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NOM PINOT NOIR

VINTAGES 2015 - 2022

Nom Pinot noir 2022

– 12 barrels produced by winemaker Jessica Saurwein

Origin:

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp 

 

The soil is shale origin with a significant portion of granite in the topsoil and clay throughout. This vineyard lies at 700 m above sea-level and is surrounded by tall mountains, making for a unique terroir ideal for the optimal ripening of this cultivar. Pinot noir clones 115, 667 & 777. The vineyard was planted in 2008.

 

Vintage 2022:

This was a superb vintage with good conditions for set and ripening. The wine is intense and graceful, yet rather powerful. The tannin is silky, medium-grained and is supported by fresh acidity, which brings the desired tension and a sense of weightlessness.  I love this vintage, as it reminds me of riding my horse Fiver on the future vineyard site.
 

Winemaking:

Grapes are hand-picked, hand-sorted, grapes are cold-soaked, fermentation is spontaneous, post-fermentation maceration is complete when the tannins are optimal and the wine spent 10 months in 228 liter French oak barrels (26% new and older). My approach is as minimal intervention as possible.

 

Descriptors of the nose:

Mixed red and dark berry fruit, rose hip, lifted cocoa, typical and the unique orange rind character imparted by the vineyard site.

 

Descriptors of the flavour & palate:

Red and black cherry fruit, umami, roasted chestnuts, silky medium grained tannins, balanced acidity and the wine will gather further complexity with age. I feel like making a Tom-Yum soup every time I taste this wine, as the salty savour longs for the fruit of the Nom Pinot. Drink: 2023 – 2033

 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where gratitude is instilled and tales appear. 

Alcohol: 14,0%

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Nom Pinot noir 2021

– 10 barrels produced by winemaker Jessica Saurwein

 

Grape origin:

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp. The soil is shale origin with a significant portion of granite in the topsoil and clay throughout. This vineyard lies at 700 m above sea-level and is surrounded by tall mountains, making for a unique terroir ideal for the optimal ripening of this cultivar. Pinot noir clones 115, 667 & 777. The vineyard was planted in 2008.

 

Vintage 2021:

This was an excellent vintage with ideal conditions for set and ripening. The wine offers intensity and power without weight. The tannin is silky, medium-grained and is supported by a lovely fresh acidity, which brings the desired tension.  

 

Winemaking:

Grapes are hand-picked, hand-sorted, grapes are cold-soaked, fermentation is spontaneous, post-fermentation maceration is complete when the tannins are optimal and the wine spent 10 months in 228 liter French oak barrels (new and older).

 

Descriptors of the nose:

Mixed red and dark berry fruit, rose hip, lifted cocoa, typical and the unique orange rind character imparted by the vineyard site

 

Descriptors of the flavour & palate:

Red and black cherry fruit, umami, roasted chestnuts, silky medium grained tannins, balanced acidity and the wine will gather further complexity with age. Drink: 2022 – 2030

 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where gratitude is instilled and tales appear. 

 

Ideal Cuisine:

Baked goats cheese crotin, French cuisine, North Indian mild curries, Asian-style dishes, fish, red meat stews, poultry and especially duck 

 

Alcohol: 14,1% 

Ratings:

92/100  Neal Martin

95/100  Tim Atkin

94/100  Christian Eedes

16.5/20 Julia Harding

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Nom Pinot noir 2020

– seven barrels produced by winemaker Jessica Saurwein

 

Grape origin:

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp. The soil is shale origin with a significant portion of granite in the topsoil and clay throughout. This vineyard lies at 700 m above sea-level and is surrounded by tall mountains, making for a unique terroir ideal for the optimal ripening of this cultivar. Pinot noir clones 115, 667 & 777. The vineyard was planted in 2008.

 

Vintage 2020:

A year with great ripening conditions for this specific location. Winds during set, led to extremely tiny berries and thus the resulting wine has a high grape to juice ratio. There is great intensity without weight. The tannin is medium grain and is supported by a lovely fresh acidity, which brings the desired tension.  

 

Winemaking:

Grapes are hand-picked, hand-sorted, grapes are cold-soaked, fermentation is spontaneous, post-fermentation maceration is complete when the tannins are optimal, minimum of 10 months in 228 liter French oak barrels (new and older)

 

Descriptors of the nose:

Red cherry, forest bramble, rose hip, earthy aromatics, cocoa, typical and unique orange rind character imparted by the vineyard site

 

Descriptors of the flavour & palate:

Red and black cherry fruit, umami, roasted chestnuts, velvety medium grained tannins, balanced acidity and the wine will gather further complexity with age. Drink: 2021 – 2031

 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where gratitude is instilled and tales appear. 

 

Ideal Cuisine:

Baked goats cheese crotin, French cuisine, North Indian mild curries, Asian-style dishes, fish, red meat stews, poultry and especially duck 

 

Alcohol: 14,1%

Ratings:

90/100, Neal Martin

91/100, Falstaff International

91/100, Christian Eedes

93/100, Tim Atkin MW

93/100, Greg Sherwood MW

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Nom Pinot noir 2019

– five barrels produced by winemaker Jessica Saurwein

 

Grape origin:

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp 

The soil is shale origin with a significant portion of granite in the topsoil and clay throughout. This vineyard lies at 700 m above sea-level and is surrounded by tall mountains, making for a unique terroir ideal for the optimal ripening of this cultivar. Pinot noir clones 115, 667 & 777. The vineyard was planted in 2008.

 

Vintage 2019:

This was another dry vintage in the Cape, leading to tiny grapes and wines with a high grape to juice ratio

+intensity of fruit and tannin +integrated acidity  

 

Winemaking:

Grapes are hand-picked, hand-sorted, grapes are cold-soaked, fermentation is spontaneous, post-fermentation maceration is complete when the tannins are optimal, minimum of 10 months in 228 liter French oak barrels (new and older)

 

Descriptors of the nose:

Red and black cherry, rose hip, earthy savoury aromatics, cocoa, typical and unique orange rind character imparted by the vineyard site

 

Descriptors of the flavour & palate:

Red and black cherry fruit, hibiscus, umami, roasted chestnuts, velvety tannins, balanced acidity

 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where 

gratitude is instilled and tales appear. 

 

Ideal Cuisine:

Baked goats cheese crotin, French cuisine, North Indian mild curries, Asian-style dishes, fish, red meat stews, poultry and especially duck 

 

Drink: 2020 – 2030 

Alcohol: 13,5% 

Ratings:

93/100, David Swingler (Platter’s)

94/100, Tim Atkin

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Nom Pinot noir 2018

– seven barrels produced by Jessica Saurwein
 

Grape origin: 

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp -

The soil is shale origin with a significant portion of granite in the topsoil and clay throughout. Pinot noir clone 115 & 777. The vineyard was planted in 2008.

 

Vintage 2018:

2018 was a dry vintage in the Cape, leading to tiny grapes and wines with a high grape to juice ratio, concentration and intensity are key words

+length, +intensity of fruit and tannin, +integrated acidity

 

Descriptors of the nose:

Orange rind, toasted cocoa bean, rose hip/ cherry/ savoury 

 

Descriptors of the flavour & palate:

Black cherry fruit/ hibiscus/ “garrigue”/ umami / roasted chestnuts, velvety, firm tannins and balanced acidity


 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where 

gratitude is instilled and tales appear. 

 

If you like - Ideal Cuisine:

Baked goats cheese crotin/ French cuisine/ white meat/ fish/ red meat stews/ North Indian mild curries/ poultry and especially duck 

 

Alcohol: 13,5%

Ratings:

94/100, Tim Atkin

16,5/20 Jancis Robinson

Nom Pinot noir 2017

– seven barrels produced by Jessica Saurwein
 

Grape origin: 

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp -

The soil is granite with a significant portion of clay.

 

Vintage 2017:

2017 was a dry vintage in the Cape, great grape quality with more aromatics than 2016

+depth of flavour, +intensity, +structure

 

Descriptors of the nose:

Orange rind, rose hip/ cherry/ plum/ touch of savour

 

Descriptors of the flavour & palate:

red cherry fruit/ hibiscus/ nutmeg spice/ hints of moist mushrooms/ “garrigue”

velvety, firm tannins
 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where 

gratitude is instilled and tales appear. 

 

If you like - Ideal Cuisine:

Baked goats cheese crotin and in general French cuisine/ white meat fish/ red meat stews/ North Indian mild curries/ poultry and especially duck 
 

Alcohol: 14,5%

Ratings:

91/100, Christian Eedes

92/100, Tim Atkin

91/100, Wine Enthusiast

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Nom Pinot noir 2016

– five barrels produced by Jessica Saurwein

 

Grape origin: 

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp, South Africa. The soils parent material is granite with a good portion of clay; Vineyards planted in 2008 and Pinot clone is 115.

 

Winemaking:

Cold soak, Spontaneous fermentation and barrel aging for 11 months in French oak, of which 20% is new.

 

Vintage 2016:

2016 offered generous and great quality fruit with more tannin compared to 2015. +elegance, +flavour, +mouth-feel

 

Descriptors of the nose:

orange rind/ strawberry and red berries/ lavender/ touch of savour

 

Descriptors of the flavour & palate:

red cherry fruit, nutmeg spice/ hints of fresh moist forest floor/ “garrigue”/ velvet gloves / fine, firm tannins

 

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where gratitude is instilled and tales appear. 

 

Ideal Cuisine:

Baked goats cheese crotin/ white meat fish/ red meat stews/ North Indian curries/ duck a l’orange

 

Alcohol: 13,5%

Ratings:

90/100, Christian Eedes

92/100, Greg Sherwood

90/100, Tim Atkin

90/100, Neal Martin

93/100, Oz Clarke

92/100, Sarah Jane

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Nom Pinot noir 2015
(First Vintage)

– three barrels produced by Jessica Saurwein

Grape origin: 

Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp -

The soils parent material is granite with a good portion of clay.

 

Vintage 2015:

2015 is the dream-come-true vintage in SA

+elegance, +flavour, +mouth-feel

 

Descriptors of the nose:

hazelnuts/ grapefruit/ speculaas/ orange rind/ strawberry and blueberry/ lavender

 

Descriptors of the flavour & palate:

red cherry fruit, nutmeg spice/ hints of fresh moist forest floor/ “garrigue”/ velvet gloves/ dark chocolate-dipped orange peel /silky fine, firm tannins

The story: 

Nom stands for nombulelo (gratitude in “Xhosa”) and Nomkhubulwane (a forgotten African goddess of agriculture). Situated at 700m altitude, the vineyard is a place where 

gratitude is instilled and tales appear. 

 

Ideal Cuisine:

Baked goats cheese crotin/ white meat fish/ red meat stews/ North Indian curries/ 

duck a l’orange
 

Alcohol: 13,5%

Ratings:

92/100, Neal Martin

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