Flat front label of wine
Flat front label of wineFront shot of wine bottleBack shot of wine bottle

Hamilton Russell Pinot Noir 2013

  • RP94
  • WS93
750ML / 13.97% ABV
Other Vintages
  • TA93
  • TA95
  • D93
  • JS93
  • WS93
  • WE92
  • JD93
  • JS93
  • RP91
  • WS93
  • RP92
  • WS92
  • WS93
  • WE93
  • RP92
  • WS92
  • W&S90
  • RP95
  • WS92
  • RP93
  • WS92
  • WE90
  • WS91
  • WS93
  • WS89
All Vintages
Currently Unavailable $38.99
Try the 2018 Vintage 49 99
48
38 99
Save $9.01 (19%)
Ships Tomorrow
Limit 0 bottles per customer
Sold in increments of 0
1
Limit Reached
3.7 6 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Have you tried this? Rate it now
(256 characters remaining)

3.7 6 Ratings
750ML / 13.97% ABV

Winemaker Notes

Hamilton Russel's philosophy of expressing terroir in their wines gives rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of this Pinot noir. This wine 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.

Critical Acclaim

All Vintages
RP 94
Robert Parker's Wine Advocate
Picked from February 10 (five or six days later than the 2012), it has that telltale eucalyptus note on the nose that is immediately reminiscent of the 2001. There is certainly more intensity here than the previous vintage. The palate is very well-balanced with good substance: beautiful, silky tannins and real poise on the Vosne-like finish. Dare I say, you might think that you were drinking say a Vosne-Romanee Beaux Monts, if it were not for the opulence on the nose. Superb.
WS 93
Wine Spectator
Distinctive and alluring, with sassafras, cinnamon, black tea and briar patch aromas all unfurling slowly, while the core offers silky, refined cherry, plum and raspberry fruit flavors. The long, spice-infused finish shows a nicely coiled tension that should unwind in the cellar. Drink now through 2019.
View More
Hamilton Russell

Hamilton Russell

View all products
Hamilton Russell, South Africa
Image of 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.

Image for South Africa content section
View all products

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.

Image for Pinot Noir content section
View all products

One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

ALL6678240_2013 Item# 135703

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Cheers to You!

New Customers Save $20 off your first order of $100+. Code 20NEW

New Customers Save $20 off your first order of $100+. Code 20NEW

There was an error redeeming your code.

*New customers only. One-time use per customer. Order must be placed by 11/18/2019. The $20 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

Search for ""

Processing Your Order...