2014 Clos Henri (Domaine Henri Bourgeois-Sancerre) Pinot Noir Marlborough

SKU #1310457 93 points James Suckling

 From older vines on 100% clay soils, this has a complex, undergrowthy and leafy nose with darker cherries and plum fruit. The palate has a finely detailed texture and attractive, grainy tannins that lead to a sturdy, commanding finish. Drink now to 2024.  (3/2017)

92-93 points Raymond Chan

 Even, dark ruby-red colour, lighter on the edge with slight purple hues. The bouquet is firm and tightly bound with restrained aromas of savoury red berry fruits, and complexing dried herbs and nutty oak forming a tight core. Medium-full bodied, the palate is fine in presentation with harmonious and integrated flavours of dark red berry fruits interwoven with subtle notes of dark herbs and nutty oak. The fruit is rich and builds in depth, revealing complex dried herb and earthy interest. The wine has depth and concentration, with fine-grained structure and supple, velvety tannins. The acidity is balanced and some alcohol drive carries the wine to a long, elegant finish. This is an elegantly concentrated and fine-grained Pinot Noir with a complex savoury bouquet and sweetly rich, concentrated mouthfeel. Serve with coq u vin and game meat dishes over the next 5-6 years. Hand-picked fruit, clones 5, 10/5, 667, 777, 114, 115 and Abel from ‘Broadbridge and ‘Wither’ clay soils, vines 8-13 y.o., fully destemmed and fermented with whole berries to 14.0% alc., the wine aged 12 months in 25% new French oak barrels. Certified BioGro organic.

91 points Robert Parker's Wine Advocate

 The 2014 Pinot Noir has a pale ruby color and slowly evolving nose of warm cranberries, mulberries and kirsch with underlying notes of black earth, truffles and mossy bark. It packs a lot of red berry and earth flavor layers into an elegant, medium-bodied palate, with firm, chewy tannins and a refreshing acid line to support, finishing with lingering savory notes. 91+ (LPB)  (3/2017)

90 points Vinous

 (14% alcohol; 10% barrel-fermented; from Greywacke river stone): Bright, pale lemon-yellow. White nectarine, minerals and dusty nutmeg on the nose, complicated by a floral nuance and a leesy quality. Supple, spicy and generous, conveying an attractive touch of sweetness and subtle saline complexity to its pure flavors of apple and nectarine. Finishes slightly phenolic, dry and long. A concentrated, spicy, floral fruit bomb with real lift. (ST)  (5/2016)

90 points Wine Enthusiast

 This wine from the Loire-based Bourgeois family marries impressive ripeness with bright, red-fruit flavors. Vanilla and oak spice accent pomegranate and red-currant notes, then add a velvety texture to the long finish. Drink now–2024. (JC)  (10/2017)

K&L Notes

94 points Wine Front: "worth keeping an eye out for this. Dark cherry, crushed fennel, spice, subtle cedar oak. Sappy, strawberry, fine tannin, super length. Terrific. Engaging and full of character."

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Price: $29.99

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 14