James Suckling 94
"A really stylish white with white stones, dried apricots, white blossoms, lemon curd, jasmine and caramelized citrus peel. Medium to full body, some really nice phenolic texture, very zesty acidity and an pinpoint finish."
Jeb Dunnuck 93
"The 2017 Chardonnay is classy stuff all the way that's 100% varietal aged mostly in French oak, with small amounts brought up in foudre, ceramic eggs, and stainless steel. Orchard fruits, pineapple, and white flower notes all emerge from the glass. It's medium-bodied, beautifully textured, and seamless on the palate. With beautiful purity, vibrant, integrated acidity, and a great finish, it should keep for a decade or more."
Wine Spectator 93 WS TOP 100 2018 Rank 57
"Melon, yellow apple, white peach and quince flavors give this an opulent feel, harnessed by honeysuckle and quinine accents through the finish, showing refinement and length in the end. Drink now through 2021."
A tight, minerally wine with classic Hamilton Russell Vineyards length and complexity. Unusually prominent pear and lime fruit aromas and flavours 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. ~ Winery notes
Hamilton Russell VineyardsView all from Hamilton Russell Vineyards
Founder, Tim Hamilton Russell, purchased the undeveloped 170 hectare 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
His son, Anthony Hamilton Russell, who took over in 1991 (finally buying the property in 1994), narrowed the range to Pinot noir and Chardonnay only and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir.
"We are not so much using Hamilton Russell Vineyards to make Pinot noir and Chardonnay as we are using Pinot noir and Chardonnay to express the beauty and personality of Hamilton Russell Vineyards. Our terroir, in effect, "chose" these varieties as its most individual and beautiful expression."-Anthony Hamilton Russell