NOM PINOT NOIR
VINTAGES 2015 - 2023
Nom Pinot noir 2023
- 12 barrels by Jessica Saurwein
​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.
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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.
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This was a superb vintage with good conditions for set and ripening. The wine is graceful and poised. The tannin is silky, medium-grained and is supported by fresh acidity, which brings the desired tension and a sense of weightlessness.
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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.
Experience
The nose is mixed red and dark berry fruit, rose hip, lifted cocoa, typical and the unique orange rind character imparted by the vineyard site. The palate is more savoury with 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
Alcohol: 13,5 %
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Ratings:
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93/100 Tim Atkin MW
Nom Pinot noir 2022
– 12 barrels produced by winemaker Jessica Saurwein
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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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Ratings:
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93/100 Neal Martin, Vinous.com (highest rated Pinot Noir in report)
95/100 Tim Atkin MW
91/100 Christian Eedes, Winemag.co.za
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%
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Ratings:
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92/100 Neal Martin, Vinous.com
95/100 Tim Atkin MW
94/100 Christian Eedes, Winemag.co.za
16.5/20 Julia Harding, JancisRobinson.com
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%
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Ratings:
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90/100, Neal Martin
91/100, Falstaff International
91/100, Christian Eedes
93/100, Tim Atkin MW
93/100, Greg Sherwood MW
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%
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Ratings:
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93/100, David Swingler (Platter’s)
94/100, Tim Atkin
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:
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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
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:
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90/100, Christian Eedes
92/100, Greg Sherwood
90/100, Tim Atkin
90/100, Neal Martin
93/100, Oz Clarke
92/100, Sarah Jane
Nom Pinot noir 2015
(First Vintage)
– three barrels produced by Jessica Saurwein
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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
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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
