If you're a Syrah fan, you need a bottle of this in your collection. Sweet earthy aromas of good quality potting compost, blackberries and sloes, mingling with more blue fruits, pepper, rosemary, grilled meats, and fynbos-spice and dried currants. The fruit is so succulent, with fragrant rose oil sparring with kelp and iodine on the backbone, and an amaro like bitter-sweet herbal orange weight on the mid-palate. Proper grit and power lies beneath its youthful vigour and energy, with taught, yet well-integrated tannins. Drink 2025-2040.

#Tasting#

There are few more sought-after South African wines synonymous with serious quality than the Syrah from Boekenhoutskloof owned Swartland property, Porseleinberg. Producing just one wine from the inhospitable, rugged, windblown vineyards planted on harsh blue schist soils at the top of the mountain, farmer winemaker Callie intends to make a wine with sense of place and time. As he says - this place is hardcore - with almost no top soil, and perilously sharp rocks protruding from the steep slopes. One of the most distinctive things about the Porseleinberg Syrah is its unusual label, which is created by hand on an Original Heidelberg press, the smallest motorised printer ever produced by this iconic company. Since the 2018 vintage, he has adopted one of the key winemaking techniques he took from his time working at Domaine Jamet - of submerging the cap (the solid mass of grape skin, stems and seeds that naturally float to the top during the fermentation,) a traditional method widely used in Europe in the 19th century, and by California's Ridge Vineyards since the '50s. It's this that has perhaps altered the style of Porseleinberg from the early vintages with their hard-as-nail tannins that took 10 years to come around, to the hauntingly beautiful perfumed style of today.

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