About this product
Matched in acclaim with the estate's Pinot Noir, Hamilton Russell Chardonnay is South Africa's most Burgundian white wine. Fermented with wild yeasts in French oak, it displays lemon curd, toasted hazelnut, and a saline mineral finish of remarkable length and precision.
Pairing intelligence
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The wine's lemon curd and mineral depth are ideal for fresh Cape fish; capers amplify the wine's acidity while herb salad echoes its subtle herbaceous lift.
classic
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The wine's hazelnut depth and creamy texture create a natural partnership with lobster; champagne beurre blanc mirrors the wine's fermentation character while tarragon adds aromatic lift.
classic
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South Africa's prized abalone demands the depth of Hamilton Russell Chardonnay; the wine's saline minerality mirrors the shellfish's oceanic character while the garlic butter bridges its richness.
established
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The wine's hazelnut complexity and mineral depth are uniquely equipped to handle white truffle; Gruyère's crystalline richness extends the wine's complex finish.
established
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