PV Tasting Notes
The 2008 Clos Henri was produced from ultra low yields of 14 hectolitres per hectare, basically a mere half a kilo of fruit per vine and has developed well, now expressive aromas of black cherry, clove, mace and allspice with nuances of violets and forest floor, full bodied with superb concentration of ripe fruit, the flavours are stacked and packed, refreshing acidity and velvety tannins frame the long juicy finish.Independent Review
90 points The Wine Advocate Oct 2010
Matured in French oak, 25% new, the 2008 Pinot Noir gives a pale to medium ruby-purple color. The nose is just slightly reduced to begin, opening out to black cherry, game and earthy/loam aromas plus a whiff of tar. Well structured with high acid and a low to medium level of very fine grained tannins, there’s a good concentration of flavor on the medium to full bodied palate. The finish is long and layered with restrained berry flavors and a savory toastiness. It needs a year or two in the bottle and should drink well from 2012 to 2016+.
Clos Henri is a relatively new operation established in 2000 in the Marlborough region by Domaine Henri Bourgeois from Sancerre and producing its first wines in 2003. Needless to say, the close-planted vineyards (including some hillside blocks) are very young, but the wines are already looking very promising. It’s worth pointing out that unlike most Marlborough Sauvignon Blancs, the wines produced here have very little residual sugar (less than 2 grams per liter) and the mid-palate is intensified purely with fruit flavor.
This wine would best suit Rabbit and walnut linguine, Duck rillettes with duck breast, pickled mushrooms and parsnip and apple purée, Slow-cooked duck with duck fat chips and gravy, Duck confit, Crispy duck pancakes, Smoked duck and watercress salad with wholegrain mustard dressing, Pan-fried duck breast with cherry sauce, Roast turkey crown, Turkey braised in red wine, Turkey roasted in honey, Pheasant with red wine and onions, Cavalo nero with pheasant, Roast pheasant with chestnut mash and honeyed parsnips, Pomme sauté with creamed leeks and pan fried partridge, Roast grouse with pâté and bread sauce, or saddle of venison.