Regular price
$32.00
Sale price
$32.00
Regular price
2021 Voyager Estate Coastal Cabernet Sauvignon
COASTAL CABERNET SAUVIGNON 2021
“The evolution of our approachable everyday Cabernet – bright, juicy,
and youthful. Celebrating our coastal patch of land, and the certified
organic vines that call it home.”
TIM SHAND, CHIEF WINEMAKER
VARIETY 87% Cabernet Sauvignon, 8% Merlot, 5% Petit Verdot
ALC/VOL 14.5%
pH 3.58
TA 5.9 g/L
VINEYARD A selection of six estate blocks
SOIL Gently rolling, gravelly slopes
ORGANIC Certified organic
HARVESTED 22 March to 2 April 2021
OAK 7 months, 10% new French oak
CELLARING Up to 10 years
COLOUR Medium dark red
NOSE Perfumed red & black berries, bay leaf, subtle oak
PALATE Concentrated fruit, fresh tannins, crunchy acidity
FOOD MATCH Picnics in the park with cheese & cured meats
METHOD
Fruit was de-stemmed but not crushed preserving whole berries,
then fermented in a combination of open, static and concrete
vessels at below 27˚C to maintain aromatics, and slow tannin
and colour extraction. Once pressed off skins, wines matured
for 7 months in French oak and concrete tanks with final
blending in November and bottling in December 2021.
VINTAGE
A tricky season commencing with early bud break and strong
growth. A cool, wet November impacted fruit set, resulting
in reduced yields. Early summer was hot & dry, but February
brought more cool, wet conditions until some dry, warm
March days which helped ripen the reds. Organic farming had
the vineyard in terrific shape to deal with the season’s challenges.
“The evolution of our approachable everyday Cabernet – bright, juicy,
and youthful. Celebrating our coastal patch of land, and the certified
organic vines that call it home.”
TIM SHAND, CHIEF WINEMAKER
VARIETY 87% Cabernet Sauvignon, 8% Merlot, 5% Petit Verdot
ALC/VOL 14.5%
pH 3.58
TA 5.9 g/L
VINEYARD A selection of six estate blocks
SOIL Gently rolling, gravelly slopes
ORGANIC Certified organic
HARVESTED 22 March to 2 April 2021
OAK 7 months, 10% new French oak
CELLARING Up to 10 years
COLOUR Medium dark red
NOSE Perfumed red & black berries, bay leaf, subtle oak
PALATE Concentrated fruit, fresh tannins, crunchy acidity
FOOD MATCH Picnics in the park with cheese & cured meats
METHOD
Fruit was de-stemmed but not crushed preserving whole berries,
then fermented in a combination of open, static and concrete
vessels at below 27˚C to maintain aromatics, and slow tannin
and colour extraction. Once pressed off skins, wines matured
for 7 months in French oak and concrete tanks with final
blending in November and bottling in December 2021.
VINTAGE
A tricky season commencing with early bud break and strong
growth. A cool, wet November impacted fruit set, resulting
in reduced yields. Early summer was hot & dry, but February
brought more cool, wet conditions until some dry, warm
March days which helped ripen the reds. Organic farming had
the vineyard in terrific shape to deal with the season’s challenges.
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