After five generations and 160 years, Yalumba remains Australia's oldest family owned and operated winemaking estate. The dedicated team are as passionate about the culture of wine, as they are to the preservation of environment and health of the land. Parcels of Cabernet and Shiraz are separately vinified in a mix of six tonnes static potter fermenters or eight tonnes open fermenters. The wild indigenous yeasts naturally present on grape skins initiate vinification. Cultured yeasts are added to complete the ferments. The wild ferments contribute complexity, creating richness and fine texture. Matured twenty two months in a selection of seasoned and new, French, American and Hungarian oak hogsheads and barriques.