Syrah

Harvest ran from February 14 to March 8, with berries showing signs of odium—prompting destemming issues that led to the last picks being entirely destemmed and placed directly in tanks. Fermentation was split: 70 % used submerged cap, and 30 % conventional pump-overs. Whole-bunch proportion stood at 85 %, with 15 % destemmed fruit.

Porseleinberg sits atop a rugged, dry, blue-skist and granite site in the Swartland, with a brutal yet expressive terroir. The 2023 season was exceptionally dry—only 308 mm of rain overall and late December rainfall of just 64 mm, insufficient to significantly aid vine development. Low disease pressure countered poor berry set, resulting in small, highly concentrated berries and low yield (~4 t/ha).

Maturation lasted 12 months, with 90 % in foudre and 10 % in concrete, echoing an ultra-minimal and site-focused approach.