2010 Porseleinberg
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Tasting notes
From the original 4.5 hectares, the first vintage of Porseleinberg offers a savoury, bloody, iron-rich nose, with an edge of herbal, menthol notes and dried red fruit. The immense structure is still present, although the tannins have softened with over a decade in bottle. That structure is complemented by a bite of fresher, dark fruit and juicy acidity. Aged for 16 months in 65% foudre and 35% concrete.
Critic scores
Average Score
Stephen Tanzer, Vinous
Tim Atkin MW
More reviews and scores
The 2010 Porseleinberg was matured in 65% foudres and 35% concrete eggs for 16 months. Callie Louw mentioned that he cleaned the new foudres with tartaric acid, and when he analyzed the wine, the readings showed that there might have been some residue. This is my second time tasting the maiden vintage. It has a beguiling bouquet, very Northern Rhône-like, Provençal herbs, warm gravel and bay leaf. The palate is medium-bodied with grainy tannins and a dash of black pepper, spicier than the previous bottle tasted with more maturity on the pliant finish. Just a little dryness beginning to creep in? Still, this is very fine.
100% Syrah. Grapes were hand-picked and transferred as whole bunches to concrete tanks. The bunches were then foot-stomped and left for natural fermentation to commence. During the ferment two pumpovers were done per day till the fermentation was complete, two weeks of post-fermentation maceration, then pressed. The wine spent 16 months in a combination of foudre and concrete eggs. The final blend consists of 65% foudre and 35% concrete. 3,300 bottles, 5.5 tons. TA 6.7 g/l, pH 3.8, RS 1.7 g/l. Very aromatic even when just poured. Round and sweet but not heavy and with a strong mineral element to it. Bone dry. Intense Syrah character and very long. (JR)
The 2010 Porseleinberg is a debut I have not tasted since release. Whole bunch fermented and aged 35% in concrete vats, the remainder in foudres, this awesome Syrah far surpasses my initial estimations. It delivers an intoxicating bouquet of black fruit, wild fennel, dried mint and sage, the kind of nose that evokes images of walking along a country lane in Provence on a hot July evening. The palate is beautifully balanced with lithe tannins, shimmering black fruit laced with aniseed, thyme and sage. There is an unerring sense of symmetry, and the finish is reminiscent of top-level Côte-Rôtie. It is simply magnificent. Whilst I would not begrudge anyone drinking this now, it clearly has a 30-to-40-year lifespan.
About the producer
Porseleinberg is a single-site Syrah from the Swartland that has, since its first vintage in 2010, become one of South Africa’s most celebrated and sought-after wines. Made by cult winemaker Callie Louw from incredibly poor soils on the slopes of the Porseleinberg, the wine is rightfully revered.