Fast becoming a new world icon via an old world style, with a strong sense of place and vintage
A tight minerally wine with classic Hamilton Russell length and complexity . Unusually prominent pear and lime fruit aromas and flavours are brought beautifully into focus by a tight line of bright natural acid and a long, dry minerality. An elegant, yet textured and intense wine with a strong personality of both place and vintage.
Hamilton Russell Vineyards is located on a 170 hectare property within the Hemel-en-Aarde Valley appellation in the Walker Bay wine district.Founded in 1975, Hamilton Russell Vineyards is a 2nd generation family business, overseen from 1991 by Anthony and Olive Hamilton Russell. The estate pioneered the Hemel-en-Aarde Valley and are particularly successful in fine gastronomy and are listed by numerous Michelin star restaurants around the world. Famously, the wines produced from the estate are known to bear a remarkable stylistic similarity to the very best Burgundies. The 20 parcels of Chardonnay wines are all vinified separately, and blended for consistency of aesthetic, whilst also maintaining the character of the vintage.
The soil is low-vigour, stony, clay-rich and shale-derived. The timing of our 2022 harvest was similar to 2021, but a touch later than average, and the average of the maximum temperatures for the 4 crucial months leading up to and during harvest was 25.18 centigrade, higher than the long-term average of 24.63 centigrade and higher than 2021. While ripening was slow and extended, harvest was fortunately complete before the first rains in early March. The preceding Winter was our wettest in 24 years and was followed by a slightly wetter than average bud break to veraison period, but with an unusually (and usefully) dry September facilitating healthy, even budding. Apart from cold, wet, early season clay-rich soils inhibiting shoot growth, and a few late season heat spikes creating the potential for sunburn, the vintage proceeded smoothly and delivered beautiful, pure, generously textured wines.
This wine has been barrel fermented 56% 228 litre and 40% 300 litre French Oak Barrels along with 4% in foudre. Then aged for 9 months 23% first fill, 17% second fill, 17% third fill, 43% forth fill.
Serve with poultry terrines and simple seafood such as roast seabass and crayfish tails with lemon and coriander. The wine is ready to drink now but will improve with age.
''Today the winery is one of the most recognised brands on the market (UK) and rightfully so, as it has become the flag bearer for Pinot Noir & Chardonnay from South Africa.'' Bordeaux Index, 2021
