The exacting standards of viticulture practised by Yalumba bring each parcel of fruit to its optimum flavour development. Grapes are hand picked and crushed into eight-tonne open top fermenters. The natural or wild yeasts present on the grape skins are allowed to naturally initiate fermentation. Cultured winery yeasts are then added to complete the vinification, cap/skin management is controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity. Aged for up to two years in a combination of ew and prior use American and French oak hogsheads hand-made at the Yalumba estate's own cooperage. FDR1A is a return to traditional craftsmanship.