Wines Walker Bay Hamilton Russell Vineyards - Chardonnay - 2024

Viniou Reviews

Hamilton Russell Vineyards' 2024 Chardonnay from Walker Bay is an outstanding example of South African white wine, renowned for its elegance and sense of place. This vintage is composed entirely of Chardonnay grapes, grown on the estate’s unique, cool-climate terroir. The vineyards are located close to the cool Atlantic Ocean, which allows for long grape-ripening periods, preserving vibrant acidity and freshness. Hamilton Russell is meticulous in its traditional winemaking approach, often using fermentation and ageing in French oak barrels to impart texture and subtle spice, while letting the varietal and terroir character shine.

Walker Bay, situated on the southern Cape coast, is becoming well known for its Burgundian-style Chardonnay and Pinot Noir. The region benefits from maritime influences, with cool sea breezes and frequent morning mists that temper the heat of the South African sun. The soils here are typically low-vigour, mostly composed of shale and clay, which help to restrict yields and promote concentration and complexity in the grapes. The area’s relatively young wine history is already decorated with international acclaim, particularly for its dedication to crafting refined, terroir-driven wines.

Given the wine’s finesse—marked by notes of citrus, white stone fruits, subtle brioche and a mineral backbone—it pairs superbly with a variety of dishes. For a classic match, try it with freshly shucked oysters or grilled langoustines, dishes that echo its coastal origins. Roast chicken with a creamy mushroom sauce or pan-seared line fish with beurre blanc fits beautifully as well. To highlight regional synergy, consider pairing this Chardonnay with snoek pâté or lightly spiced Cape Malay seafood curry.

For the optimal tasting experience, chill the wine to 10-12°C. Pour into moderately sized white wine glasses to allow the bouquet to open and reveal its complexity as it gently warms in the glass. This bottle can be enjoyed now for its youthful energy, or cellared for two to three years to develop greater depth and nuance.