COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Syrah
PRODUCER
Porseleinberg Wines
REGION
Western Cape
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
High
AROMAS & FLAVOURS
ABOUT THIS WINE
Porseleinberg Syrah is a highly acclaimed red wine from the Swartland region of South Africa, produced by Porseleinberg Wines. The wine is 100% Syrah, grown on the unique, rugged slopes of the Porseleinberg mountain, known for its challenging schistous and decomposed granite soils. This extreme terroir is central to the wine's identity, contributing to its intensity and structure. The project was initiated by Marc Kent of Boekenhoutskloof with the aim of sourcing top-quality Rhône varietals, and the estate is now independently managed by winemaker Callie Louw. Louw champions a natural, minimal-intervention philosophy, focusing on producing the highest quality grapes. The wine is frequently compared to esteemed Northern Rhône Syrahs, earning it a reputation as one of South Africa's most exceptional and sought-after wines.
ALCOHOL
13.5%
AVG. PRICE
€82
STYLE
Natural
When to drink
Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The vineyards are planted on extremely rugged, dry, schistous mountain soils.
Fact 02
Winemaker Callie Louw learned the submerged cap technique from Domaine Jamet in Côte-Rôtie.
Fact 03
The estate follows a meticulous, low-intervention approach, with the 2023 vintage sourced from organic vineyards.
Fact 04
Porseleinberg Syrah is considered one of the world's great reds from a very special site.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Porseleinberg Syrah is crafted using a low-intervention approach. The grapes are hand-picked and typically undergo whole-bunch fermentation in concrete tanks, utilizing natural yeasts. Since the 2018 vintage, the submerged cap technique has been employed to facilitate cool fermentation. Following fermentation, the wine is aged for about 12 months, primarily in large oak foudres, with a small percentage matured in concrete eggs. This process aims to highlight the purity of the fruit and the unique expression of the Porseleinberg terroir.
