critic reviews
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.