Clos Henri Waimauku Sauvignon Blanc 2024

Dry and Structured: A Premium Sauvignon Blanc

Clos Henri is a winery with French roots, which is rare in New Zealand.

The main winery is "Henri Bourgeois family," who have been making wine for ten generations in the Loire Valley, France. They are a representative producer of Sancerre, a renowned wine region.

In 2000, they expanded into New Zealand, upholding the same philosophy as their original winery: "to make wines that can only be made in that specific terroir." They produce Sauvignon Blanc and Pinot Noir.

This "Waimaunga" is a newly created cuvée that refreshes the previous series lineup.

Its name is derived from a division of New Zealand's glacial periods.

New Zealand's glacial periods are named "Waimaunga Glaciation," "Waimea Glaciation," and "Otira Glaciation," from oldest to newest.

Therefore, this wine is named after a period in New Zealand's ancient past when it was extremely cold.

New Zealand's topography and geology have been shaped by repeated glacial periods. The soil where the grapes are planted has, of course, also been influenced by these glacial periods.

As mentioned earlier, Clos Henri's philosophy is to pursue flavors that are unique to this land. Therefore, their use of glacial periods, which are essential for understanding the land's formation, in the wine's name seems to be a logical choice.

So, what does this "Clos Henri Waimaunga Sauvignon Blanc" taste like?

Let's taste it right away.

The first aroma I notice is lemon. The typical tropical fruit aromas found in classic Marlborough Sauvignon Blancs are subdued.

Within that, there's also a slight smokiness. All elements feel restrained, not overly flamboyant.

The taste offers a pleasant lemon acidity, along with a slight bitterness reminiscent of the white pith of lemons and oranges, and hints of gooseberry. There is almost no sweetness.

And, on the finish, I strongly perceive a firm minerality. The lingering aftertaste on the palate is almost like limestone.

I would say it's a vibrant white wine characterized by prominent acidity, dry fruit, and minerality.

In terms of production, grapes from a single vineyard are used, with 85% fermented with cultivated yeast in stainless steel tanks, and 15% fermented with wild yeast in old French oak barrels.

It is then bottled after aging for at least six months in barrels.

The flavor is created by carefully blending a clear, fruit-rich wine with a complex, barrel-aged wine, allowing them to harmonize.

Dishes that would make good pairings are...

• Salad with goat cheese
• Oysters on the half shell with lime
• Seafood paella
• Marinated summer vegetables with a tangy dressing

I believe this wine tastes even better when paired with food than when enjoyed on its own.

About the Winery "Clos Henri"

Clos Henri is the winery of the Henri Bourgeois family, famous as wine producers in Sancerre, Loire Valley, France.

The Bourgeois family chose Marlborough, New Zealand, from among lands all over the world to realize their ideal wine production.

The wines they aim to produce in Marlborough are of a French style, different from other New Zealand producers. They create rich and elegant wines that impress Sauvignon Blanc and Pinot Noir fans worldwide.

About the Marlborough Region

"Marlborough" is the heart of New Zealand's wine region.

It boasts abundant sunshine and large diurnal temperature variations, providing favorable natural conditions for grape growth. More than 80% of New Zealand's wine is produced in Marlborough.

Among these, Sauvignon Blanc, characterized by crisp acidity and abundant fruitiness, accounts for an overwhelming production volume and is widely loved globally as a unique varietal. For red wines, Pinot Noir, with its attractive rich berry fruit flavors, is popular.

Clos Henri Waimaunga Sauvignon Blanc 2024