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Sophora Sparkling Rose

Rosé Sparkling Wine from New Zealand
  • WW89
12% ABV
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3.9 8 Ratings
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3.9 8 Ratings
12% ABV

Winemaker Notes

Gold Medal Winner: 2014 Los Angeles International Wine Competition

This sparkling Rose made from Chardonnay and Pinot Noir has an attractive pink blush color and luscious palate with a lasting, refreshing mousse. Delightful floral aromas and juicy red berry, cherry and pink grapefruit flavors with a balanced acidity and a creamy, decadent finish.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
Pleasing and pink, what a combination! The Sophora Sparkling Rose is seriously good; shows tart strawberries in its flavors and a firm, well built palate. Dry, but not overtly acidic. This is one of New Zealand's best efforts. (Tasted: April 6, 2015, San Francisco, CA)
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Sophora

Sophora

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Sophora, New Zealand
Sophora symbolizes the natural beauty and excitement of New Zealand. Our premium vineyards are located in the Gisborne and Hawke’s Bay districts of New Zealand’s North Island. A classically cool climate region with maritime influenced and a long growing season. Pristine growing conditions and abundant sunshine enhances the vibrancy of our sparkling cuvée. We bottle ferment this cuvée of Chardonnay and Pinot Noir to deliver a wonderful array of floral aromas and ripe fruit flavors. Each glass of Sophora is rich, luscious and layered with delicate bubbles.

New Zealand

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A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for distinctive, aromatic Sauvignon Blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only one that is capable of delighting wine lovers—and in a very wallet-friendly manner, at that. The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon Blanc is at its best in Marlborough but thrives throughout the nation, known for its trademark herbaceous and vegetal character. This pungent, aromatic variety accounts for an overwhelming majority of the country’s exports. Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot Noir, trailing behind Sauvignon Blanc in national production numbers, is at its best in Central Otago, the southernmost winegrowing region in the world. These wines are known for bright, juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling, and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot Noir and Chardonnay are used to produce traditional method sparkling wine.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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