€97.70

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Le Pinot Noir d'Henri - Henri Sawma Winery

If you love Burgundy, this rare Lebanese Pinot Noir will surprise and seduce you.

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Le Pinot Noir d'Henri - Henri Sawma Winery
rare
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must_have

Henri Sawma Winery
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Le Pinot Noir d’ Henri 2022 Henri Sawma Winery is a rare and distinctive Pinot Noir born in the mountains of Lebanon. But a Pinot from Lebanon, you might wonder… This cuvée is crafted by Henri Sawma (or Saouma, depending on the context), the brother of the Burgundy and Rhône icon, Mounir Saouma. Talent, it appears, runs deep in the family, and Henri has clearly absorbed a touch of that Burgundian savoir‑faire—because Le Pinot Noir d’ Henri 2022 Henri Sawma Winery carries an unmistakable hint of the finesse and quiet magic found in his brother’s wines.

Although Lebanese wines are not yet widely known to the broader public, the truth is that the country boasts one of the oldest winemaking traditions in the world. In the dramatic heights of northern Lebanon, where vineyards stretch beyond 1,000 metres above sea level, Henri Sawma chose to root his vision—establishing his eponymous boutique winery in a landscape that marries altitude, elegance and quiet audacity. Through traditional techniques and minimal intervention, Henri Sawma creates authentic expressions of Levantine terroir.

Le Pinot Noir d’ Henri 2022 Henri Sawma originates from vineyards in the Mech Mech area at 1,200 metres altitude, a factor that helps preserve the freshness and acidity of the grapes in Lebanon’s warm climate. In the winery, fermentation takes place with indigenous yeasts, and the wine then matures for 18 months in old French oak barrels, gaining additional aromatic complexity while softening its tannins.

If you too appreciate the charm of a new discovery, especially when it is this good, then Le Pinot d’ Henri 2022 Henri Sawma Winery is a wine you simply must try!

 

Tastes Like

On the nose it is complex, with aromas of ripe cherry, raspberry jam, strawberry, plum, orange peel, eucalyptus and lavender, alongside notes of vanilla, cinnamon and pepper from the oak. In the background, earthy hints and wet leaves coexist harmoniously.

On the palate it has medium body, with medium(+) acidity and medium tannins. Ripe red fruit combined with spices and herbal, earthy notes create a delicious, savoury character that will pair beautifully with complex game dishes.

 

Aroma
Body
Acidity
Aromas
ripe cherry, raspberry jam, strawberry, plum, orange peel, eucalyptus, lavender, vanilla, cinnamon, pepper, earthy hints, wet leaves
Pairs with
duck breast with a sweet-and-sour red fruit sauce, hanger steak with baby potatoes and rosemary, porcini mushroom risotto
Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13,5%
Origin Lebanon
Variety Pinot Noir
Bottle Size 750ml
Barrique 18 months
Serving temperature 14°C
Aging 7 years
Closure Cork
Organic No

PAIR IT

Pair it with duck breast with a sweet-and-sour red fruit sauce, hanger steak with baby potatoes and rosemary, or porcini mushroom risotto.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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Henri Sawma Winery

Le Pinot Noir d'Henri - Henri Sawma Winery

RED
€97.70
Aroma
Body
Acidity
Aromas
ripe cherry, raspberry jam, strawberry, plum, orange peel, eucalyptus, lavender, vanilla, cinnamon, pepper, earthy hints, wet leaves
Pairs with
duck breast with a sweet-and-sour red fruit sauce, hanger steak with baby potatoes and rosemary, porcini mushroom risotto

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