Hamilton Russell Pinot Noir 2010
Pinot Noir from South Africa
The terroir of the Hamilton Russell Pinot Noir gives rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of the wine. This Pinot Noir is not overtly fruity, soft and "sweet," and it generally shows hints of that alluring "primal" character, along with a dark, spicy, complex primary fruit perfume.
The Wine Advocate - "The sublime 2010 Pinot Noir is aged for 10 months in oak, of which 44% was new and the remainder used. It has a ripe bouquet of redcurrant, strawberry and Morello that shows no signs of under-ripeness that Hamilton’s Pinots occasionally exhibit due to leaf-roll. The palate is medium-bodied with ripe fleshy redcurrant and cranberry fruit that is underpinned by extremely fine tannins. This has wonderful build in the mouth and the finish is exuberant, almost feisty! This is an audacious Pinot Noir from one of South Africa’s top estates. Drink now-2020."
Wine Spectator - "Ripe, juicy and nicely compact, with plum sauce, blackberry and cherry skin notes wound at the core while mouthwatering anise and singed apple wood notes run along the edges. Possesses impressive cut and persistence."
Hamilton Russell Winery
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 Hamilton Russell Vineyards as an estate, committing to work only with grapes from their terroir. Extensive soil research initiated in 1994 identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for their signature style and all plantings have now been limited to this soil type. Anthony, with winemaker Hannes Storm and viticulturist Johan Montgomery, are completely dedicated to expressing the personality of the Hamilton Russell Vineyards terroir in their wines. View all Hamilton Russell Wines
About South AfricaView a map of South Africa wineries South AfricaRelated Links:
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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 control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is coming around. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the embargo, and SA bottles began showing up on US shelves.
White wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, much of it the Steen variety – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape gaining some raves is Sauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends was once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, which used to be a grape only your mother could love, has improved dramatically and is often as delicious as it is distinctive. The most popular regions of the country include Stellenbosch and Paarl.
About South AfricaRelated Links:
Notable FactsWhite wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, the majority of it is Steen – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape the critics rave aboutSauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends were once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, a man-made crossing between Pinot Noir and Cinsault, has improved dramatically and is often as delicious as it is distinctive. In describing red wines in South Africa, smoky and meaty are two terms that are common. Regionally, the most popular wine-making areas include Stellenbosch and Paarl.
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7 ratings, 3 with reviewswrandall2003 - West Chester, PA38/8/2013This wine was sour at first (to say the least!) I put the cork back into the bottle and tried it the next day. It was a very good wine after sitting for a bit. It could very well earn another star in several years...John Westcott - Bloomfield, CT16/19/2013
Very acidic, after taste clung to my throat like medicine, terrible, only for acquired tastes.Nicole Thompson - Grand Junction, CO45/30/2013roblbarb - Wellesley, MA25/12/2013Overtones of leather and dead leaves. The fruit is almost non-existent. Very tight wine.JBMD - Florence, SC34/13/201342/26/2013312/22/2012Related Products
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Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
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