White-on-White: Porseleinberg 2010-2020 (Nov 2023)

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.