Hamilton Russell Pinot Noir 2011

  • 92 Wine
    Spectator
  • 90 Wine &
    Spirits
2022 Vintage In Stock
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Hamilton Russell Pinot Noir 2011 Front Label
Hamilton Russell Pinot Noir 2011 Front Label

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

ABV
13.2%

Your Rating

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Somm Note

Winemaker Notes

Our Pinot noir is not overtly fruity, soft and "sweet" and it generally shows hints of that alluring savory "primal" character along with a dark, spicy, complex primary fruit perfume.

Professional Ratings

  • 92
    Very refined, with bergamot and rooibos tea notes, followed by silky cherry, mulled strawberry and cinnamon flavors at the core. Delivers a long, elegant, mineral-infused finish. Seductive. Drink now through 2016.
  • 90
    A transparent pinot with see-through tannins, this has tart raspberry and red apple flavor. The finish is toasty and youthfull green. Give it a year or two in the cellar to absorb some of its ashy tannin and let the fruit evolve.

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Hamilton Russell

Hamilton Russell

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Hamilton Russell, South Africa
Hamilton Russell Hamilton Russell Winery Winery Image

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. Tim Hamilton Russell purchased the undeveloped 425-acre property in 1975, after an exhaustive search for the most southerly site on which to make 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 only Pinot Noir and Chardonnay and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir. Today, Anthony and his wife Olive, winemaker Emul Ross, and viticulturist Johan Montgomery are completely dedicated to expressing the personality of the Hamilton Russell Vineyards terroir in their wines. Tiny yields and intense worldwide demand keep the elegant, highly individual, estate-grown Pinot Noir and Chardonnay in very short supply.

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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

RGL5011537SX_2011 Item# 126733

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