Pinot Noir, Hamilton Russell Vineyards, Hemel-En-Aarde Valley, ZA, 2023

• 95 points from Natalie MacLean, who describes it as dry, medium-bodied, spicy and savory with ripe cranberry, earthy mushroom, herbs and citrus zest flavors.
• 94 points from Tim Atkin MW, who notes its structure, spicy oak, ferrous hints, savory tannins, and flavors of plum and black cherry.
• 94 points from Decanter, praising its purity of red berry and cherry fruit, savory nuances, delicate raspberry and red cherry notes, fine tannins, and persistent mineral character.
• 93 points from James Suckling, describing a tight, spicy, and savory Pinot Noir with aromas of herbal tea, citrus rind, rust, cranberries, and wild mushrooms.
• 91 points from Vinous, highlighting its freshness, vibrancy, medium body, crunchy red fruit, crisp acidity, and a touch of sour cherry on the finish. 

• Aromas: Red berry and cherry fruit, earthy savory notes, spice, herbal tea, citrus rind, rust, cranberries, wild mushrooms, and hints of smoke.
• Palate: Tight, spicy, savory, elegant, with delicate raspberry and red cherry notes, fine tannins, and a persistent mineral character. Some tasters also detect notes of plum and black cherry.
• Structure: Medium-bodied, firm, and well-framed with fine tannins and a crisp line of acidity. 

• The wine is produced from low-vigour, stony, clay-rich soil in a cool maritime climate, resulting in naturally tiny yields.
• It is aged for 10 months in 31% new French oak.
• The 2023 vintage was one of the coolest on record, leading to vibrant, energetic, and textured wines with excellent natural acidity. 

• This Pinot Noir is still young and is expected to age beautifully.
• Natalie MacLean recommends trying it from 2025 and drinking it through 2031. 

History

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. Tim Hamilton Russell purchased the undeveloped 425-acre 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.