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 a very delineated bouquet with raspberry and blackberry fruit, warm gravel, clove and a touch of fennel, complex and involving. The palate is medium-bodied with a viscous texture, very harmonious and poised. It's pretty intense with a caressing, succulent finish. There is real elegance here, wonderful, vivacious black fruit with a noticeable dry extract on the finish. I used to think that the 2019 was better than the 2018, but juxtaposing them together now, it seems like the latter has just moved up a level. Drinking window: 2028 - 2052. Neal Martin, Vinous.com [Tasted 2023]

In the right hands, great sites produce great wines. Since its inception in 2010, Porseleinberg has been one of the Cape's most exciting reds, but nothing quite prepared me for the transcendent brilliance of this wine. Influenced by some time spent at Domaine Jamet in Côte Rôtie - particularly their use of a submerged cap during fermentation - Callie Louw has made a stunning Syrah, proving his skills as both a farmer and a winemaker. In 2018, the style has shifted, away from power and grip to something more scented and refined. Focused, nuanced and very delicately oaked, with raspberry and wild strawberry fruit, clove and white pepper spice and textured tannins. Simply world class. [Tasted 2020]