Clos Henri Petit Clos Pinot Noir 2018
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The nose reveals aromas of red berries, mainly dominated by cherry and plum notes. There is a juicy red berries mouthfeel on the palate supported by very fine and supple tannins while retaining freshness all the way to the long finish.
Professional Ratings
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Wine Spectator
Light and fresh, featuring wild strawberry and raspberry flavors, accented by supple tannins. Details of forest floor, spice, clove and white pepper add intrigue and aromatics through the long finish, with gripping tannins. Drink now.
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Wine Enthusiast
Perhaps the quietest expression to date of this wine, some swirling in glass brings forth delicate aromas like rose petals, strawberries, cherries, white spice, wild herbs and a warm earth character. The palate is elegant and textured, with tangy fruit and tannins that feel a little on the astringent side. As usual, the Petit Clos range of wines offers stellar value from a top biodynamic Marlborough producer.
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James Suckling
This has a plush and plump feel with a bright core of poached cherries and wild raspberries and supple, ripe tannins that rise off the finish. Drink now. Screw cap.
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 Clos Henri Vineyard Petit Clos Pinot Noir is soft and ready to drink. TASTING NOTES: This wine exhibits attractive aromas and flavors of strawberries and dried stone fruits. Enjoy it with mint-accented, grilled salmon. (Tasted: August 22, 2020, San Francisco, CA)
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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.