Hamilton Russell
Summary
Hamilton Russell Vineyards, founded in 1975 in South Africa's Walker Bay, is a 52-hectare estate specializing in Pinot Noir and Chardonnay from 21 hectares of south-facing vineyards in the Hemel-en-Aarde Valley. The estate employs high-density planting and traditional methods including open-top fermentation for Pinot Noir and barrel fermentation for Chardonnay, with aging in French oak.
Heritage & Leadership
Hamilton Russell Vineyards was established in 1975 when advertising executive Tim Hamilton Russell purchased 170 undeveloped hectares in the Hemel-en-Aarde Valley. As the first wine estate in the region, Hamilton Russell pioneered viticulture in what would become the Walker Bay Wine of Origin district. In 1991, Tim's son Anthony Hamilton Russell took over operations and narrowed the estate's focus exclusively to Pinot Noir and Chardonnay production. The property was eventually reduced to a more concentrated 52 hectares to focus on the most suitable terroir for these varieties. Anthony Hamilton Russell continues to lead the estate today, working alongside winemaker Emul Ross, who joined in 2014.
Vineyards & Wines
The estate encompasses 52 hectares in total, with 21 hectares under vine in the cool, maritime-influenced Hemel-en-Aarde Valley. The vineyards sit between 240 and 300 meters above sea level, planted on clay-rich, stony soils derived from Bokkeveld shale. The property's south-facing slopes and proximity to the Atlantic Ocean (just 3 kilometers away) create a climate significantly cooler than surrounding wine regions. Pinot Noir comprises approximately 52% of the planted area (11 hectares), with Chardonnay making up the remaining 48% (10 hectares). The estate produces exclusively these two varieties, with annual production averaging 25,000 cases.
Philosophy & Practice
Hamilton Russell maintains a focused approach to winegrowing, limiting production to site-specific Pinot Noir and Chardonnay. The estate practices high-density planting at 6,666 vines per hectare. Harvest is conducted by hand in the early morning hours, with fruit receiving careful sorting before processing. The winery employs open-top fermenters for Pinot Noir, while Chardonnay fermentation takes place in French oak barrels. Both wines undergo malolactic fermentation and aging in French oak, with specific barrel selection and aging times adjusted according to vintage conditions. The estate's wine-growing practices emphasize achieving physiological ripeness at lower sugar levels to maintain natural acidity and moderate alcohol levels.