Clos Henri Estate Sauvignon Blanc 2025
$22.99 6+ bottles (code: 6saves2)
93 points Bob Campbell
The palate harbors density and depth under the shell of acidity and phenolics. Gravel, hessian and wet stone complexity rise alongside a touch of dried spice on the bone-dry finish. Accessible and expressive, this mid-weight sauvignon oozes with sophistication. Review Date: 10/2025
Our Tasting Note
Medium lemon yellow. The pronounced nose shows more in line with what you expect from NZ SB, guava, peach, mandarin, some grapefruit too. Splashes of mineral and saline. The palate is more restrained however, more streamlined and fresh. Medium body, med+ acidity. Very good persistence and concentration of flavors. The long, dense finish tapers of gently but lingers nicely. On day 4 this was still great and just kept under screwcap, quite remarkable.
Technicals:
Terroir: 100% Sauvignon Blanc sourced from soils located at the confluence of two glaciation periods: the Otiran & Waimaungan glaciations. As a result, there are three distinct soils: Wither & Broadbridge Clays and the Greywacke Stones.
Sub Region: Wairau Valley
Organic Farming: Their vineyards are planted in high density (4,000 plants/ha) encouraging competition between vines and restrains vigour; ensuring grapes divert their energy into the grapes (rather than the canopy) – resulting in concentrated berries. Dry farming and organic management practices also allow us to ensure natural vine balance is achieved by stressing the vines just to the right level. This forces the roots to go deeper in the soil, obtaining the purest expression of our terroir.
Winemaking: Grapes are gently pressed with free run juice separated from press. After three days of settling, the juice is racked off its lees and fermented in stainless steel tanks at cool temperatures to retain purity of fruit and flavor. The wine is then aged on fine yeast lees for three months with some lees stirring, which allows the wine to stabilize naturally and gain complexity.
Original: $24.99
-70%$24.99
$7.50
Description
$22.99 6+ bottles (code: 6saves2)
93 points Bob Campbell
The palate harbors density and depth under the shell of acidity and phenolics. Gravel, hessian and wet stone complexity rise alongside a touch of dried spice on the bone-dry finish. Accessible and expressive, this mid-weight sauvignon oozes with sophistication. Review Date: 10/2025
Our Tasting Note
Medium lemon yellow. The pronounced nose shows more in line with what you expect from NZ SB, guava, peach, mandarin, some grapefruit too. Splashes of mineral and saline. The palate is more restrained however, more streamlined and fresh. Medium body, med+ acidity. Very good persistence and concentration of flavors. The long, dense finish tapers of gently but lingers nicely. On day 4 this was still great and just kept under screwcap, quite remarkable.
Technicals:
Terroir: 100% Sauvignon Blanc sourced from soils located at the confluence of two glaciation periods: the Otiran & Waimaungan glaciations. As a result, there are three distinct soils: Wither & Broadbridge Clays and the Greywacke Stones.
Sub Region: Wairau Valley
Organic Farming: Their vineyards are planted in high density (4,000 plants/ha) encouraging competition between vines and restrains vigour; ensuring grapes divert their energy into the grapes (rather than the canopy) – resulting in concentrated berries. Dry farming and organic management practices also allow us to ensure natural vine balance is achieved by stressing the vines just to the right level. This forces the roots to go deeper in the soil, obtaining the purest expression of our terroir.
Winemaking: Grapes are gently pressed with free run juice separated from press. After three days of settling, the juice is racked off its lees and fermented in stainless steel tanks at cool temperatures to retain purity of fruit and flavor. The wine is then aged on fine yeast lees for three months with some lees stirring, which allows the wine to stabilize naturally and gain complexity.
