Hamilton Russell Vineyards
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Hamilton Russell Vineyards,
Ready, but will keep,
This mixed case contains one bottle of each of the following wines:
2009 Hamilton Russell Pinot Noir
Cropped at 3.2tons/ha and raised entirely in French oak (45% new) the delectable 2009 Pinot Noir has a lifted bouquet of bright red cherries, red currant and a hint of dried blood. The palate is medium-bodied with very fine tannins and a lovely caressing texture in the mouth, fine tension and poise with crisp red-berried fruits on the shimmering finish. Drink 2012-2017+
Neal Martin - 93/100 - erobertparker.com #196 - Aug 2011
2008 Hamilton Russell Pinot Noir
The 2008 Pinot Noir is a little disappointing, already displaying some fungal, decayed leaves on the nose that needs more freshness and is shown up by the more exuberant 2007, though faint scents of dried blood come through with aeration. The palate is actually better than the aromatics with more joie-de-vivre with very fine definition and tension, that sensation of crushed stone coming through towards the finish. Overall, this is a very fine Pinot Noir let down by the nose. I would opt for the following vintage.
Neal Martin - 86/100 - erobertparker.com #196 - Aug 2011 2007 Hamilton Russell Pinot Noir
The sublime 2007 Pinot Noir demonstrates greater mineralite on the nose compared to the previous vintage. There is wonderful tension and scents of red currant, tomato leaf and sage. The palate is medium-bodied with fine, supple tannins. There is good acidity and harmony with the oak dancing in tune with a natural, crisp red berried fruit and a grainy, refined, tertiary finish that is very Old World. Drink now-2016+
Neal Martin - 93/100 - erobertparker.com #196 - Aug 2011
2006 Hamilton Russell Pinot Noir
Better is the 2006 Pinot Noir with touches of undergrowth and autumn leaves on the nose with good definition, though I would like more primary freshness at this stage. However, the palate has more structure and vibrancy than the 2005 with raspberry leaf, maraschino cherries, a touch of black pepper and a saline tang towards the finish. Drink now-2015+.
Neal Martin - 90/100 - erobertparker.com #196 - Aug 2011
2005 Hamilton Russell Pinot Noir
The 2005 Pinot Noir has touches of wild forest and underbrush on the nose with a tincture of bay leaf and Japanese green tea. The palate is medium-bodied with dry tannins on the entry; pointed red cherry and strawberry fruit with good acidity. It is a little leafy and spicy towards the mushroom and truffle-scented finish and seems a little enervated with age. Drink now.
Neal Martin - 86/100 - erobertparker.com #196 - Aug 2011
2009 Hamilton Russell Pinot Noir
Cropped at 3.2tons/ha and raised entirely in French oak (45% new) the delectable 2009 Pinot Noir has a lifted bouquet of bright red cherries, red currant and a hint of dried blood. The palate is medium-bodied with very fine tannins and a lovely caressing texture in the mouth, fine tension and poise with crisp red-berried fruits on the shimmering finish. Drink 2012-2017+
Neal Martin - 93/100 - erobertparker.com #196 - Aug 2011
2008 Hamilton Russell Pinot Noir
The 2008 Pinot Noir is a little disappointing, already displaying some fungal, decayed leaves on the nose that needs more freshness and is shown up by the more exuberant 2007, though faint scents of dried blood come through with aeration. The palate is actually better than the aromatics with more joie-de-vivre with very fine definition and tension, that sensation of crushed stone coming through towards the finish. Overall, this is a very fine Pinot Noir let down by the nose. I would opt for the following vintage.
Neal Martin - 86/100 - erobertparker.com #196 - Aug 2011 2007 Hamilton Russell Pinot Noir
The sublime 2007 Pinot Noir demonstrates greater mineralite on the nose compared to the previous vintage. There is wonderful tension and scents of red currant, tomato leaf and sage. The palate is medium-bodied with fine, supple tannins. There is good acidity and harmony with the oak dancing in tune with a natural, crisp red berried fruit and a grainy, refined, tertiary finish that is very Old World. Drink now-2016+
Neal Martin - 93/100 - erobertparker.com #196 - Aug 2011
2006 Hamilton Russell Pinot Noir
Better is the 2006 Pinot Noir with touches of undergrowth and autumn leaves on the nose with good definition, though I would like more primary freshness at this stage. However, the palate has more structure and vibrancy than the 2005 with raspberry leaf, maraschino cherries, a touch of black pepper and a saline tang towards the finish. Drink now-2015+.
Neal Martin - 90/100 - erobertparker.com #196 - Aug 2011
2005 Hamilton Russell Pinot Noir
The 2005 Pinot Noir has touches of wild forest and underbrush on the nose with a tincture of bay leaf and Japanese green tea. The palate is medium-bodied with dry tannins on the entry; pointed red cherry and strawberry fruit with good acidity. It is a little leafy and spicy towards the mushroom and truffle-scented finish and seems a little enervated with age. Drink now.
Neal Martin - 86/100 - erobertparker.com #196 - Aug 2011
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For the last decade and a half, Hamilton Russell’s immensely successful Burgundian-style wines have set the standard of quality and sophistication for South African wine. The estate is located only three kilometres from the Atlantic Ocean and the sea breezes make this one of the coolest regions for wine production in South Africa. Hamilton Russell wines are only made from the Burgundian varieties Pinot Noir and Chardonnay, grown on stony, clay-rich shale slopes.
The property is overseen by the charming Anthony Hamilton Russell who ensures that the outstanding wines produced here are restrained yet complex and, most fundamentally, expressions of their own terroirs. Two thousand and thirteen was the last vintage of winemaker Hannes Storm after a decade at the estate; he has since moved on to set up his own project, and was succeeded by Emul Ross, ex-Assistant Winemaker at another Chardonnay and Pinot Noir specialist, Cape Chamonix.
The Wine Advocate raves, in great vintages, their Pinot Noir can be utterly sublime and age as well as any great Burgundy.