Yellow Tail really know about all things Cabernet Sauvignon, having claimed Australia's highest and most prestigious accolade for wine, the Jimmy Watson Memorial Trophy in 2004. Not withstanding all the critical acclaim and glory, [yellow tail] Cabernet is created with a simple philosophy in mind, to make a great wine that everyone can enjoy anytime in any place. The exclusively estate grown and bottled [yellow tail] is sourced from fine vineyards which have been established from the ground up to the highest standards of viticulture.

Cabernet Sauvignon is harvested to optimal levels of physiological ripeness and quickly transported to the Yellow Tail wineworks at Yenda. Grapes are destemmed, crushed and fermented on skins whilst in contact with oak, for good colour development and optimal extraction of soft tannins. Batches are drained and the skins pressed before a course of malolactic. After settling, a portion is transferred to oak for a term of maturation. Upon completion, batches are assembled with a view to enhancing complexity, integrating components and softening tannins in the finished wine. Yellow Tail is then chilled and clarified, stabilised and bottled at the estate's Riverina wineworks.