Price:  £14.95 | Case Rate: £14.16
Ex Tax: £12.46

Clos Henri - Le Petit Clos Sauvignon Blanc 2017


  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Damien Yvon
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
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WA: 90 (2015) JR: 16.5 (2012) WS: 87 (2016) JS: 91 (2016) WE: 91 (2016) WF: 90 (2014) RC: 17.5 (2016)

Wine tasting notes

The nose shows luscious ripe fruit, while the mouth still shows fruit without overdoing it and a pleasant freshness. It keeps a lovely dry finish while showing a great mouthfeel. A wine made to enjoy – without being a fruit salad! Ageing Potential: 2-3 years.

Winery Information

Clos Henri

Nestled under the southern foothills of Marlborough’s Wairau Valley, Clos Henri is the wine estate meticulously established and organically run by the famous Sancerre winegrowing family of Henri Bourgeois. To discover unique terroir and new winemaking perspectives, the Bourgeois family embarked on a 12 year world search for a new slice of land, similar to their own in Sancerre, France, where ultra-premium Sauvignon Blanc and Pinot Noir could be grown. In the year 2000, New Zealand.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)90 pts

May 2017 - Reviewer : Lisa Perrotti-Brown - The 2015 Petit Clos Sauvignon Blanc has a provocative nose of peaches and passionfruit with hints of struck match, jasmine and sauteed herbs. Light to medium-bodied, the palate reveals wonderful intensity, with layers of citrus, tropical fruit and mineral flavors supported by a crisp backbone and finishing with satisfying length. (2012)16.5 pts

Tasted May '13 - Grilled Sauvignon Blanc! Interesting. Chewy and fresh.

Wine Spectator (2016)87 pts

Lanolin and saline notes add a savory edge to the roasted herb, lemon and melon flavors, finishing crisp.

James Suckling (2016)91 pts

Nov 2017 - Subtly waxy with flinty lime grapefruit and lemon fruits. Stony nuances too. There's handy acidity and a crisp clean finish.

Wine Enthusiast (2016)91 pts

Aromas of delicate citrus, wet stone, honey and flint can be coaxed from the glass of this entry-level bottling, sourced from all three of Clos Henri's estate soil types. This wine is all about mouthfeel, richness and roundness, along with a spicy and buttery character from several months of lees stirring. It finishes on a strong mineral note of wet river stone.

Wine Front (2014)90 pts

It’s a perfume that immediately says ‘something different and good is going on here’ attempting to elevate the wine above just a simple drinking style. Smells like talc, wet stone, slightly reductive matchsticky funk and a gentle pear character. Nice. Texture is a little fleshier than most, but a slate-like minerality cuts underneath. Flat and short in flavour, finishing with some bitterness. Interesting wine.

Raymond Chan (2016)17.5 pts

Bright, light straw-yellow colour, paler on the rim. The nose is softly packed with good depth and elegantly concentrated aromas of fresh, pungent passionfruit harmoniously melded with aromatic, lifted herbs and subtle mineral notes. Dry to taste and medium-bodied, the palate possesses a finely packed and softly concentrated core of gentle passionfruit flavours along with fresh herbs and nuances of gooseberries. The mouthfeel is lively with balanced, refreshing acidity, and the palate flows with good energy and drive along a fine-textured phenolic threaded line, leading to a light, lingering nuanced finish. This is an elegantly packed Sauvignon Blanc with soft passionfruit flavours, a refreshing mouthfeel and light, lingering finish. Serve as an aperitif, and with salads and vegetables over the next 2 years. Fruit from Greywacke river stone, and Broadbridge and Wither clay soils, vines 4-8 y.o., fermented in stainless-steel to 13.5% alc. and dryness. Certified BioGro organic. 17.5-/20

Vinification Notes

In the French tradition, our vineyard is planted in high density (around twice higher than the average in NZ), combined to small yields, we get a better fruit repartition and canopy management gives us good aeration. The young vines are situated on both clay soils and gravels from the old Waihopai River. The wine is fermented in stainless steel tanks to retain fruit elegance and flavour; it is then aged on fine lees for four to six months. Lees stirring allows us to stabilise the wine naturally, enabling to fine the wine only once before a light filtration.