Pinot Noir
2023
$89.70*
17 case(s) available
Hamilton Russell Vineyards – one of the most southerly wine Estates in Africa and one of the closest to the sea – pioneered viticulture and winemaking in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation, just behind the old fishing village of Hermanus. 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 finest in the New World. Owner, Anthony Hamilton Russell took...
See the HAMILTON RUSSELL VINEYARDS detail page for more information on this brand
Emul Ross and proprietor Anthony Hamilton Russell are not afraid to make Pinot noirs with structure and staying power, even in a wetter vintage like 2023. This has plenty of colour, lots of spicy Francois Freres oak, some underlying ferrous trip, savoury tannins and flavours of plum and black cherry. Substantial, but give it time.
See detailed press review
From a cool vintage, this Pinot is grown on low-vigour stony soils and was matured in new and old French oak for 10 months. There's lovely purity of red berry and cherry fruit on the nose, woven through with earthier savoury and spice hints. That savoury nuance persists on the elegant palate, alongside delicate raspberry and red cherry notes, with fine tannins and a whisper of smoke that emphasises the peristent mineral character. Still young, this will age beautifully.
See detailed press review
This wine comes from a site with iron-rich soils, resulting in structure and savory aromas. Made with Dijon clones (113, 115, 667 and 777), the Hamilton Russell Vineyards 2023 Hemel-En-Aarde Valley Pinot Noir has dark fruit (blackcurrant), grilled rosemary and a ferrous note of rusty nail. Clones with bigger clusters are used because the site tends to produce small bunches naturally. Anywhere from 10% to 15% whole-cluster fruit is used, depending on vintage. The wine undergoes a wild fermentation, and if the winemaking team does inoculate, they use yeast from the property. Cap management has changed over the years from twice daily punch-downs to a gentle approach resembling a tea infusion, with wine poured over the cap. There is a heavier note to this wine that is specific to this site and builds a robust fruit profile.
See detailed press review