Forty-Two Degrees South
As Forty-Two Degrees South is the central latitude of Tasmania this name reflects their position in crafting fruit driven wines from grapes sourced from throughout the cool climate island state.
Fruit-driven wines from grapes sourced from throughout the state. The island state hosts several unique viticultural sub-regions, each area performing differently to climatic variations over the vintages. This wide-ranging scope in grape supply allows us to make outstanding Tasmanian wines every year. There are seven wines in the Forty-two Degrees south portfolio which have been highly awarded of the last few years.
Pure red cherry and blackcurrant aromas follow with mixed red berry flavours. The fresh fruit flavours linger with an elegant and soft tannin structure. Went well with Italian pork sausages and polenta.
Variety: 100% handpicked Pinot noir.
Region: 45% Relbia, Northern Tasmania (41˚30’S, 147˚11’E), 50% Campania,
Coal Valley, Southern Tasmania (42˚39’S, 147˚28’E), 5% Richmond,
Coal Valley, Southern Tasmania (42˚41’S, 147˚24’E).
Yield: 6 - 8 tonnes per hectare (2.4 – 3.2 tonnes per acre).
Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood.
Winemaking: 48-hour pre-ferment soak. Inoculated ferment in 1/2 and 1 tonne open fermenters, hand plunged 3-times daily. Pressed off skins into stainless steel tanks at 2-3 ˚Bé for completion of primary fermentation. Transfer into oak for inoculated MLF before racking off lees and further barrel maturation.
Oak: 10 months in 20% new and 80% seasoned French oak barriques.
Filtration: Cross-flow filtered to preserve fruit freshness.