Cabernet Sauvignon is harvested to optimal levels of physiological ripeness and quickly transported to the Yellow Tail wineworks at Yenda. Grapes are destemmed, crushed and fermented on skins whilst in contact with oak, for good colour development and optimal extraction of soft tannins. Batches are drained and the skins pressed before a course of malolactic. After settling, a portion is transferred to oak for a term of maturation. Upon completion, batches are assembled with a view to enhancing complexity, integrating components and softening tannins in the finished wine. Yellow Tail is then chilled and clarified, stabilised and bottled at the estate's Riverina wineworks.