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Chardonnay 2021 - Hamilton Russell Vineyards

South African Chardonnay with 95pts from Robert Parker!

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Chardonnay 2021 - Hamilton Russell Vineyards

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Why do we love it?

 Whatever you think you know about South African wine — forget it. Hamilton Russell Vineyards Chardonnay 2021 delivers a masterclass in elegance and freshness, while still carrying its unmistakably New‑World DNA. The 95 points from Robert Parker’s Wine Advocate and 94 from Decanter confirm its greatness.

Hamilton Russell is one of South Africa’s most renowned wineries. In 1975, Tim Hamilton Russell decided that to make the wines he envisioned, he needed to find cool climate conditions in an otherwise warm country. His search led him to Hemel‑en‑Aarde, near the ocean, where he settled and now produces exclusively cool‑climate Chardonnay and Pinot Noir.

Hamilton Russell Vineyards Chardonnay 2021 comes from poor, stony soils with a notable clay component, which contributes both to concentration and to the freshness of the fruit. The wine ferments and ages for 9 months in French oak barrels, only 26% of which are new, with the rest being second‑ to fourth‑use.

It’s a wine that will impress you with its character and make you exclaim, “Why did I buy only one?”

 
Tastes Like

In the glass, it is expressive, with aromas of pear, lime, white peach, thyme, and toasted almond.

On the palate, it shines with pure, precise fruit, while notes of toasted bread, nuts, and spice from the oakl ageing complement the set. It has medium body and razor‑sharp acidity that perfectly balances its firm structure.

Aroma
Body
Acidity
Aromas
pear, lime, white peach, thyme, and toasted almond.
Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13,4%
Origin Hemel en Aarde, South Africa
Variety Chardonnay
Bottle Size 750ml
Barrique 9 months
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic No

PAIR IT

Pair it with grilled fatty fish or pork stew with quinces.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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Chardonnay 2021 - Hamilton Russell Vineyards

SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
pear, lime, white peach, thyme, and toasted almond.

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