Clos Henri Pinot Noir

CLOS HENRI PINOT NOIR 2012
GROWN IN THE WAIRAU VALLEY OF MARLBOROUGH
This luscious and savoury

Pinot displays its rich, distinct
style from our clay soils with
velvety tannins and delicate
touches of spice.
H A R V E S T 2 012 WAS COOL AND LATE WITH NATURALLY

LOW YIELDS AND EXCEPTIONALLY HIGH QUALITY FRUIT
VITICULTURE
Our entire vineyard is planted in the
French tradition of high density and
grown on our clay soils, this Pinot has
naturally dense structure, dark fruit and
savoury characters. We first started dry
farming in 2010 and our soils have
shown their exceptional potential by
stressing the vines to just the right level
in order to mature fine phenolic texture
and enable the roots to explore deeper
the soil, thereby getting the purest
expression of our terroir.
WINEMAKING
After hand picking, bunches are sorted
and 100% destemmed before being
transferred under gravity into large
French oak vats with no crushing
(100% whole berries). After spending
one week cold soaking the berries are
fermented. We are looking for light
extraction through gentle pump overs at
the beginning
of fermentation,
alternating
with
plunging
mid
fermentation. Fermentation and post
ferment maceration last for three weeks.
The wine is then aged for 12 months in
100% French oak barrels, 25% of
which is new oak.
CLOS HENRI VINEYARD

Come Taste the Terroir
www.closhenri.com
TECHNICAL
Climate: Dry maritime with warm
sunny days and cool nights.
Annual sunshine: 2443 hours
Average annual rainfall: 647 mm
Latitude: 41.3 south
Altitude: 85150 metres above sea level.
Soil: Broadbridge & Wither clays
Planting density: High at 5050 vines/ha
Yield: 6t/ha
Clones: 5, 10/5, 667, 777, 114, 115 & Abel
Rootstock: RG, 101-14 & 3309
Vine age: 813 year old vines
Alcohol: 13.5%
Residual sugar: <1g/l
Total acidity: 4.9g/l
pH: 3.68
Ageing potential: 7-8 years from vintage
Wine match: Herbed crusted lamb
cutlets or chargrilled venison
TASTING
A fine, pure and elegant nose, with
hints of smoke, cherry and pepper
aromas. A juicy and giving palate of
dark fruit and liquorice is balanced by
silky texture and generous tannins. A
great definition of Pinot Noir from our
clay
blocks
on
the
estate.

From Sancerre and Pouilly-Fum in France to Marlborough, Clos Henri unites 10 generations of winemaking
knowledge from the Bourgeois family to craft textural and elegant wines. Capturing the intense character and
revealing the identity of Clos Henri terroir in their beloved variety of Pinot Noir.
WHAT
IS CLOS HENRI?
Clos Henri wines reveal the know-how acquired by the Bourgeois Family together with their clear vision of the
modern wine world. All our efforts converge to offer the best of our vineyard. It is a wine that tells you the story
of its origins, whispers he is not French but from Marlborough and voices he is a craft from the specific Clos
Henri terroir
Arnaud Bourgeois
VITICULTURE
Soil: Broadbridge Clay (90%) and Greywacke Riverbed (10%)
High density planting: 5050 vines/ha
Yield: 5 to 6t/Ha (35-40hL/Ha)
Grown predominantly on our clay soils, this Pinot Noir naturally has dense structure,
dark fruit and savoury characters. We first started dry farming in 2010 and our soils
have
shown
their
exceptional
potential
by
stressing
the
vines to just the right level in order to mature fine phenolic texture and enable the roots
to explore deeper the soil, thereby getting the purest expression of our terroir.
WINEMAKING
The wine is fermented in large French oak vats. It spends one week cold soaking pre
fermentation. We are looking for light extraction through gentle pump overs at the
beginning of fermentation, alternating with plunging mid fermentation. Finally, at the
end of fermentation the cap is only just wet. Fermentation and post ferment maceration
last for three weeks. We aged this Pinot Noir for 14 months in 100% French oak barrels,
25% of which is new oak.
TASTING
Our 2011 Clos Henri Pinot Noir has a fine, pure and elegant nose, with hints of toasty
oak, plum and cherry fruit aromas. A juicy and giving palate of dark fruit and liquorice is
balanced by silky texture and generous tannins. A great definition of Pinot Noir from
our clay blocks on the estate.
Ageing potential: 7-8 years.
CLOS HENRI VINEYARD

www.closhenri.com

From Sancerre and Pouilly-Fum in France to Marlborough, Clos Henri unites 10 generations of winemaking
knowledge from the Bourgeois family to craft textural and elegant wines. Capturing the intense character and
revealing the identity of Clos Henri terroir in their beloved variety of Pinot Noir.
A WORD
ON THE VINTAGE
The 2010 season was dry and not overly warm resulting in smaller crop levels and small berries, giving
outstanding concentration in the fruit. Our thin canopy let plenty of sunlight onto the grape bunches, while the
dry conditions combined with no irrigation, enhanced true terroir expression in the wines. A great vintage for
Marlborough, one where we let the wine express itself with very little intervention in the vineyard or the winery.
The 2010 Clos Henri is our best Pinot Noir yet. It is the most complete Pinot Noir which shows the best of all
previous vintages. It has the density of the 2008 and the finesse and freshness of the 2009.
Damien Yvon, Winemaker.
VITICULTURE
Yield: 5 to 6t/Ha (35-40hL/Ha)
Grown predominantly on our clay soils, this Pinot Noir naturally has dense structure,
dark fruit and savoury characters. Despite its dry conditions, 2010 was the first vintage
that we used no irrigation in the vineyard. Our soils have shown their exceptional
potential by stressing the vines to just the right level in order to mature fine phenolic
texture and enable the roots to explore deeper the soil, thereby getting the purest
expression of our terroir.
WINEMAKING
fermentation. We are looking for light extraction through gentle pump overs at the
beginning of fermentation, alternating with plunging mid fermentation. Finally, at the
end of fermentation the cap is only just wet. Fermentation and post ferment maceration
last for three weeks. We aged this Pinot Noir for 14 months in 100% French oak barrels,
25% of which is new oak.
TASTING
Our Clos Henri Pinot Noir 2010 has a luscious array of dark red fruits, prune and plum
on the nose with a hint of spice. Subtle oak emerges on a layered savoury palate and
delicate notes of sandalwood and elderflower make this a distinctive and complex style
of Pinot Noir from our clay blocks. Ageing potential: 7-8 years.
CLOS HENRI VINEYARD

www.closhenri.com

From Sancerre and Pouilly-Fum in France to Marlborough, the Pinot Noir variety takes a new dimension. The
Bourgeois Family is devoted to making premium wine in a restrained and elegant style that captures the terroir
and expresses it in its purest form. This underlines the dedication and passion the family puts into this beloved
variety.
A WORD
ON THE VINTAGE
The vintage 2009 was characterised by a typical Marlborough weather season and an ideal long, slow ripening
period which built up great fruit aromas, good balance and complexity. This is a vintage with impressive finesse,
from the fruit to the structure - a year with great varietal expression.
Damien Yvon, Winemaker.
VITICULTURE
Yield: 6t/Ha (45Hl/Ha)
Our vines are trained to reach optimum ripeness at low yields. We opt for the double
guyot pruning system and severely shoot thin. We open up the canopy with controlled
leaf plucking to give fruit exposure while keeping the right balance between maturity
and freshness of the flavour profile. Grown predominantly on clay soils, this Pinot Noir
naturally has dense structure, darker fruit, and leans towards the spicy-chocolaty
spectrum of aromas.
WINEMAKING
fermentation. Our winemaker is looking for light extraction through gentle pump overs
at the beginning of fermentation, alternating with plunging mid fermentation. Finally, at
the end of fermentation the cap is only just wet. Fermentation and post ferment
maceration lasts for three weeks. We aged the Pinot Noir for 14 months in 100% French
oak barrels, 25% of which is new oak.
TASTING
The 2009 shows wonderful layers of lifted raspberry fruit flavours entwined with savoury
notes and tobacco box characters. The mouth has good freshness, is complex and wellstructured with soft, velvety tannins. This is an elegant style of Pinot Noir, displaying fine
structure
with
lovely
fruit
to
oak
balance.
Ageing
potential:
CLOS HENRI VINEYARD

www.closhenri.com
7-8
years.

variety.
A WORD
ON THE
VINTAGE
A particularly beautiful season, with good weather during flowering. The combination of perfect weather in 2008
and a tough season in 2007 led to naturally high crops. This meant lot of hard work in the vineyard. Strict shoot
thinning, bunch thinning twice and tough irrigation enabled us to harvest at low crop levels. It also meant we
benefited with early ripe fruit which luckily enabled us to avoid the rains which came quickly. A wonderful
vintage for wineries who work in their vineyard and work with low crops!
VITICULTURE
Terroir: Broadbridge Clay (90%) and Greywacke Riverbed (10%)
Planting Density: 5050 vines/ha
Yield: 5.5t/Ha (40Hl/Ha)
Our vines are trained to reach optimum ripeness at low yields. We opt for the double
guyot pruning system and severely shoot thin. We open up the canopy with controlled
leaf plucking to give fruit exposure while keeping the right balance between maturity
and freshness of the flavour profile. Grown predominantly on clay soils, this Pinot Noir
naturally has dense structure, darker fruit, and leans towards the spicy-chocolaty
spectrum of aromas.
WINEMAKING
The wine spends one week cold soaking pre fermentation. Our winemaker is looking for
light extraction through gentle pump overs at the beginning of fermentation, alternating
with plunging mid fermentation. Finally, at the end of fermentation the cap is only just
wet. Then the wine sees three weeks of post ferment maceration. We aged the Pinot
Noir for 9 months in 100 per cent French oak barrels, 25 per cent of which is new oak.
TASTING
The 2008 shows wonderful layers of savoury notes and complex fruit, going from dark
fruits to spices and earthy characters. The mouth shows supple integrated tannins and
has a velvety mouthfeel. This is a rich, full bodied Pinot Noir displaying dense structure
we
find
from
our
clay
soils.
Ageing
potential:
7-8
years.
CLOS HENRI VINEYARD

www.closhenri.com

variety.
WHAT
IS CLOS HENRI?
Clos Henri wines reveal the know-how acquired by the Bourgeois Family together with their clear vision of the
modern wine world. All our efforts converge to offer the best of our vineyard. It is a wine that tells you the story
of its origins, whispers he is not French but from Marlborough and voices he is a craft from the specific Clos
Henri terroir
Arnaud Bourgeois
VITICULTURE
Soil: Rich Broadbridge clay (90%) and Greywacke riverbed (10%)
High Planting Density: 5050 vines/ha
Yield: 5.5t/Ha (40Hl/Ha)
Our vines are trained to reach the optimum ripeness on low yields. We opt for the
pruning system in double guyot, and severe shoot thinning, as well as a controlled leaf
plucking to manage the canopy and give fruit exposure while keeping the right balance
between maturity and freshness of the flavour profile. The clays naturally give a dense
structure and darker fruit, spicy-chocolaty spectrum of aromas.
WINEMAKING
Three weeks of maceration, while one week of cold soak. Our winemaker is looking for a
light extraction through gentle plunging at the beginning of fermentation, alternating
with pump overs at mid fermentation to avoid over extraction and to obtain supple
tannins. Finally, only wetting the cap after fermentation. 100% aged in oak, with 21% of
new French barrel. Cellaring potential: 7-8 years
TASTING
A tightly knit, vibrant and very elegant wine with bright cherry, herb, plum, spice and
oak flavours. Its dry and lingering on the finish. An energetic example of a New Zealand
Pinot with exuberant flavours and just a hint of a French accent.
CLOS HENRI VINEYARD

www.closhenri.com

A WORD
ON THE
VINTAGE
2006 is characterized by an early season, it was the warmest winter recorded in Marlborough. Budburst arrived
two weeks earlier than usual. The sunshine and the high temperatures during the summer have permitted to
obtain good maturities while keeping the freshness and the elegance of the fruit. The vines were then able to
profit from a long post harvest consolidation before the leaves fall and the first autumn frosts.
VITICULTURE
Terroir: Rich Broadbridge clay (90%) and Greywacke riverbed (10%)
Yield: 1.2Kg/vine (40Hl/Ha)
With careful pruning which allows and helps canopy management and fruit exposure, the vines are trained to
reach the optimum ripeness. A controlled leaf plucking depending on the weather conditions enable the grapes
to find the right balance between freshness and maturity.
WINEMAKING
This wine is fermented and soaked in stainless steel tanks. A cold soak of
two weeks firstly enables to extract fruit. Then a short extraction at the
beginning of the fermentation through daily plungings followed by
gentle pump overs in post maceration permit a slow and moderated
extraction. We aim to obtain a feminine pinot noir with balanced and
supple tannins. This wine is aged in French oak for a year, 37% being
new.
TASTING
BY MW BOB CAMPBELL, NZ WINE WRITER
MAY 07 91 POINTS
Deliciously fruity Pinot Noir with an array of ripe fruit flavours including
strawberry, red cherry and plum. The wine is beautifully, if delicately
structured with fine, sweet tannins. Wonderfully accessible but with at
least moderate cellaring potential. The finish is dry and long.
CLOS HENRI VINEYARD

www.closhenri.com

WINEMAKERS COMMENT
Our 2005 Pinot Noir, much like our 05 Sauvignon Blanc, was enhanced by being a product of two soil types as
our third years plantings from our Graves block (Greywacke riverbed soil) came into production last year. The
Graves block is comprised predominantly of Pommard and 10/5, Pinot Noir clones known for their structure
and body. Our original plantings of Dijon Clones on Broadbridge soil portrayed very elegant red fruit and floral
notes in the 2003 and 2004 Pinot Noir.
VITICULTURE
Terroir : 65% Greywacke Riverbed, 35% Broadbridge Clay
Yield : 1.1 kg/vine (38 Hl/ha)
The grapes were harvested towards the end of a warm and dry season. We experienced a large diurnal
difference where warm days and cool nights helped attain ripe tannins, and rich, elegant flavors.
WINEMAKING
Careful hand harvesting and berry selection ensured uniform ripeness of berries. The must underwent a weeklong cold soak and plunging regime and a cool fermentation in open top tanks. At dryness, the wine was
racked to French oak barrels to age for 10 months. Only 15% new oak was used.
TASTING
The Clos Henri Pinot Noir 2005 expresses generous plum and red and
black cherry characters with some spicy cinnamon and clove on the
nose. The palate renews the red plum and cherry character with a hint
of minerality. Smooth tannins and a long finish ensure that this wine will
reward the patient for up to 7 years.
Wine Spectator April 07 issue: 91 Points
Fragrant and stylish, with a supple wave of cherry, raspberry, floral and
asian spice nuances. The flavors gain momentum, with nicely integrated
oak and fine-grained tannins.
WINE AND FOOD MATCHES

Appreciate it on its own, or serve it with a roast beef and herbs or with
some lamb. You can also experience this wine with a dark chocolate
cake, in which you would have added a bit of smoked hot chili or
cinnamon.
CLOS HENRI VINEYARD

www.closhenri.com

WINEMAKERS COMMENT
Our 2004 Pinot Noir, much like our 04 Sauvignon Blanc, was enhanced by being a product of two soil types as
our second years plantings from our Graves block (Greywacke soil) came into production this year. The
Graves block is comprised predominantly of Pommard and 10/5, Pinot Noir clones known for their structure
and body. Our original plantings of Dijon Clones on Broadbridge soil portrayed very elegant red fruit and
floral notes in the 2003 Pinot Noir. Due to this combination of soil types and the great Indian Summer we
experienced in April, our 2004 is showing to be an even more complex wine than our heralded 2003. It has
reached new depths of richness and concentration while still portraying the elegance of its predecessor, and
much to our delight very much the same Clos Henri terroir we adore.
VITICULTURE
Terroir : 57% Greywacke Riverbed, 43% Broadbridge Clay
A warm spring provided for an even budburst. The vines from the two soil types were handled differently due
to their age, clones and growing aptitudes. Meticulous hand work ensured good fruit exposure and
positioning as well as overall vine balance. A cooler February ensured vintage did not come too early and
tannins achieved optimum ripeness from the warm, sunny late-autumn daytime temperatures.
WINEMAKING
After a cold-soak, wines were fermented in small half-ton open fermenters
while gentle hand plunging to enhance optimum color and tannin extraction.
The wine matured in French barrels with only 30% new oak and a light
filtration prior to bottling. We followed a hands-off approach during
winemaking as much as possible and succeeded in pumping the wine only
once prior to bottling.
TASTING
A very complex nose of sweet black currants, mushrooms, mocha and spicy
oak can be found on our second Clos Henri Pinot Noir. The small-berried
bunches have created a wine with rich layers of dark fruit and ripe tannins
which are seamless.
Lovely to drink now, it should, however; age with elegance and reward the
patient
for
up
to
6
years.
CLOS HENRI VINEYARD

www.closhenri.com

WINEMAKERS COMMENT
This first Clos Henri Pinot Noir brings a whole new meaning to first crop fruit. While small in overall
production size a mere three barrels were made this wine clearly exerts a confidence and complexity often
not found in much older vines where complexity is achieved through a myriad of clones and barrels. If this is
just the beginning, we are very expectant of what is to come.
VITICULTURE
Terroir : 100% Broadbridge Clay
After a cool spring, the young vines produced a small first crop of well-exposed bunches. As with the
Sauvignon Blanc, the warm dry autumn days and cool nights enabled maximum aroma accumulation while we
waited for optimum ripeness. Dijon clones 114, 115, and 667 dominate the blend.
WINEMAKING
After a cold-soak, wines were fermented in small half-ton open fermenters while gentle hand plunging to
enhance optimum color and tannin extraction. The wine matured in French barrels with only 30% new oak
and a light filtration prior to bottling. We followed a hands-off approach during winemaking as much as
possible and succeeded in pumping the wine only once prior to bottling.
TASTING
A very complex nose of sweet black currants, mushrooms, mocha and spicy oak can be found on our first Clos
Henri Pinot Noir. The small-berried bunches have created a wine with rich layers of dark fruit and ripe tannins
which are seamless. Lovely to drink now, it should, however; age with elegance and reward the patient for up
to 6 years.
CLOS HENRI VINEYARD

www.closhenri.com

Clos Henri Pinot Noir

Uploaded by

Copyright:

Available Formats

Clos Henri Pinot Noir

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Clos Henri Pinot Noir

Uploaded by

Copyright:

Available Formats

CLOS HENRI PINOT NOIR 2012

GROWN IN THE WAIRAU VALLEY OF MARLBOROUGH

This luscious and savoury

H A R V E S T 2 012 WAS COOL AND LATE WITH NATURALLY

CLOS HENRI VINEYARD