Clos Henri is part of the Henri Bourgeois empire, the origins of which lie in the Sancerre region of the Loire Valley. Founded in 1952 by Henri Bourgeois and with just 2 acres of vines, today the French estate comprises of 80 acres and is the biggest in the region, producing excellent Sancerre and Pouilly-Fume. In 2000 the Bourgeois family took the decision to purchase nearly 100 hectares of land in the Marlborough region of New Zealand's South Island. Sauvignon Blanc and Pinot Noir grapes were planted and the first wines appeared in 2003 to instant acclaim. The grapes for this superb Sauvignon come from gravel soils near Renwick. The grapes are fermented in stainless steel tanks and kept on their lees for 10 months before bottling. The result is a zesty and intense Sauvignon which pairs particularly well with seafood.
A brilliant yellow in colour with flecks of green. On the nose, typical Sauvignon aromas of gooseberry and passion fruit. The palate is ripe and the green fruit flavours enhanced by an expressive minerality. The finish is lingering. Great food wine. Try with chilled avocado soup, veal scaloppini (thinly sliced, sauteed and served with a white wine sauce) or sea bass fillets served with fennel and a tarragon jus.