2013 Porseleinberg
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Tasting Notes
The fruit here is distinctly different – sweeter strawberry with a touch of herbal eucalyptus alongside savoury hints that point to the beginnings of tertiary development. It’s incredibly concentrated, structured and compact – a wine that is built for the long-haul. Aged for 24 months in 60% foudre and 40% concrete.
Critic Scores
Average Score
Neal Martin, Wine Advocate
Tim Atkin MW
More reviews and scores
The 2013 Porseleinberg uses whole bunch fruit and is matured 60% in foudre and 40% in concrete eggs. Winemaker Callie Louw has fashioned a wine that has a very composed, quite intense and voluminous bouquet - black cherries and iris, with less of the violets and more a brooding marine influence that with aeration takes control of the aromatics. The delineation here is very impressive. The palate is grippy on the entry, the terroir permeating this Syrah from start to finish. With a Cornas-like brutishness counterpoised with stunning delineation and focus, this is a serious Syrah for the Syrah Swartland afficionado. It has the presence to last 15-20 years and represents one of the region's best contributions to the vintage. Good luck finding a bottle!
It’s remarkable to think that this is only the fourth release from this extreme, windblown site in the Swartland. Aged in foudres and concrete eggs, it’s all about the intensity and focus of the fruit: dense, powerful and compact with thick tannins and the power to age. One of the Cape’s very best Syrah vineyards.
