Elegant, expressive, and quietly powerful — this high-altitude Pinot from Kaaimansgat bursts with red berries, rosehip, cocoa and a hint of orange rind. Silky tannins, fresh acidity and just 12 barrels made. A wine that whispers, not shouts — and totally worthy of its name, which means gratitude in Xhosa (though yes, it drinks like a “nom-nom” too).

Decanter | D 92
Published: Nov 2, 2023
Drink: 2023-2028

Restrained, compact and perfumed with raspberries, cream and ripe dark fruits on the nose. The palate shows a good concentration of fruit, smooth tannins and a pleasant silky finish. Charming, elegant and fresh.

Jancis Robinson | JR 17
Published: Sep 12, 2023
Drink: 2024-2029

100% Pinot Noir – Kaaimansgat Vineyard, Elandskloof Valley, Villiersdorp at 700 m. 10 months in 228-litre French oak barrels (new and older).
Light, cool and scented. Sweet start and very refined tannins with real guts (though not sweetness or oakiness). Ambitious! Still a little tight but very promising. Notably long.

Saurwein.co.za

Vintage 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. 

Is it 'Nom-Nom'

Technical Specs

Alcohol: 13.5% ABV
Closure: Natural cork
Harvest: 2022
Oak: Aged in French oak barrels; exact barrel size, ageing duration and proportion of new oak not confirmed for this vintage
Varietals: 100% Pinot Noir
Farming: Dryland farming; sustainability certification for this specific wine not confirmed
Vineyard Area: Hemel-en-Aarde Valley, Walker Bay, Western Cape, South Africa. The cool maritime climate and clay-rich, weathered shale and sandstone soils support the production of elegant Pinot Noir with freshness and fine structure.
Vinification: Crafted by Jessica Saurwein, NOM Pinot Noir expresses the character of the cool-climate Hemel-en-Aarde Valley. The wine displays aromas of red cherries, wild strawberries and raspberries, complemented by floral notes, subtle spice and earthy undertones. The palate is fresh and medium-bodied, with juicy red-fruit flavours, lively acidity, fine tannins and a smooth, balanced finish. Gentle extraction and oak maturation help preserve the purity of the fruit while adding complexity and texture. Exact vintage-specific fermentation and maturation details are not confirmed.
Winemaker: Jessica Saurwein
Region: Hemel-en-Aarde Valley, Walker Bay, Western Cape, South Africa

Serving Temperature: 14–16°C
Decanting: 20–30 minutes
Food Pairing: Roast duck, grilled salmon, roast chicken, mushroom risotto, herb-roasted pork, charcuterie and lightly spiced Asian dishes.