100% Pinot Noir from vineyards in Marlborough's Wairau Valley. Certified organic.
Hand-picked fruit was sorted and destemmed, then transferred under gravity into large French oak vats with no crushing and 100% whole berries. After 7 days 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 lasted 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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