You have no items in your shopping cart
This sub appellation of Walker bay is increasingly growing in fame thanks to the hard work of the team at Hamilton Russell. It may be one of the most expensive Chardonnay's in South Africa but it certainly warrants its price tag. Anthony believes the quality of fruit paired with strict barrel selection is what makes their wine so special.
Just looking at the tech sheets is enough to show the level of precision.
Barrel Fermentation: 90% 228 liter French Oak Barrels
Ceramic Egg: 1%
Stainless Steel: 5%
Barrel Ageing: 9 Months in 228 liter French Oak Barrels 1st fill: 31% 2nd fill: 33% 3rd fill: 33% 4th fill: 3%
Tight Grain: 100%
Blonde Toast: 47%
Medium Toast: 40%
Medium Long Toast: 13%
French Coopers: 100% Francois Freres
Here is the Hamilton Russell report on the vintage:
2017 was back to the usual timing after a particularly early 2015 and 2016. As for 2015 and 2016 however, the duration of harvest was short, with all grapes coming in prior to the end of February – having begun the harvest in the first week of February. Based on average maximum temperatures for the crucial months of Dec, Jan, Feb, March, 2017 was a warm harvest – 0.53 centigrade above our long-term average of 25 centigrade. December was warmer, January cooler and February warmer than average. Rainfall for these crucial months was only 10mm below our long-term average, so conditions could not be described as particularly dry. The rain which fell was in more regular very small amounts however, raising humidity and creating botrytis pressure. Our organic use of “good” Trichoderma funguses to attack botrytis was fortunately highly effective and we experienced no detrimental effect on what turned out to be exceptional grape quality. Altogether 2017 was an excellent vintage for us, with pure, fine, particularly classic, elegant wines with marked minerality.
was added to your shopping cart
Out of stock