2017 Porseleinberg

The 2017 Porseleinberg saw 327mm of rain, which fell later in the season and meant they could irrigate at the right time. It was also much cooler than the previous year. Matured 70% in wooden foudre and 30% concrete eggs, this is a little more tertiary and austere on the nose with leather and bay leaf notes. The fruit gains presence with aeration. The palate is fresh and linear, well-defined with a gradual build in the mouth. There is real tension and depth, slight viscosity toward the finish with a beguiling peacock's tail on the finish. Magnificent.

100% Syrah. Another dry year (327 mm annual rainfall) but people by then had tanks to catch rainwater, apparently. Thankfully the growing season was much cooler and with a few later rains the vines maintained good canopies to harvest. Great-tasting fruit was the result. Yields still very low at 3 t/ha. Harvest started second week of February and lasted two weeks. The (very good) grapes were hand-picked and transferred as whole bunches to concrete tanks. The bunches were foot-stomped, after which natural fermentation took place. During the ferment two pumpovers were done per day until the fermentation was complete. Maturation took place over 12 months in 70% foudre and 30% concrete egg. Bottled mid May 2018. TA 5 g/l, pH 3.9, RS 2 g/l. Blackish crimson. Appetising and aromatic. Racy, round and beautifully balanced. Savoury finish. Great balance and velvety texture. Already approachable. Very fine tannins. (JR)

An expressive nose of red cherry, sage, rosemary, and black pepper. Full-bodied with fine, silky tannins. Fruity and energetic with wonderful intensity and depth. Savory red and black fruit wash over the palate with an abundance of delicious fresh herbs and ground spice. Long and gorgeous. Drink or hold.