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(6) - Sophora Sparkling Cuvée, New Zealand, 750ml
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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 influences 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
Sophora Sparkling Cuvée, New Zealand
- 94 Points, Double Gold – San Francisco International Wine Competition
- 87 Point, Wine Enthusiast Buying Guide
This Cuvée of Chardonnay and Pinot Noir has elegant aromas, is rich and full on the palate with a pleasant, lasting mousse. Sophora exhibits an array of ripe fruit flavors and vibrant citrus combined with delicate yeasty characters and a naturally balanced acidity to produce a luscious style of sparkling wine.
Vineyards: 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. The strong silt and clay soils provide the natural vigour and water holding capacity required to quickly ripen crops early in the season. Fruit is typically harvested early to ensure balance between ripeness and natural acidity.
Winemaking: Our grapes are harvested at optimum balance between fruit flavor, acidity and sweetness. The juice is separated gently from the skins and then undergoes full malolactic fermentation, staying in constant contact with the yeast lees to increase the texture of the wine. After cellaring, the cuvée base wines are gently fined and carefully blended. The blended base cuvée has sugar and yeast added and is then bottled. The bottles are laid to rest inside our temperature controlled cellars to undergo secondary fermentation in the bottle. The fermentation lasts six to eight weeks, during which time the sugar is converted to alcohol and CO2. The CO2 pressurises the bottle and gives the Sophora its delicate bubbles. The cuvée matures in the bottle on lees for at least 12 months and then yeast is removed and the wine sweetened.