Import Series wine club

PRODUCER NOTES:   

 The fruit is sourced from the Selmes Road Vineyard, an 8 ha plot. This plot is located near Marlborough’s famous Wairau River. Exemplified by a highly fertile soil that has been transported by river, the Selmes Road vineyard is also particularly unique for its free draining alluvial soils. Sauvignon Gris is a pink-berried mutation of the Sauvignon Blanc grape. Wines produced from Sauvignon Gris tend to be richer and more voluptuous in texture than Sauvignon Blanc. Hand harvested and gently processed into the winery; the juice was fermented at cool temperatures to allow the natural flavors to shine. The wine was allowed to age gracefully on yeast lees for 3 months before being lightly filtered and bottled. 

TASTING NOTES: 

 Spicy and highly textured, our Landmark Sauvignon Gris has notes of stone fruit with delicate honey undertones. The palate further supports crisp citrus flavors on finely balanced acidity. The wine keeps to the drier side, but delivers ripe flavors of mango, citrus and melon.  

PAIRING: 

PRODUCER NOTES:
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 wine growing family of Henri Bourgeois. From the three different soil types of the estate, the family uses the best of French and New World wine growing techniques to capture the essence of Marlborough’s intense character and reveal the identity and depth of the Clos Henri terroir. Textural and elegant, these wines are quite a bit different from the New Zealand “norm.”  
 

This wine was fermented in stainless steel open tops and then aged in large (7,500 l) French oak vats for 11 months. Ageing in large oak vats, instead of smaller barrels, gives the wine great balance with subtle oak which enriches structure while retaining aromatic intensity.
 

TASTING NOTES:
The nose reveals aromas of red berries, mainly dominated by cherry and plum notes. There is a juicy red berries mouthfeel on the palate supported by very fine and supple tannins while retaining freshness all the way to the long finish.
 

PAIRING:
Charcuterie, ham and other cold meats, patés and terrines. Classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce. Goat cheese. Grilled asparagus. Spring vegetables such as peas. Baked or BBQ salmon is always a safe bet!