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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 106 notes) - hiding notes with no text | | | Tasted by Millennial Drinkers on 1/1/2018 & rated 88 points: Brick red with light brown edges. Interesting nose with dried floral notes, a little toasted with strawberries. Developed more complexity on day two with smokiness, mesquite wood, sweet spices and a bit of iron. Low tannins (4.5/10) and medium acidity (5.5/10). Very similar to an aged Pinot Noir on the palate with strawberries, rhubarb and lightly floral. Dry with a medium plus length finish. Smoother and more open on day two. Drink now. (2987 views) | | | Tasted by Imagnu on 3/26/2016 & rated 89 points: Past it - surprising after 9 years. (4031 views) | | | Tasted by leonardo_de_araujo on 2/12/2016 & rated 89 points: Décline maybe? (4129 views) | | | Tasted by PIntag on 1/3/2016: Pop 'n pour, consumed over 2 hours. Initially funky nose but blew off quickly. Interesting nose - kind of a cross between candied new world and Burgundian. On the palate, silky and soft with earthy, adolescent Pinot flavors through the mid-palate to the finish. Fairly light and not really opening up after vigorous swirling with 1+ hours in the glass. I'd say this is in a slightly awkward stage at this time, though was still very interesting and enjoyable. Suggest holding another 2-3 years at least. (4081 views) | | | Tasted by chatters on 11/12/2015: End of Project Supper 4 (Le Trader, Harris Street, Pyrmont): a bit out of whack. ripe fruit but also green notes and obvious oak - vanilla. (4492 views) | | | Tasted by chatters on 10/30/2015: From Coravin. Cream, vanilla, slightly reductive notes, herbaceous as well as some ripe dark fruit here...a little warm and alight astringent on the palate, fruit is muted and some cream and vanilla. Hmm. (2855 views) | | | Tasted by dsimmons on 10/10/2015 & rated 89 points: Drank this with grilled king salmon. The wine was drinking well with lots of cola and cherry flavors. Nice acid balance. (1957 views) | | | Tasted by kingkanu on 9/19/2015: Light to mud bodied. Fading at the rim. It benefitted from a bit of air to smooth out a bit of volatility. The flavour is quite unusual for a Pinot and has a slightly medicinal, or clove as a previous note puts it, edge to it. It is fairly lean with decent acidity p, it could probably keep, but I'm not convinced it's got enough fruit to really improve more. Decent enough but not sure that I'd buy again. (1838 views) | | | Tasted by chatters on 9/3/2015: Double decanted. Initially dusty, dark and savoury...muted dark berry fruits, leather, spice and earthy elements. Quite dense and hard on the palate and closed but with plentiful almost bitter spice. Touches of clove for me here as well. The rest of the bottle can have a bit of time and be consumed later - we'll see if it opens up at all. (1908 views) | | | Tasted by rossi.wine on 2/19/2015 & rated 92 points: Quite spicy on the nose with great depth. There's not a massive amount of fruit on the palate, a bit more masculine, leaner than the 2006, mineral, still quite powerful, again great length. Drinking well, but should hold up for a while. 91-93 (2311 views) | | | Tasted by ToddR911 on 1/21/2015 & rated 88 points: just average, time to drink these up (2368 views) | | | Tasted by SexyEpicurean on 1/14/2015 & rated 87 points: Not quite the "Heaven on Earth" potential I remembered from earlier bottles. Shortly after release, we tried a bottle and our faces were nearly ripped off with the intense black fruit/tannin/acidity--which is exactly what you want to find in an age-worthy wine upon release. We expressed our shame at having committed infanticide, and quietly went about purchasing all the rest of the bottles as this seemed like an in-the-bag home run come 5-7 years of cellaring. So, I just opened the first of the 2 I have left. I was very disappointed to not recognize any of the multi-layered character of that early bottle. It just seemed a bit hard, lackluster, no delicious fruit, no mouthwatering acidity. Just kind of "okay" and definitely hinting at having reached an age past which was its prime. I will not wait too long to open my last bottle, but I really hope this was just a bottle anomaly. It seemed to hold such perfection in its youth. (2258 views) | | | Tasted by chadslater on 8/22/2014: Drank with Spanish chicken dish. After corked Bourchard and a Morgon, was the hit of the night. Still very good, acidity, showing age. Perfect now (2707 views) | | | Tasted by DugyDog on 7/3/2014 & rated 87 points: I appear to be in the minority here but this pinot tastes syrupy, with tart red cherry prevailing. (2767 views) | | | Tasted by Oh Dae-su on 6/3/2014 & rated 90 points: Die Farbe des Hamilton Russell Pinot Noirs 2007 war wie man sie sich bei einem Pinot Noir idealtypisch vorstellen mag. Rubin rot, vitale Reflexe, kaum Verfärbungen am Rand und schöne Transparenz. Die Nase brauchte ca. zwei Stunden in der geöffneten Flasche um auf touren zu kommen. Zunächst wirkte sie zwar feingliedrig aber etwas sehr fruchtig, leicht süßlich, insgesamt leicht monoton und eher zurückhaltend. Später entwickelte sich der nasale Eindruck hin zu wesentlich mehr Komplexität und Ernsthaftigkeit. Nun zeigten sich ausgeprägte Aromen von reifen Himbeeren, hellen Kirschen, einem vermutbaren Etwas an roten Johannisbeeren, nicht zu wenig Erdigkeit, Spuren von Vanille sowie gut abgestimmte Düfte die an Nelken, Leder und feuchtes Unterholz erinnerten. Am Gaumen benötigte er ebenfalls um die zwei Stunden um richtig aufzuwachen. Die Säure wirkte vergleichsweise mild. Dies mag dazu geführte haben, dass ich den 2007er als etwas dicklicher und reichhaltiger empfand als ältere Ausgaben. Trotzdem hatte er strukturell nur wenig von einem Neue Welt Pinot Noir an sich wie man sich einen solchen viel zu oft gerne vorstellen mag. Ein Schreihals, eine Fruchtbombe oder ein aufgeblasener Poser war der Wein meiner Meinung nach zu keinem Zeitpunkt. Muskel, Kraft und "sanften" Druck zeigte der Hamilton Russell schon. Doch immer auf eine bescheidenen und zurückgefahrene Weise. Die Aromen zeigten sich mit der Nase mehrheitlich deckungsgleich. Insgesamt wirkten diese hier etwas metallisch-streng-eleganter und weniger leichtfüßig-fruchtig-schwingend wie in der Nase. Auch ein erstaunlich mineralisch – von mir aus auch salzig – wirkender Unterton sollte nicht unerwähnt bleiben. Alles in allem sicher nicht mein bester Pinot Noir von Hamilton Russell. Dennoch ohne größere innere Diskussionen und sonstartigen Abwegungen ein sehr anständiger Wein! Ich bin mir sicher, dass ihm noch einige Jahre in der Flasche gut tun werden. (2445 views) | | | Tasted by ILarsen on 5/31/2014 & rated 91 points: nice and powerful one of the first pinot from South Africa I have had - you fell that this is oversea and not Europe - a very tasteful wine where I got vanilla, chocolate, a lot of reed cherries and black currant. The wine is still very elegant - therefore 91 and not 90 - long good aftertaste - good balance between acidity and tannins - I am quite positive here - a good wine that actually should develop further. (2494 views) | | | Tasted by martcouz on 5/25/2014 & rated 91 points: Vraiment très bien. C'est un des vins que je ne manque pas d'acheter lorsqu'il y en a sur les tablettes (même chose pour le Chardonnay d'ailleurs). Je me posais la question sur sa capacité de vieillissement et la dernière fois que j'avais ouvert une bouteille était il y a environ 2 ans. Le vin a certainement évolué. La couleur donne l'impression qu'on est sur un vin encore plus vieux (un peu brûnatre et opaque, comme s'il n'avait pas été filtré). En bouche, je constate également une certaine évolution. Les tanins sont biens fondus, rien n'accroche. C'est tout à fait charmeur, même s'il est moins vif qu'en toute jeunesse. (2438 views) | | | Tasted by Oh Dae-su on 4/29/2014 & rated 90 points: Still too young! A first a bit awkward, kitsch'y and reserved. Some hours later a substantial turn into a serious direction. Fine and a bit forceful texture. Very good fruit flavours of dark cherries, maybe a bit ostentatious, but structurally very impressive. Sorry for that miserable tasting note (was the last wine of the tasting ;-) ). Give it a few years pls (2182 views) | | | Tasted by timboom1 on 11/27/2013 & rated 91 points: No detailed notes other than yum. Red fruit, spice and well balanced. Drinking great. (2602 views) | | | Tasted by PSPatrick on 11/11/2013 & rated 89 points: We poured the wine into a decanted, served the first glass immediately and followed the wine over a period of three hours. It offered cherry, bacon fat, smoke, a hint of chocolate, spices, vegetal notes and autumn leaves on the nose. On the palate the wine showed dark cherry, cranberry, smoke, hints of coffee and chocolate, some vegetal notes and medium-level spiciness, paired with medium-level slightly pungent acidity, medium-level well-integrated tannin, a good, medium rich mouthfeel and very good length. A solid, medium-bodied, medium-complex, balanced Pinot Noir that showed good potential for further development over the next 5+ years. 89+ (2465 views) | | | Tasted by Paul S on 7/24/2013 & rated 91 points: Shared with Lionel and Rachel at our old haunt outside Bottles & Bottles. This wine has really come around from the since the bottle we carted back from South Africa four years ago. Tonight, it was a very good example of New World Pinot. It had a rather Burgundian nose in fact. Gone were the strange antiseptic and burnt rubber notes from its youth. In its place, there very old world earthy, meaty tones, but also a riper, sunnier expression of dark cherries sprinkled with lots of spice. Close your eyes though, and this could well be a young Burgundy from a ripe vintage with that bouquet. The palate was not to far from the Cote d'or either, with yummy dark cherries and berry flavours, a little bramble and spice, all couched in nice acidity and fine, well-structured tannins. This had really good depth and nice juicy balance all round, a decent finish too with a nice earthy ring to it. There was just a bit of sunny sweetness here, but otherwise this could easily be a decent 1er Cru. Still young, quite straightforward, but very nice. I am tempted to load up on a few bottles to see how they age in the coming 4-5 years. (3497 views) | | | Tasted by joet626 on 8/15/2012 & rated 86 points: very disappointing. Barnyardy and no fruit. Not good (4173 views) | | | Tasted by ron m on 8/5/2012: I am just not digging this wine. It has decent enough components but the package is clumsy and disjointed. (4216 views) | | | Tasted by hkm520240 on 6/11/2012 & rated 90 points: My Birthday celebration Tasting (Extra Space, Boon Keng): This has a contrasting colour to 2007 Delta Vineyard Pinot Noir Hatter's Hill, maturing colour with medium ruby colour and touch of bricking hues. Elegant but less expressive on the nose, aroma of red fruits, red cherry with hints of South Africa trademark smoky fruits. Very approachable and balance on palate, with red fruits and touch of smokiness in a nice and subtle way. South African wines tend to have the smokiness on the nose as well as palate and if that is not handle well it tend to show the burnt rubber smell and taste which is also commonly find in Pinotage. It has a very nice acidity leading to a medium finish and soft tannins. This bottle has developed well and drinking nicely now. It makes me believe that South Africa can also produce a good Pinot Noir. (4246 views) | | | Tasted by pinoteer on 6/2/2012 & rated 89 points: PnVnD. Only open about 20 minutes before tasting. Fairly dark in color, at least compared to many of the Côte de Beaunes that I've been drinking. A little dirt and barnyardiness (just right) with some smoke and a bit of cherry. This will probably open up a little more as it warms up and airs. Tart cherries (good acidity) flavor and a smokey finish. Should pair well with the marinaded and grilled shrimp that I have planned. (3291 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Hamilton Russell Vineyards Pinot Noir Walker Bay) Subscribe to see review text. | By Joanna Breslin
Sommelier Journal, July 2009
(Hamilton Russell Pinot Noir Estate, Hemel-en-Aarde Valley) Produced from Dijon clone 115, aged 10 months in 1-, 2-, and 3-year-old French oak. Medium ruby in color, with blue-purple tones. The ripe, spicy, floral nose is dominated by bold black- cherry and cranberry fruit. Bright acidity lifts the texture, while earthy spice adds depth. South Africa's Coastal Districts on the Rise | By Richard Jennings
RJonWine.com (1/16/2009)
(Hamilton Russell Vineyards Pinot Noir) Medium dark cherry red color; good, focused, smoky, tart cherry, sous bois and mineral nose; tart cherry, black cherry and mineral palate with good acidity, elegant tannins, needs a couple of years; medium tart finish 92 points | By Richard Jennings
RJonWine.com (12/6/2008)
(Hamilton Russell Vineyards Pinot Noir) Light medium garnet red color; cinnamon, clove, tart cherry, black cherry and earth nose; silky, good tart cherry, cinnamon and minerals palate, needs a couple years; medium-plus finish 92+ pts. 92 points |
NOTE: Scores and reviews are the property of Vinous and Sommelier Journal and RJonWine.com. (manage subscription channels) |
| Hamilton Russell Vineyards Producer website
U.S. Importer (addt'l info)
About Hamilton Russell VydsPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.South Africa Wines of South Africa |
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