Cabernet Sauvignon from Krondorf and Tanunda with a small percentage from the Eden Valley. The majority of Shiraz is sourced from the Eden and Barossa Valleys. Vines are all mature with yields generally between two and five tonnes per hectare. Soil types vary from red brown earth over red clay, sandy loam over clay to sandy soils. Grapes are hand picked and crushed into eight tonnes open top fermenters. Wild, yeasts present on the grape skins initiate fermentation, cultured yeasts are later added. Fermentation and cap skin management is controlled by a unique Yalumba designed plunger. Matured twenty two months in a combination of American, Hungarian and French oak hogsheads & barriques. Alcohol 14.5%