Hamilton Russell South Africa Chardonnay 2016
Prominent aromas and flavors of pear and lime are beautifully balanced by bright natural acidity and a long, dry minerality.
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Location
The Hamilton Russell South Africa Chardonnay 2016 is crafted in the Hemel-en-Aarde Valley, which translates to “Heaven and Earth” in Dutch. This region is known for its unique combination of maritime climate, diverse soils, and a proximity to the Atlantic Ocean, which all contribute to the wine’s distinctive character.
This vintage underwent fermentation and aging in French oak barrels, with 25% new oak, for a period of about 9 months. This meticulous barrel aging process imparts a subtle toasty note and a creamy texture, while maintaining the wine’s vibrant fruit profile.
On the palate, you’ll find a rich and layered flavor profile with notes of ripe citrus, green apple, and white peach, balanced by a flinty minerality. The wine also offers hints of hazelnut and fresh cream, contributing to its depth and complexity. The acidity is well-integrated, providing a refreshing finish that lingers elegantly.
This Chardonnay pairs beautifully with a variety of dishes, such as grilled seafood, creamy pastas, and roasted poultry. It also complements a range of cheeses, particularly those with a creamy texture and nutty flavor.
Overall, the it stands out for its elegant balance of fruit, minerality, and subtle oak influence, making it a splendid choice for both connoisseurs and casual wine enthusiasts alike. Cheers to discovering such a gem!
“The Hamilton Russell underwent less malolactic than other vintages to preserve the acidity, around 40%, and the wine matured in 38% new oak for nine to ten months. Yields were very low at around 20 hectoliters per hectare. It is much less rich than the 2015, yet it displays finer delineation and perhaps more mineralité. The palate is very well balanced with superb tension, brimming full of energy and fanning out with nutmeg and smoked walnut notes towards the somewhat feisty finish.
Hamilton Russell Vineyards – one of the most southerly wine Estates in Africa and one of the closest to the sea – pioneered viticulture and winemaking in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation, just behind the old fishing village of Hermanus.
The Estate specialises in producing highly individual, terroir driven Pinot noir and Chardonnay, which are widely regarded as the best in South Africa and among the finest in the New World. 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 noble varieties.
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.
Chardonnay
From crisp unoaked versions from cool climates, to full-bodied and oak-aged versions from more moderate climates, and even to sparkling blanc de blancs, the flavors of Chardonnay can vary significantly, while also retaining common characteristics.
On the nose, unoaked, or ‘Chablis-style’ Chardonnays, tend to offer fragrant notes of green apple, pear, and citrus, with some chalky or mineral-like aromas.
Oaked Chardonnays, particularly those in the ‘Burgundian’ style, will often present rich aromas of peach, mango, and lemon, accompanied by notes of vanilla, butter, and often a hint of toasted bread or nuttiness due to the influence of oak, malolactic fermentation, and lees stirring.
On the palate Chardonnay offers a broad range of experiences depending on its style. Unoaked Chardonnays are typically lean and crisp, with high acidity, often resembling the freshness of a Sauvignon Blanc but with more body.
Oaked Chardonnays are known for their full-bodied, creamy mouthfeel, moderate acidity, and flavors of butter, vanilla, baking spices overlaying a stone fruit character. Despite the stylistic differences, both types tend to share a characteristic underlying note of apple or citrus. With age, no matter the style, chardonnay tends to develop hazelnut aromas. Most wines range from 12-14%.
Wine advocate 92/100
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Chardonnay Wines available at Penventon Hotel
The Country
South African wines are a vibrant expression of the country’s winemaking renaissance. With a history dating back to the 17th century, South Africa’s wine industry has evolved dramatically, particularly since the early 1990s. The country’s signature grape, Chenin Blanc, produces wines that are dry, ripe, and full of flavor, often with the complexity that comes from old-vine fruit. Pinotage, a cross between Pinot Noir and Cinsault, is a uniquely South African creation that offers a range of styles, from fruity and smooth to rich and smoky. The Western Cape, with its ancient granite soils and warm climate, is the heartland of South African viticulture, yielding bold reds and aromatic whites that straddle Old World elegance and New World boldness. Cabernet Sauvignon, Syrah, and Bordeaux blends from this region are gaining international acclaim for their structured tannins and complex aromas. As the world’s 8th largest wine producer, South Africa continues to surprise and delight wine enthusiasts with its dynamic and diverse offerings
South Africa Wines available at Penventon Hotel
The Region
Drinks available at Penventon Hotel
The Producer
Hamilton Russell Vineyards – one of the most southerly wine Estates in Africa and one of the closest to the sea – pioneered viticulture and winemaking in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation, just behind the old fishing village of Hermanus.
The Estate specialises in producing highly individual, terroir driven Pinot noir and Chardonnay, which are widely regarded as the best in South Africa and among the finest in the New World. 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 noble varieties.
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.
