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]

Beginning with a dark ruby core with magenta highlights, the 2018 Syrah open to a bright, lifted fruit array with intense aromatics of black cherry, dark plum and black raspberry before making way to a beautiful spice rack of black peppercorn, dried herbs and freeze-dried strawberry with a mineral essence. Medium to full-bodied, the wine continues to somersault in the mouth, offering a delightful array of dusty roses, lavender and lilac, black peppercorn and potpourri. Juicy acidity and high toned, red fruit flavors express in waves with a kiss of iodine and umami with a delightful mineral tension. The wine finishes with elements of graphite and black raspberry that sway with a taught, dusty essence, long, lingering spice notes and firm, buttressing tannins. 27,600 bottles were produced by winemaker Callie Louw. The 2018 is a glowing success compared to last year's tannin parade; this may be the best vintage yet. The 2018 vintage marks the first time the Syrah received a submerged cap fermentation, which focused the expression, delivering a lifted and floral edge with a balanced structure and fine-tuned tannic structure, reminding me of Syrah from the Walla Walla Valley. It’s time to start collecting these wines if you are unfamiliar with them. Bravo! I'm finishing my glass and not spitting this tasting sample!

100% Syrah. Whole-bunch maceration in concrete for two weeks, followed by fermentation for 10 days with twice-daily pumpovers. Malolactic conversion completed. Aged for 12 months, 90% in 2,500-litre Austrian-oak foudres and 10% in concrete eggs. Bottled on 10 June 2019. RS 1.3 g/l, TA 4.8 g/l, pH 4.15. Total SO 2 88 mg/l, free SO 2 54 mg/l. The best of the three vintages shown (2017, 2018, 2019), with interest, savour and nothing too sweet. Quite subtle! Quite a statement for the Wine Society to show three vintages! Very long and tingly. (JR)

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]