Winery Coopers CreekHuapai Rosé
Pink wine
This wine is a blend of 2 varietals which are the Malbec and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Huapai Rosé of Winery Coopers Creek in the region of North Island often reveals types of flavors of red fruit.
Food and wine pairings with Huapai Rosé
Pairings that work perfectly with Huapai Rosé
Original food and wine pairings with Huapai Rosé
The Huapai Rosé of Winery Coopers Creek matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of daube niçoise, rabbit with basquaise sauce or macaroonade from sète.
Details and technical informations about Winery Coopers Creek's Huapai Rosé.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Huapai Rosé from Winery Coopers Creek are 0, 2016
Informations about the Winery Coopers Creek
The Winery Coopers Creek is one of of the world's great estates. It offers 77 wines for sale in the of North Island to come and discover on site or to buy online.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
