In the Swartland, just a few miles south-east of Riebeek-Kasteel and perched on a rugged outcrop lies Porseleinberg (Porcelain Mountain). The farm is a stark contrast to the delicacy and fragility to which its name suggests. This extreme terroir of brutal Schist soil that, Callie Louw admits, is the toughest land he's ever farmed. Organic and biodynamically farmed fruit. Uncomplicated wine growing is followed up by minimal winemaking: 100% whole-bunch and fermented in concrete, the wine undergoes élevage in a combination of concrete eggs and foudre. The resulting single vineyard wine is generally regarded as one of Swartland's finest. The lively, expressive fruit is both rich and fresh, with an immaculate clarity.

This is a Syrah of incredible intensity and focus, more akin to Cornas or Hermitage. On aesthetics, the most extravagant pastime at Porseleinberg is label printing. Callie carefully prints each label on his restored 1940s Heidelberg Press.

""We pick the vintage," says Callie Louw, whose 2020 Porseleinberg is the second lightest in alcohol he's ever made at 13.6%. Fermented with 100% whole bunches using the submerged cap technique that transformed the wine in 2018, this is another scented, seamless stunner from Callie Louw. Aged in large foudres and 5% concrete eggs, it's a spicy, sappy, hauntingly elegant Syrah from a brutal site, with kelp, rose petal and fynbos aromas, juicy bramble and red berry fruit, fine tannins and a wonderful sense of energy. 2024-32. 98 points."
Tim Atkin MW, timatkin.com, June 2022.

"The 2020 Porseleinberg is aged for 12 months in foudres, blended in concrete and then aged 16 months in bottle. It is very fragrant on the nose with black fruit, white pepper, fennel and hints of lavender, not unlike a mature Jamet in style. The palate is medium-bodied with a light and peppery entry, beautifully proportioned with fine tannins. Old World in style, very focused, it gently builds momentum to a bewitchingly complex Porseleinberg that will give 20-30 years drinking pleasure. Divine. 97 points."
Neal Martin, vinous.com, September 2022.

"Full bottle 1,364 g. 100% whole bunch and all submerged cap. 90% foudres, 10% concrete eggs (of which Marc Kent bought the first in South Africa 15 years ago). Much shorter élevage than Boekenhoutskloof - 12 months. pH 4. No fining and no maceration post fermentation. Rather livelier colour than the Boekenhoutskloof. Acidity and freshness characterises the nose. Round and quite rich in the middle. Racy. Bite and grip on the end. Drink to 2030. 17 points."
Jancis Robinson MW, JR Purple Pages, June 2022.