YALUMBA SAMUEL’S COLLECTION BAROSSA SHIRAZ CABERNET SAUVIGNON

Select parcels of Cabernet Sauvignon and Shiraz were handpicked and
crushed into open top fermenters. The balance were machine harvested
and fermented in static fermenters. The wild yeasts present on the grape
skins were allowed to initiate fermentation and then cultured winery
yeasts were added to complete the process. Different fermentation
options allowed us to optimise each individual batch and promote
excellent colour, rishness and texture. The wine was matured for eight
months in 16% new French, Hungarian and American oak hogsheads and
barriques, with the balance in one to five year-old French, American and
Hungarian oak.