Hamilton Russell Vineyards Pinot Noir 2018

Our low-vigour, stony, clay-rich soil, cool maritime mesoclimate, naturally tiny yields of well under 35 hl/ha and our philosophy of expressing our terroir in our wines – give rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of our Pinot Noir. Our Pinot noir is not overtly fruity, soft and "sweet" and it generally shows hints of that alluring savoury "primal" character along with a dark, spicy, complex primary fruit perfume.

NE to NW facing vineyards at an altitude of 80m-150m, 2 km from the cold South Atlantic ocean. Mostly PN115 and PN113 Dijon Selection clones with some PN667. Cool, strongly maritime, Mediterranean climate, with annual rainfall of approximately 840mm, principally in the winter.

400 million year old Bokkeveld Shale derived clay. Iron rich with a clay content of 35-55%.

Hand picked into small lug boxes. Picking starts early in the morning and grapes are packed in a cold room until being processed. Vineyard parcels fermented separately and triage is done to ensure optimal ripeness.

Fruit is destemmed but not crushed. Fermentation in 5 ton open fermenters. Up to 15% whole cluster included. Cold soak for approximately 48 hours. Fermentation usually lasts about 12 days. The wine is then gently pressed and allowed to settle before going to barrel for MLF.

10 months in 228 litre tight grained French oak barrels, 1st fill 35%, 2nd fill 47% and 3rd fill 18%, Blonde Toast 55%, Medium Toast 31% and Medium Long Toast 14%. French Coopers: Francois Freres 100%.