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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…

The Best New Wines from South Africa (May 2013)

(100% shiraz): Good bright, dark red. Knockout nose combines black raspberry, mocha, game, coffee and flinty minerality; a real essence of syrah. Then much tighter in the mouth than the nose would suggest, showing a distinctly ungiving, even tart, quality to the raspberry, floral and saline flavors. Today the wine’s tannins are tough and a…

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

The 2013 Porseleinberg marks the first vintage to include fruit from new plantings, around 30% of the blend. It was matured for 24 months in 60% foudres and 40% concrete eggs. This has a lively bouquet, more open with raspberry coulis, terracotta and white pepper, beautifully defined and becoming more succinct as it evolves in…

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

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…

South Africa New Releases: Don’t Deny Yourself (Nov 2019)

The 2017 Porseleinberg has a compelling bouquet of blackberry, fynbos, Provençal herbs and veins of blue fruit, all showing stunning delineation and composure. The palate is medium-bodied with fine-grained tannins and pure blackberry and raspberry fruit laced with thyme, sage and white pepper. This is utterly refined and intense yet sophisticated. A quite stunning wine.

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

The 2018 Porseleinberg is the first vintage where Callie Louw used a submerged cap during fermentation that he feels lent more structure. He undertook minimal pumpovers, and the ferment ran dry after ten days. This contains around 60% from the new vineyard. Aged for 12 months in 90% foudres and 10% concrete eggs, this has…