Clos Henri

is a celebrated winery in Marlborough, New Zealand, known for its unique blend of French heritage and New Zealand terroir. Established by the famous Henri Bourgeois family of Sancerre, France, the winery's philosophy is rooted in organic and biodynamic viticulture, producing wines that are an authentic and textural expression of their distinct site.

History

The story of Clos Henri began with a 12-year worldwide search by the Bourgeois family, a renowned winemaking family from Sancerre with 10 generations of experience. In 2000, they found their ideal location in the Wairau Valley of Marlborough, a site they believed shared similarities with their native Sancerre, particularly for growing premium Sauvignon Blanc and Pinot Noir. They purchased a 109-hectare plot of native pasture land and named it "Clos Henri" in honor of their father and their French tradition of an enclosed vineyard.

The family's commitment to respecting the land led them to meticulously establish the vineyard with organic and biodynamic practices from the beginning. They were guided by a philosophy of creating wines that reflect their terroir, a principle they have honed over 200 years. Their on-site winery was built in 2009, further solidifying their commitment to managing every step of the winemaking process.

Biography

  • The Bourgeois Family (Owners): The family, with a long history of winemaking in Sancerre, France, are the founders and owners of Clos Henri. Their vision and experience in crafting terroir-driven wines have been the driving force behind the estate.

  • Damien Yvon (Winemaker): Damien is the on-site winemaker who brings his French winemaking heritage to New Zealand. His passion and attention to detail ensure the wines are a true expression of the Clos Henri terroir.

Technical Details

Clos Henri's technical approach combines Old World French tradition with New World innovation, all guided by their unwavering commitment to organic and biodynamic farming.

Viticulture

  • Organic and Biodynamic Farming: The entire estate is certified organic by BioGro and is a member of the Marlborough Natural Winegrowers. The Bourgeois family believes these practices are key to producing superior, terroir-driven wines.

  • Unique Terroir: A fault line runs through the property, creating three distinct soil types that contribute to the wines' unique character:

    • Wither Clay: A heavy, water-retaining clay.

    • Broadbridge Clay: A sandy clay soil.

    • Greywacke River Stones: Free-draining, stony soils.

  • High-Density Planting: In a departure from typical Marlborough practice, the vineyards are planted at a much higher density (around 5,500 plants per hectare). This encourages competition between the vines, resulting in lower yields and more concentrated, flavorful berries.

  • Dry Farming: The winery practices dry farming, or no irrigation, which forces the vines to grow deeper roots, connecting them more intimately with the unique soil types and enhancing the expression of terroir.

Winemaking

  • Low Intervention: Winemaking is a "hands-off" process with minimal additives. The winery is gravity-fed to avoid damaging the grapes.

  • Wild Yeast Fermentation: Most fermentations are carried out using indigenous yeasts, which are a natural part of the vineyard's ecosystem.

  • Savignon Blanc Style: Unlike the often aromatic and grassy Marlborough style, Clos Henri's Sauvignon Blanc is made to be textural and elegant. This is achieved through practices like separating free-run juice from pressings, lees stirring, and some partial barrel fermentation.

  • No Fining or Filtration: To preserve the natural character of the wines, they are bottled without fining or filtration.

  • Low Sulphur Regime: The winery uses minimal amounts of sulphur to protect the wines from oxidation, keeping the wines as pure as possible.