Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Hamilton Russell Pinot Noir

Hamilton Russell Pinot Noir from South Africa

If you are looking for a new Pinot Noir to challenge your palate, the Hamilton Russell Pinot Noir will not let you down. From the aroma to the first sip to the last draft, it is a feast for the senses.  This Pinot Noir is a good choice for your restaurant cellar. It can certainly add more interest to your personal wine collection.
The Bouquet
The wine starts in the clay-rich soil of a cool maritime climate in South Africa. The grapes for the Pinot Noir may be aged for 10 months in oak, which blends new and old woods.  This leads to the medium-bodied wine that gives off an incredibly ripe bouquet. Like a feast for the nose as well as the mouth, this Pinot Noir offers a decidedly dark and spicy aroma.  The fruity perfume only hints at the taste.
The Taste
This Pinot Noir will suit those who do not want an overly sweet or overly fruity wine. It is definitely medium-bodied with a lasting richness. While the bouquet hints at cranberry and redcurrant, the tongue is more likely to notice traces of plum sauce or blackberry.  Some will taste the hints of anise and cherry skin.  There is a definite underpinning of fine tannins.  
The Critics
International sales have certainly shown that this is a leading choice among fine wines from South Africa’s wine country.  Frank Prial of the NY Times commented, ‘no Pinot Noir enthusiast should miss the chance to try it.’  The Wine Advocate called it ‘audacious’, ‘exuberant’ and ‘fiesty’.  The Wine Spectator praised its ‘impressive cut and persistence.’
The Vineyard
Hamilton Russell Vineyards were established by an outspoken proponent of South African wine-making. Credited as one of the early visionaries in the Hemel-en-Aarde Valley, Hamilton Russell began planting grapes in the 1970s. In fact, he planted the first Pinot Noir grape vineyard on the African continent. An advertising executive by day, he earned a reputation for great wine-making by focusing on Chardonnay and Pinot Noir. These historic vineyards are just a few miles from the Atlantic Ocean near Hermanus, an old fishing village south of Cape Town. Anthony Hamilton Russell, son of the original owner, has continued and expanded his father’s legacy.

The Hamilton Russell Pinot Noir takes the grape out of Burgandy into the new world and uses its unique terroir to create a worthy rival to European Pinot Noirs.


0 Comments



Post a Comment


Please sign in or create an account to post a comment
Some blog articles from Wineman with all our latest thoughts on vintages, wines and what to serve with food

Hamilton Russell Pinot Noir

Hamilton Russell Pinot Noir from South Africa

If you are looking for a new Pinot Noir to challenge your palate, the Hamilton Russell Pinot Noir will not let you down. From the aroma to the first sip to the last draft, it is a feast for the senses.  This Pinot Noir is a good choice for your restaurant cellar. It can certainly add more interest to your personal wine collection.
The Bouquet
The wine starts in the clay-rich soil of a cool maritime climate in South Africa. The grapes for the Pinot Noir may be aged for 10 months in oak, which blends new and old woods.  This leads to the medium-bodied wine that gives off an incredibly ripe bouquet. Like a feast for the nose as well as the mouth, this Pinot Noir offers a decidedly dark and spicy aroma.  The fruity perfume only hints at the taste.
The Taste
This Pinot Noir will suit those who do not want an overly sweet or overly fruity wine. It is definitely medium-bodied with a lasting richness. While the bouquet hints at cranberry and redcurrant, the tongue is more likely to notice traces of plum sauce or blackberry.  Some will taste the hints of anise and cherry skin.  There is a definite underpinning of fine tannins.  
The Critics
International sales have certainly shown that this is a leading choice among fine wines from South Africa’s wine country.  Frank Prial of the NY Times commented, ‘no Pinot Noir enthusiast should miss the chance to try it.’  The Wine Advocate called it ‘audacious’, ‘exuberant’ and ‘fiesty’.  The Wine Spectator praised its ‘impressive cut and persistence.’
The Vineyard
Hamilton Russell Vineyards were established by an outspoken proponent of South African wine-making. Credited as one of the early visionaries in the Hemel-en-Aarde Valley, Hamilton Russell began planting grapes in the 1970s. In fact, he planted the first Pinot Noir grape vineyard on the African continent. An advertising executive by day, he earned a reputation for great wine-making by focusing on Chardonnay and Pinot Noir. These historic vineyards are just a few miles from the Atlantic Ocean near Hermanus, an old fishing village south of Cape Town. Anthony Hamilton Russell, son of the original owner, has continued and expanded his father’s legacy.

The Hamilton Russell Pinot Noir takes the grape out of Burgandy into the new world and uses its unique terroir to create a worthy rival to European Pinot Noirs.


0 Comments



Post a Comment


Please sign in or create an account to post a comment