Sophora Sparkling Rose Front Label
Sophora Sparkling Rose Front LabelSophora Sparkling Rose Front Bottle ShotSophora Sparkling Rose Back Bottle Shot

Sophora Sparkling Rose

  • WW89
750ML / 12% ABV
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4.0 13 Ratings
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4.0 13 Ratings
750ML / 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.
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A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc.

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 from wallet-friendly to premium.

Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers.

Chardonnay is the second-most important white variety and takes on a supple texture with citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the most southerly winegrowing region in the world! These wines are known for bright and 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 wines.

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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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