"This is simply one of the best releases from Voyager. The mature vines and a very good vintage have combined to produce something special. Medium to full bodied with elegance and charm oozing from the very long palate. Fine grained oak is well managed and the fully ripe tannins are slightly sinewy to add a sense of purpose and structure."
96 points, West Australian Wine Guide 2017
"91% cabernet sauvignon, 6% merlot, 3% petit verdot, hand-picked and destemmed to retain whole berries, primary fermentation for 16 days, with some batches held on skins for 21 days, the parcels kept separate during 20 months maturation in French oak (50% new). A powerful, dense wine full of rich, plushy fruit, seemingly riper than Girt by Sea, when the opposite is the case - or perhaps it's just the greater intensity and drive. This will certainly improve with further time (5+ years) in bottle."
95 points, Wine Companion (January 2016)
"Deep red colour with a good purple tint. The bouquet shows some developed oak aromas, some walnut and dried herb, while the palate is lean and drying, savoury and restrained, and the tannins pack a wallop on the finish and aftertaste, which the fruit struggles to balance. It would go better with protein-rich food. The end is quite firm, dry and gripping, but not green. Indeed, the wine has serious cabernet structure as opposed to 'show pony' soft tannins."
95 points, The Real Review (September 2016)
"An exceptional early vintage, warm and dry with cool evenings, made for beautifully structured wines. This intensely perfumed blend of 91% Cabernet Sauvignon - a third sourced from Wilyabrup in northern Margaret River - 6% Merlot and 3% Petit Verdot reveals blackcurrant and cassis with tobacco and chicory nuances. Polished tannins carry a long, gravelly finish with savoury, balsamic hints. Aged for 20 months in French oak, 50% new."
95 points, Sarah Ahmed, Decanter (May 2018)
Part of Voyager Estate: 40th anniversary tasting
Located three hours south of Perth, Margaret River is Western Australia’s most prestigious wine-growing region. Serious vineyard development began only in the late 1960’s following the publication of a report by John Gladstones in 1965 stating that the area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Margaret River’s climate is warm and maritime, with some cooling influence provided by southeast trade winds. The soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Yallingup and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style; the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. Margaret River is best known for high quality Chardonnay and Sauvignon Blanc Semillon blends and top notch Cabernet Sauvignon and Bordeaux blends. Over the years, the region has established an astonishing reputation illustrating a consistency in quality and a strongly focused winemaking culture.