Voyager Chenin Blanc

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The Chenin Blanc vineyards were harvested from
25 February to 3 March 2015 during the cool
night conditions. The fruit was delivered to the
winery for immediate pressing to ensure the
aromatics were preserved. Once pressed the
juice was settled to aid clarification over three
days, prior to racking and innoculation with
selected yeast strain QA23. Alcoholic
fermentation took 19 days at 14°C. Once
completed, the wine was left on yeast lees for
four weeks with regular stirring to enhance the
textural components of the palate. Filtration and
bottling took place on 20 July 2015.

Availability: In stock

The fruit for the Chenin Blanc is sourced from three Estate vineyard blocks. Voyager Estate has some of the oldest Chenin Blanc vines in Margaret River with one of the blocks being part of the original 1978 plantings. The vineyard soils are typically gravelly loams underlain by a stony, clay subsoil with excellent drainage and good moistureholding capacity, producing vines with exceptional balance. All the vines are carefully hand pruned, shoot thinned and are cultivated to a target yield of 10 tonnes per hectare.

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