Hamilton Russell Vineyards
Winery Description
Location and History
Founder, Tim Hamilton Russell, acquired the undeveloped 170 hectare property in 1975, after a comprehensive search for the ideal southern location to produce South Africa’s finest cool climate wines from a variety of noble grapes. His son, Anthony Hamilton Russell, who took over from him, narrowed the range to Pinot Noir and Chardonnay and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir. In his words: "We are not so much using Hamilton Russell Vineyards to make Pinot Noir and Chardonnay as we are using Pinot Noir and Chardonnay to express the beauty and personality of Hamilton Russell Vineyards. Our terroir, in effect, 'chose' these varieties as its most individual and beautiful expression."
In 1994, extensive soil research identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for achieving their distinctive, origin-expressive style. All subsequent plantings were limited to this soil type. Anthony, his wife Olive, winemaker Emul Ross, and viticulturist Johan Montgomery, are fully committed to expressing the unique personality of the Hamilton Russell Vineyards terroir in their wines.
Wine Tasting
At Hamilton Russell Vineyards, the wine tasting experience is centered around the estate's standout cultivars: Pinot Noir and Chardonnay. Visitors can indulge in thoughtfully curated tastings that highlight the nuanced flavours and characteristics of the wines produced on-site. The tasting room showcases a warm and inviting atmosphere, where guests can enjoy their selections while admiring the elegant surroundings. In addition, the cellar offers a behind-the-scenes look at the winemaking process, allowing guests to appreciate the craftsmanship behind each bottle. By focusing on small-lot production, Hamilton Russell showcases the unique expressions of its terroir, making each tasting experience a memorable exploration of quality South African wines.
Their Pinot Noir is described as not overly fruity, soft, and "sweet," generally exhibiting hints of an alluring "primal" character, accompanied by a dark, spicy, complex primary fruit aroma. The Chardonnay is noted for its brightness, vibrancy with natural acidity, and pronounced dry minerality, combined with structural length and complexity in an elegant, classical style.
Hamilton Russell Vineyards is more than just a vineyard; the land is expressed and enjoyed in various ways. From the wild mushrooms foraged in their forests and traditional herbs used in home entertaining, to the dark, complex honey produced from the Cape Mountain fynbos reserve and the Extra Virgin Estate Grown Olive Oil, the estate celebrates its terroir. The Extra Virgin, cold-pressed Olive Oil, made from early hand-harvested, very low-yielding, unirrigated groves of Frantoio, South African Leccino, Mission, and naturally seeded trees, is fresh, peppery, and pungent, marking 28 vintages. The raw honey, harvested seasonally from their hives seasonally, reflects the diverse mix of food sources on the Estate throughout the year.
At their tasting room, you are also able to taste wine from the Ashbourne Range. The grapes for these wines come from a separate farm and include Pinotage and a Sauvignon Blanc driven blend.
Restaurant
Accommodation
Tours and Activities
The Hemel-en-Aarde Valley Pre-School is a project run for the farm community in the Hemel-en-Aarde Valley and situated on the picturesque Hamilton Russell Vineyards. Its mission is to provide high-quality educational care for underprivileged children, aiming to maximise their early academic success and ensure the successful completion of their schooling. The school is a registered ECD and NPO, operating primarily on donations and fundraising. Its vision is to offer a safe and joyful environment to prepare the children for school while inspiring them to acquire additional skills to become valuable members of society.