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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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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CHMHBG3401012_2012 Item# 140900