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Hamilton Russell Chardonnay 2014

Chardonnay from South Africa
  • TP93
  • RP93
  • WS92
13% ABV
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  • JD93
  • WS93
  • RP93
  • JS93
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  • TP93
  • RP92
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  • WS93
  • W&S92
  • WS93
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3.5 5 Ratings
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3.5 5 Ratings
13% ABV

Winemaker Notes

A tight, minerally wine with classic Hamilton Russell Vineyards length and complexity. Unusually prominent pear and lime fruit aromas and flavors 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.

Critical Acclaim

All Vintages
TP 93
Tasting Panel
Bright and juicy with lively acidity, new oak and crisp fruit; another winner from this winery which turns out great Chardonnay every year; balanced, bracing and long.
RP 93
Robert Parker's Wine Advocate
The 2014 Chardonnay has a very composed nose: hints of wild honey, citrus lemon, nutmeg and flint emerge from the glass, very nicely focused and gaining intensity with aeration. The palate is clean and fresh on the entry, superb volume in the mouth here with almond and coconut-tinged citrus fruit. I just appreciate the flow of this wine, the energy carried within and the precision on the finish. This is an outstanding Chardonnay from Hamilton-Russell.
WS 92
Wine Spectator
Very alluring, with creamed Jonagold apple, heather, brioche and elderflower honey notes that all glide seamlessly, picking up an enticing hazelnut hint on the finish. Shows lovely mouthfeel and length. Drink now through 2017.
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Hamilton Russell

Hamilton Russell

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Hamilton Russell, South Africa
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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.

South Africa

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With an important wine renaissance is 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.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

GZT10081508_2014 Item# 139154