The grapes used for this wine are grown in Walker Bay. This is where the Atlantic Ocean meets the Indian Ocean, and the winds are palpable year-round. This creates ideal conditions for Pinot Noir. The soil is stony and rich in clay, which also contributes to the wine's character. Tim Hamilton Russell is the founder of the South African winery Hamilton Russell, which has been producing top-quality terroir wines since 1975. It is one of the southernmost wine estates in Africa, just behind the old fishing village of Hermanus. He selected two grape varieties that he expected would yield top quality in the cool Walker Bay climate. This is diametrically opposed to the choices of most other New World wine producers. His Chardonnay and Pinot Noir are now world-famous.
His son, Anthony, took over the company in 1991 and devoted considerable attention to soil research. Ultimately, 52 hectares of clay-rich soil with schist, slate, limestone, and abundant stones were deemed the best. Plantings of Chardonnay and Pinot Noir were therefore limited to land with this soil type. Due to the low yields, high quality, and global demand, these wines are always in very limited supply.
This Pinot Noir is aged in barrels for nine months, after which it undergoes malolactic fermentation. It is slightly fruity, soft, and sweet. It has a spicy, complex fruit aroma, revealing hints of its beautiful original character. This gives the wine a certain closeness, tannins, and a longer finish to balance the power and smoothness of this Hamilton Russell Pinot Noir.
