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 Dietary Requirement_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 and more mineral flavours in the wine. The younger Sauvignon vines are situated on 3 different soils types.
The wine was fermented in stainless steel tanks to retain fruit purity and flavour; it was then aged on fine yeast lees for three months. Lees stirring over this time allows the wine to stabilise naturally, enabling us to fine the wine only once before a light, non-sterile filtration. This extended lees contact also helps the wine to gain roundness and texture.
Chalky and flinty mineral notes are followed by citrus, capsicum and pretty white flower aromas. This wine has good balance, a very nice acid presence and a smooth finish. It is tangy, round, soft, super fruity and easy to drink.