make our land, operations, and communities more resilient, and to play our part in creating a positive future” – Michelle McManus, Head of Sustainability at Voyager Estate.

Explore the report here.

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We're thrilled to share that Voyager Estate has been shortlisted for the prestigious IWSC Red Wine Producer of the Year.

The International Wine and Spirits Competition is renowned for its rigorous judging process and plays an essential role in maintaining and elevating industry standards in the world of wine and spirits. They tasted over 7,500 wines from over 40 countries to shortlist only 7 wineries for Red Wine Producer of the Year and only 6 wineries for White Wine Producer of the Year in 2023.

This announcement comes off the back of the IWSC's inaugural 'in situ' tasting in Margaret River, which saw Voyager Estate awarded three gold medals for the 2020 MJW Cabernet Sauvignon, 2020 Cabernet Sauvignon and 2023 Sauvignon Blanc Semillon, as well as two silver medals for our Coastal Cabernet Sauvignon 2021 and The Modern Cabernet Sauvignon 2021.

Voyager Winemaker Tim Shand said, “Margaret River is increasingly recognised for making some of the world’s great Cabernet wines. To represent our region on this shortlist, awarded by the formidable judging line up of the IWSC, is a great privilege."

We would like to extend a big congratulations to Cherubino Wines, who were shortlisted for White Wine Producer of the Year, as well as the other finalists from around the globe – we are in very fine company.

The winners will be announced at an awards celebration in London on 19 October.

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Now in its tenth year, Margaret River Region Open Studios (MRROS) showcases the increasingly diverse and vibrant arts scene throughout our beautiful region. The event has become the biggest of its kind in Australia, offering art lovers the rare chance to visit private art studios, meet artists and view their works in progress.

As part of this year’s exciting program, we are delighted to host Mark Hampton and Olivia Lancaster, launching their residency at the Estate with a special sunset exhibition this past weekend.

With a combined collection of over 25 stunning artworks on display throughout the Voyager Estate Cellar Door and Garden, Mark and Olivia each bring unique perspectives to their craft, connecting with the natural world in different ways.

An award-winning sculptor, Mark takes inspiration from precision engineering, function and design to create inspired works that interact with their surroundings, whilst Olivia brings to life her passion for local seascapes, forests, native plants and birds through an array of vivid and intricately detailed drawings, paintings and photographs. Both present in strikingly different mediums, yet they are joined in their fascination with the vast and beautiful land around us.

As they journeyed through the exhibition, guests delved into an array of delicious bites from the Voyager kitchen, including cauliflower and miso cannoli with burnt apple, grilled cuttlefish, finger lime, and smoked yogurt cracker and confit duck slider with char siu and pickled cucumber. Alongside the culinary offering, each artist gave an intimate chat, speaking to their inspiration, as well as the challenges of working within their selected mediums.

Cellar Door Manager, Adam Elton, said it was a special evening celebrating our local Western Australian creatives and was well-attended by art enthusiasts and industry alike. “It’s fantastic to be involved with Margaret River River Open Studios in its tenth anniversary year, hosting two wonderful local artists whose works will further enhance the visitor experience to Voyager Estate over the coming weeks.”

Mark and Olivia’s work will remain on display throughout the Voyager Estate Cellar Door and Garden daily from 10am to 5pm, Wednesday to Sunday. We invite visitors to drop in and experience the exhibition, wine in hand, until 24th September.

Images courtesy of Ovis Creative.

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Voyager Estate's Head of Sustainability, Michelle McManus, unveils a new revegetation project that will play a key part in reducing our net carbon emissions.

To address the challenges of climate change for the wine industry, we need a range of tools in the toolkit. The starting point is of course real and genuine emissions reductions from actions like using less electricity and fuel and reducing bottle weights, to name just a few.

Some reductions will take longer to achieve, so carbon storage or ‘drawdown’ is another tool in the transition to Net Zero emissions. For revegetation or reforestation projects, this is where carbon dioxide (a key greenhouse gas) is removed from the atmosphere and stored as carbon in branches, trunks and roots.

Last year, Voyager Estate was successful in joining a Federal Government initiative called the Carbon and Biodiversity Pilot Program. This was designed to support and incentivise farmers to plant more than just three or four tree species on their land to store carbon and to improve biodiversity. The program focuses on planting local and diverse trees and shrubs that provide habitat and other ecological benefits. It’s also a great example of how collective efforts can create positive change in our environment, as we are one of four projects in the South West region. The South West Natural Resource Management (NRM) group was a huge support in the early stages, assisting in understanding the regulations and preparing a revegetation plan.

This initiative forms a key part of our IWCA commitment to reduce our net carbon emissions. The whole process is carefully planned, audited and then monitored over time, and we create a ‘carbon credit’ equal to one tonne of carbon stored. This carbon credit is like a share that can be bought or sold in a regulated carbon market. More and more farmers are holding onto these verified credits to meet their own carbon neutral goals – which is exactly our goal at Voyager. So, storing carbon on your own land is a type of ‘internal carbon offset’.

Together with the Landsmith Home Farm team of James and Chris, Stuart Chugg jumped on the tools and we installed over 3.5 km of fencing using our own fence-post driver. We had some invaluable contractor assistance from Andy Hogarth and the team at Cape-to-Cape Fencing. Local earthworks company AMH Earthworks did a superb job in preparing the site for seeding, removing a small layer of vegetation but keeping topsoil intact.

Planting commenced on the 21ha site on 10th August 2023, and took two weeks to complete. We used direct seeding (which means exactly that – using seed that has been carefully mixed and is thrown out by hand over prepared ground) and planting small seedlings, something very familiar to Voyager folk! Direct seeding is a method that is not only economical, but also results in a more natural planting.

Several members of the Voyager Estate team spent a cool, breezy morning planting approximately 500 seedlings of seven different species on the site in a wetland zone. This included using a nifty tool called a ‘pottiputki’ to pop the seedling in the top and then spear it into the ground and release.

Overall, just over 13,000 seedlings were planted as part of our Cordi Carbon and Biodiversity Project! In addition, more than 32 kilos of 30 different species of seed was hand-sewn by our long-time revegetation partners Cape Life – a testament to the dedication of all involved. Species include a variety of Acacias, Bull Banksia, the beloved Marri, Jarrah, Blackbutt and Peppermint, and small shrubs and climbers including Hardenbergia (in flower now!). The project is estimated to store over 9,000 tonnes of carbon over 25 years.

It will take a few years and some nail-biting summers to come, but this initiative is poised to become a lasting and valuable addition to our land and the region's ecological connectivity and diversity.

Stay tuned for more updates as this green initiative continues to flourish and make its mark on the region. Our special patch of land in Margaret River, with its undulating beauty, is indeed a treasure we're fortunate to care for.

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