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Grapes were harvested in the first week of February. 100% barrel fermentation in 228-litre French oak barrels. Matured for 10 months in 1st-fill (25%), 2nd-fill (25%), 3rd-fill (42%) and 4th-fill (8%). A total of 31,092 bottles were produced. Bottled at 13%. (Bottle size 750ml)
Nose: Earthy with subtle notes of dried herbs and freshly cracked black pepper.
Palate: On entry hints of strawberry and cranberry. Mid-palate reveals more savoury spicy and earthy notes. Black pepper and mushrooms. Light to medium body.
Finish: A light, fine grain tannin structure. Lingering savoury notes with a hint of salinity.
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.