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Hamilton Russell Pinot Noir is a red wine from the Hemel en Aarde Valley wine-growing region, part of the coastal wine region of Walker Bay in the Western Cape. It is considered to be one of the best cool-climate Pinot Noirs from South Africa and is a must-try for Pinot Noir lovers.
Hamilton Russell Vineyards is located just behind the old fishing village of Hermanus and is the most southerly wine estate in South Africa. The Estate specialises in producing highly individual, terroir-driven Pinot noir and Chardonnay, which are widely regarded as the best in South Africa and among the best in the New World.
The estate was founded by Tim Hamilton Russell, who purchased the undeveloped 170-hectare property in 1975, after an exhaustive search for the most southerly site on which to produce South Africa’s top cool climate wines from a selection of noble varieties. His son, Anthony Hamilton Russell, who took over in 1991 (finally buying the property in 1994), narrowed the range to Pinot Noir and Chardonnay only and registered Hamilton Russell Vineyards as an Estate. As well as this estate in the Hemel en Aarde Valley, the company also owns nearby estates, Southern Right and Ashbourne (one of the most prestigious Pinotages in the world).
Extensive soil research initiated in 1994 identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for the individual, origin expressive style they aim for and all plantings have now been limited to this soil type. The terroir, cool maritime mesoclimate, and naturally small yields give rise to a certain tightness, tannin line, and elevated length, balancing the richness and generosity of Pinot Noir.
From Hamilton Russell Vineyards: “Our low-vigour, stony, clay-rich soil, cool maritime mesoclimate, naturally tiny yields of well under 35 hl/ha and our philosophy of expressing our terroir in our wines – give rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of our Pinot noir. Our Pinot noir is not overtly fruity, soft and “sweet” and it generally shows hints of that alluring savoury “primal” character along with a dark, spicy, complex primary fruit perfume.“
Best served at room temperature alongside grilled or roasted meats or other rich dishes, perhaps South African dishes like bobotie or bredie, game birds, venison or roast beef.
On the cheeseboard, try with Boerenkaas or Karoo Crumble (or a good, mature cheddar!).
2024 Vintage
95 Points – Tim Atkin MW South Africa 2025 Report
94 Points – Decanter, July 2025
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