Cabernet Sauvignon is harvested off the estate's Clarendon vineyard and from good sites operated by dedicated growers around Blewitt Springs and McLaren Vale township. Fermentations are initiated in small eight ton vats for a term of several days at temperatures peaking to 28C, the grapes are actively handled to extract as much colour and tannins as possible. Batches are treated to a course of traditional pumpovers, with rack and return methods implemented for the extraction of musts from the skins. Following completion of malolactic, Tatachilla is matured in a combination of one and two year old French oak barrels, infusing complexity into the finished wine and achieving optimal balance.