Lara Cabernet Sauvignon

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Hand‑harvested grapes were chilled overnight before processing. Fermentation was carried out in a combination of tanks and open fermenters, with punch‑downs every 2–3 hours and inoculation with a selected yeast strain. Fermentation temperatures were maintained between 23–26 °C for slower fermentation and extended skin contact. Post‑fermentation, the must underwent 5 days of extended skin maceration before pressing and malolactic fermentation in tanks and barrels.

Sourced from sustainably farmed vineyards on sandy loam over clay and limestone soils in Stellenbosch. The maritime influence of nearby False Bay tempers summer heat and promotes slow, even ripening. The 2023 harvest yielded 12.5 tons per hectare from vineyards revitalised to honour the estate’s 300‑year history.

Matured in a combination of second, third, and fourth‑fill barrels to integrate tannins and preserve fruit purity before final blending.