2023 Boekenhoutskloof Porseleinberg

£864.00
£72.00

“The 2023 growing season was "dry and difficult", according to Callie Louw, at least in this wild and starkly beautiful corner of the Swartland, but you wouldn’t know it from the quality  of this superlative Syrah. Picked late, right up to March 8th, it has the concentration and intensity of a small crop. Fermented with 90% whole clusters, with 70% of the wine using the submerged cap technique, it's one of the most sublime Porseleinbergs yet, pairing aromas of incense, thyme and black pepper with firm, age-worthy tannins, blackberry, red berry and liquorice flavours and a stony, mineral core. Truly world class. 2027-35.” - 100 Points, Tim Atkin MW

Origin:

Swartland, South Africa

Blend:

Syrah

In stock
Reviews
Goes well with

This Syrah pairs beautifully with wild mushroom ragù or roasted aubergine for vegetarians, while for meat lovers it complements slow-roasted lamb shoulder, venison with juniper, or chargrilled ribeye steak. Its freshness and spice also make it a supe

Scores and Awards

100 Points: Tim Atkin MW

Shipping

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Boekenhoutskloof

Porseleinberg stands as South Africa’s cult Syrah, a single-site marvel on the Swartland’s porcelain-like slopes where kaolin-rich soils whisper of ancient seas. Since Boekenhoutskloof acquired the farm in 2009, winemaker Callie Louw has stewarded 14?hectares of head-trained Syrah, farming organically and coaxing lithe elegance from granitic bedrock with just a whisper of topsoil. The estate’s signature white-on-white labels - each printed by Callie on a century-old letterpress - hint at the meticulous care within.

Callie’s off-beat approach marries whole-bunch fermentation in old foudres and concrete eggs with a submerged?cap technique inspired by Domaine Jamet. The result? Wines that walk the line between Rhône power and Burgundian grace, delivering approachable youthfulness alongside decades of ageing potential. Porseleinberg isn’t merely the Swartland’s standard-bearer, it’s a site-driven statement in every glass.

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