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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
A tight, minerally wine with classic Hamilton Russell Vineyards length and
complexity. A prominent core of intense pear fruit aromas and flavors is
brought beautifully into focus by a tight line of natural acid and a dry
minerality. An elegant, yet textured and intense wine with a strong
personality of both place and vintage.
All Hamilton Russell Vineyards wines are grown, made, matured, bottled
and labeled by Hamilton Russell Vineyards on the Hamilton Russell
"Bold, boasting lots of grilled hazelnut, fig and pear tartine aromas and flavors, but fresh minerality drives through on the finish, adding length and definition and bringing you back for more. Drink now through 2011."
"Bright, pale yellow-gold. Pungent aromas of peach, nectarine, lime, hazelnut oil and nutmeg, with a musky iodiney minerality that reminded me of chardonnay from the Meursault/Puligny district. Deep, rich and perfumed, with a lemony edge giving grip and a light touch to the stone fruit and spice flavors. Finishes youthful, savory and long, with an almost tannic quality. A superb vintage for this bottling. 92(+?) points ."
International Wine Cellar
"A stunning Chard, one of South Africa's best, that can truly compete with some of the classics at a fraction of the cost. Rich and ripe with notes of red apple flesh, melon, orange oil and a soft hint of toasted woodiness. It's full in the mouth but balanced by superb minerality and medium acidity. The finish is long with a fresh hazelnut driven nuttiness lingering throughout."
Hamilton Russell Vineyards is one of the most southerly wine estates in Africa. The estate specializes in producing highly individual, terroir-driven Pinot Noir and Chardonnay. Founder, Tim Hamilton Russell purchased the undeveloped 170 hectare property in 1975. His son, Anthony, purchasing property in 1994, focused their efforts on Pinot Noir and Chardonnay only and registered...Read More About Hamilton Russell
A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most...Read More About South Africa
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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