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Grapes were harvested in the first week of February. Whole-bunch pressed. 95% barrel fermentation in 228-litre French oak barrels, 5% Foudre. Matured for 9 months in 1st-fill (24%), 2nd-fill (23%), 3rd-fill (36%) and 4th-fill (17%). A total of 51,516 bottles were produced. Bottled at 13%. (Bottle size 750ml)
Nose: Unusually prominent pear and lime fruit aromas and flavours are brought beautifully into focus by a tight line of bright natural acid and a long, dry minerality.
Palate: Lovely fruit forward entry showcasing pear, lime and hints of unripe peaches. Mid-palate reveals its subtle creamy texture that coats your palate without becoming flabby or rich.
Finish: Beautiful acidity with a subtle surprising salinity. The finish shows subtle nutty notes.
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 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.