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Chambers & Chambers
The Wine
A refined, site‑driven expression of Marlborough’s southern clay slopes, the wine is given further shape by the estate’s organic and biodynamic farming practices. Ever taste any sort of produce grown biodynamically? If not, I don't recommend it - you'll never want to eat regular food from the produce department ever again.
Aromas of red cherry, raspberry, rose petal, dried thyme and hints of forest floor seasoned with a gentle spice note from the clay’s natural warmth.
The palate offers bright red fruits -cranberry and pomegranate with a fine mineral thread that carries through to the finish. Tannins are silky, acidity is crisp, and the wine’s balance reflects both the precision of the site and the elegance that is a marker for the Clos Henri house style.
Pairings: Soft‑ripened cheeses such as Brie, Camembert and Mt Tam, or washed‑rind cheeses like Taleggio or Red Hawk. Semi‑firm Alpine styles like Comté, Gruyère and Appenzeller highlight the wine’s minerality while a lightly tangy goat cheese such as Humboldt Fog mirrors its aromatics.
The Winery
Clos Henri is New Zealand's outpost for the famed Sancerre producer, Henri Bourgeois. The winery was established to explore Pinot Noir and Sauvignon Blanc on Marlborough's diverse soils.
Their vineyards sit on the Wairau Valley’s southern foothills, where windblown clays, gravels and ancient river terraces create distinct micro‑terroirs. Farming is organic and biodynamic, and the cellar work is intentionally gentle, emphasizing purity, texture and the character of each parcel.
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