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Clos Henri Pinot Noir 2012

Pinot Noir from Marlborough, New Zealand
  • RP92
  • WW91
  • BH91
  • WE91
13.5% ABV
  • RP91
  • JS93
  • RP91
  • W&S92
  • RP90
  • JS94
  • WE90
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13.5% ABV

Winemaker Notes

Clos Henri Pinot Noir 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 savory palate and delicate notes of sandalwood and elderflower make this a distinctive and complex style of Pinot Noir from our clay blocks.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Pale to medium ruby in color and revealing a wonderfully perfumed nose of lavender and roses wrapped around a good core of red cherries and pomegranate plus a touch of humus, the medium-bodied 2012 Pinot Noir is structured by a good backbone of grainy tannins and just enough acid to support the delicate red berry and earth flavors. It finishes long.
WW 91
Wilfred Wong of Wine.com
Throwing out a challenge to the Cote de Beaune producers in Burgundy, the 2012 Clos Henri Pinot Noir is so very true and refined; brisk red fruit flavors race across the palate as they play a tune of bright and pretty, red fruit flavors; this one calls for a slow roasted chicken with an accent of savory herbs.
BH 91
Burghound.com
Aromatically this is slightly riper than its 2013 counterpart though the fruit profile is otherwise quite similar. There is good richness, volume and solid mid-palate concentration to the delicious and caressing medium-bodied flavors that possess a velvety mouth feel before terminating in a sneaky long, balanced and seductive finale where the only nit is very mild hint of warmth. This is really quite pretty and it's already at a stage where it could be enjoyed now though I would be inclined to wait a few more years for better depth to develop.
WE 91
Wine Enthusiast
For a winemaking family from the Loire, it must be a delight to work in Marlborough's almost unfailing sunshine. This is a medium-bodied, silky Pinot with scents of compost. Add that gentle earthiness to black cherry fruit, hints of herb and cola and the result is a winning combination. Drink 2018–2025.
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Clos Henri

Clos Henri

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Clos Henri, Marlborough, New Zealand
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Nestled under the southern foothills of Marlborough's Wairau Valley, Clos Henri is the wine estate meticulously established and organically run by the famous Sancerre wine growing family of Henri Bourgeois. Gathering 10 generations of know-how with Sauvignon Blanc and Pinot Noir, the family has broadened their horizons and continue to craft exceptional wines in the New World. From the three different soil types of the estate, the family uses the best of French and New World winegrowing techniques to capture the essence of Marlborough's intense character and reveal the identity and depth of the Clos Henri terroir.

Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

CHMHBG3401012_2012 Item# 140900