Situated in Sancerre, the Domaine Henri Bourgeois has been passed down in the family for 10 generations.
Living in the small village of Chavignol, Henri Bourgeois was always an innovater; he was one of the first farmers in Sancerre to concentrate his efforts on being a full-time winegrower. In the 1950's, Henri and his family sold their farmland and vineyards on the valley floor to establish vineyards on the slopes of the newly defined Sancerre appellation.
Now one of the most established winegrowers in Sancerre and one of the most renowned family wineries in France, Henir Bourgeois is immensely respected for their commitment to terrior-driven expressions of Sauvignon Blanc and Pinot Noir.
Once the domaine moved into the hands of Henri's sons, Rémi and Jean-Marie, the family was inspired to explore outside the broders of what was done before. This sparked the great search' that 12 years later, led them to Marlborough, New Zealand to set up the Clos Henri vineyards.
The Bourgeois family found 98 hectares of native pasture which amazed them through the youthfulness of the land, as it was so unlike France where the ground has been worked for centuries.
The New Zealand vineyards of the Bourgeois family was christened Clos Henri' (pronounced “KloEnrie"�) which is a French word representing an ancient custom of enclosing a unique vineyard or precious garden, traditionally with a stone wall. The name Henri' was chosen out of great respect to Henri Bourgeois and his life-long commitment to wine.
The first vines were planted in 2001 and the first vintage was produced 2 years later in 2003. It then took a further 10 years before the vineyards were fully certified as BioGro Organic.
Petit Clos, translated from French to mean small enclosed vineyard', captures the vibrancy of the estate. Petit Clos wines come from younger vines, from a mixture of soil types.
In the French tradition, the entire vineyard is high densely planted, this forces the vines to compete with one another, resulting in highly concentrated grapes. The younger Pinot vines on the estate are situated on 3 different soil types. The Pinot Noir is hand-picked in the cool, early mornings to retain fruit integrity.
This wine was fermented in stainless steel open tops and then aged in large (7,500 l) French oak vats for 11 months. Aging in large oak vats, instead of smaller barrels, gives the great wine balance with subtle oak which enriches structure while retaining aromatic intensity.
Floral notes of lavender and dried rose petal show on the nose followed by berry fruits and savoury aromas. The wine has good balance of freshness and richness with supple tannins, flavours of tangy cherry and a lightly wooded finish.