"Silky texture & juicy acidity, making it hugely appealing" Wine Orbit
Displaying complex floral aromatics & a rich palate of stone fruit
Enjoy with baked white fish in a creamy lemon & garlic sauce
Matt Connell Wines Area 45 Central Otago Viognier Rosé 2019
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Matt Connell Wines Area 45 Central Otago Viognier Rosé 2019
Accolades
Awarded 94/100 Points & 5 Stars
Sam Kim, Wine Orbit, May 2020
Awarded 90/100 Points & 4 Stars
Bob Campbell, Master of Wine, Real Review
Awarded 90/100 Points
Cameron Douglas, Master Sommelier
Description
- Dry style
- White peach
- Floral notes
- Apricot & nectarine
"Rich yet poised, flavoursome yet elegant and refreshing, showing rockmelon, apricot and floral characters on the nose with a hint of sweet strawberry. The palate delivers excellent weight and expansive mouthfeel, wonderfully supported by silky texture and juicy acidity, making it hugely appealing. At its best: now to 2022" Sam Kim, Wine Orbit, May 2020
"Super bright appearance with an onion skin, salmon, saffron hued appearance. Aromas are Rosé classic with cold peach tea, strawberry and light red cherry scents, young fleshy, fruity and floral. On the palate - fresh, crisp, fruity, satin textured and just dry with just a whisper of sweetness. Balanced and well made, ready to enjoy from today and through 2022" Cameron Douglas, Master Sommelier
"Area 45 is a new label is a one-off. Unusual and attractive rosé with vanilla, rose petal, and cherry flavours. The wine has good weight and a smooth texture with a pleasantly dry(ish) finish" Bob Campbell, Master of Wine, Real Review
Nose shows complex floral aromatics leading into a rich palate with flavours of apricots, white peach and nectarines. The wine is textural but with a beautiful balance that finishes dry and moreish across the palate.
Hand harvested fruit was whole bunch pressed and allowed to settle before being racked to tank. Fermentation begun with cultured yeast to highlight rich aromatics and texture. The wine was cooled, and fermentation stopped when the wine reached 6g/l residual sugar. Premium pinot noir (7%) was back blended to add complexity and give a copper blush colour to the wine. The wine was then heat and cold stabilised, sterile filtered and then bottled on the of 20th March 2020.
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