|Goes well with||Beef, Game, Roast Meats|
|Country/Region||Australia, Australia/Barossa Valley|
|Grape type||Cabernet Sauvignon|
|Drinking style||Big, bold, powerful|
Select parcels were hand picked and crushed to Yalumba’s eight tonne open top stainless steel fermenters. The balance was machine harvested and fermented in static fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this process. The result is a wine with excellent depth of colour, richness and complexity.