In the heart of Sancerre, the Bourgeois Family has been making incredible wines for ten generations. Their dedication to expressing the true flavors of Sauvignon Blanc and Pinot Noir through terroir-driven winemaking has earned them immense respect. 

But their story doesn't stop in France. The Bourgeois Family embarked on a 12-year adventure that led them to the stunning vineyards of Marlborough, New Zealand. Here, in the enchanting Wairau Valley, shaped by ancient glaciers, they found a new home for their winemaking passion. 

Damien Yvon is the General Manager and Head Winemaker. He brings the French winemaking heritage to New Zealand. His passion and attention to detail inspire his dedicated team. He works hand in hand with agronomist, Georges Von Der Decken, who is completely committed to sustainable farming. 

At Clos Henri, they believe in harmony between nature and viticulture. Organic and biodynamic methods aren't just sustainable; they produce superior, terroir-driven wines. Their winemaking celebrates simplicity, low intervention, and few additives, resulting in wines with a distinctive character.

Clos Henri boasts three distinct soil types across their 270 acres: Glacial Stones, Broadbridge Clay, and Wither Clay. These soils are the result of millions of years of geological history, shaped by glaciers and tectonic movements.

Aging: 6 months on stainless steel tanks and barrels

100% Sauvignon Blanc. Clos Henri Estate Sauvignon Blanc (formerly known as Petit Clos Sauvignon Blanc) offers notes of peach and nectarine are paired with elderflower and soft gunflint minerality. Textural, with zingy acidity and a flinty, mineral nuance this wine is both fresh and concentrated. Enjoy on its own as an aperitif or with fresh shellfish.

Very Sancerre-like with subtle lemon rind, light white pepper and green melon. The palate is refined and polished with hints of orange blossoms at the end. Pretty acidity. Sophisticated sauvignon. Drink now. Screw cap. ~94 James Suckling

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