Clos Henri : "Waimaunga" Pinot Noir 2020

Tasting characteristics and advice for the Waimaunga Pinot Noir 2020 from Clos Henri

Tasting

Color

The color displays a moderately dark garnet hue.

Nose

The nose reveals a pronounced intensity of ripe blueberry alongside subtle violet notes. Aromas of strawberry and red cherry gradually emerge, enhanced by hints of cocoa, dried orange, mushroom, and leather.

Palate

On the palate, the wine expresses vibrant notes of cherry and boysenberry, supported by a rich, concentrated texture. Fine, supple tannins provide excellent structure without overshadowing the fruit. The complex, persistent finish is marked by spicy notes that evoke Marlborough’s windswept terroir.

Food and wine pairings

This wine pairs perfectly with game such as spice-crusted venison served with crispy roasted potatoes. It also matches very well with duck, mushroom-based dishes, as well as cured meats and aged cheeses.

Serving and cellaring

The Waimaunga Pinot Noir 2020 can be enjoyed now. Decanting will allow the wine to fully reveal its aromatic complexity.

A Marlborough Pinot Noir combining power and elegance

The estate

Founded in 2000 by the Henri Bourgeois family (Sancerre), Clos Henri embodies the meeting of ten generations of French winemaking expertise and New Zealand’s exceptional terroir. After twelve years of research around the world, Jean-Marie and Rémi Bourgeois discovered in Marlborough glacial soils similar to those of Sancerre. Now run by Arnaud, Lionel, and Jean-Christophe Bourgeois, the estate spans 110 hectares and has practiced certified organic viticulture since 2013 and biodynamics since 2012. The property stands out for its environmental commitment and its philosophy of creating wines that authentically express their New Zealand origin.

The vineyard

The Waimaunga Pinot Noir comes from vines aged fifteen to twenty years, planted on wind-blown clays from the Waimaunga glacial period. Located in the Wairau Valley in Marlborough, the vineyard benefits from a unique position at the confluence of three distinct soil types: Otira glacial stones, Broadbridge clay, and Wither clay. This geological diversity, shaped by Pleistocene glacial movements, gives the wine its complexity and textural richness. Marlborough’s climate, characterized by intense sunshine, extended dry seasons, and cool nights, enables optimal ripening while preserving the grapes’ natural acidity.

The vintage

The 2020 vintage in New Zealand benefited from favorable weather conditions, enabling ideal aromatic and phenolic ripeness. The grapes were harvested at their optimal point of maturity, determined by laboratory analyses and berry tastings directly in each parcel.

Vinification and aging

After hand harvesting and meticulous sorting, 20% of the clusters are kept whole, with the rest destemmed before being transferred by gravity into large French oak vats, without crushing. A one-week cold soak precedes the start of natural fermentation. Gentle extraction is carried out through light pump-overs, avoiding punch-downs to favor alcohol extraction that yields elegant tannins. Fermentation and post-fermentation maceration continue for up to three weeks. The wine is then aged for twelve months in French oak barrels, with 20% new oak and 80% once-used barrels.

Grape variety

This Waimaunga Pinot Noir 2020 is 100% Pinot Noir.