Clos Henri, Pinot Noir 2016 essentially made by a Frenchman in New Zealand. Rich, medium-bodied pinot noir, with typical regional red fruit (plum, cherry, raspberry) characters together with floral, liquorice and spice flavours. A perfectly-pitched pinot with a reasonably soft and deliciously accessible texture. Lovely organic red wine. (Christina Pickard, Wine Enthusiast – 95 points)
The really cool thing about Clos Henri is that PTC has options spanning two countries. This wine is from Marlborough, which reinvented Sauvignon Blanc as we know it. Henri Bourgeois is one of the most established Vignerons in Sancerre. Through innovation and a lot of research, they decided to broaden the reach of their Pinot Noir style. Clos Henri was born, fusing both the Old and New World. The Henri Bourgeois and Clos Henri wines give punters a unique opportunity to explore both Pinot Noir and Sauvignon Blanc.
Marlborough’s climate is dry maritime with warm days and cool nights. The vineyards are around 120m above sea level and situated on Greywacke river stone. Large stones absorb heat during the day and release it slowly during the night allowing the grapevines to stay warmer for longer. Its a densely planted vineyard, enhancing competition for nutrients. A pronounced and refined nose, with plum, cherry and liquorice. This dry but soft wine displays concentration and balance with a spicy, complex palate. The fruit profile consists of cherry, plum and raspberry flavours. Firm and juicy tannins lend to a lengthy and layered finish.
Grapes are sourced from two vineyard locations: Broadbridge and Wither Clays. Broadbridge is composed of residue runoff from the Wither hills which over time has created a dense blue/grey clay. Wither Clays is 120-150 meters above sea level and are the highest point of the vineyard. These soils have a thick and dense layer of loess from the Wairau plains which cover a layer of clay bound Greywacke stone. Its hand-harvested with 80% destemmed bunches and 20% whole bunches. Its cold-soaked for one week in large French oak vats then fermented for 3 weeks. Aged for 12 months in French oak barrels, 20% of which is new