Yalumba adopt a holistic approach to environmental practices, focusing on the sustainability of natural resources. Grapes are sourced from superb vineyards in Wrattonbully and Barossa valley. Components exhibiting rich chocolate and dark plum characters, others contributing elegant berry flavours, are all essential for achieving a fully integrated, stylish Cabernet wine. Parcels are crushed, inoculated and vinified in a mix of static potter and rotary fermenters. Warm temperatures at the onset and a maceration of several days post ferment, serve to extract soft fleshy tannins while building structure are followed by a term of age in a selection of French, American and Hungarian oak hogsheads and barriques.