100% Pinot Noir from vineyards in Marlborough's Wairau Valley.
Hand-picked fruit was sorted and destemmed before being transferred under gravity into large French oak vats with no crushing (100% whole berries). After one week cold soaking, the berries were fermented. Light extraction through gentle pump overs at the beginning of fermentation, alternating with plunging mid fermentation. Fermentation and post ferment maceration last for 3 weeks. Aged 12 months in 25% new French oak barrels.
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 Clos Henri's clay blocks on the estate.
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