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.
The Wine
Fresh white peaches and ripe grapefruit aromas meld together, following to a soft fig and pecan flavoursome palate. Elegant cool climate mineral acid lengthens the experience. Went well with pâté de campagne on toast.
Variety: 100% handpicked Chardonnay.
Region: 100% Campania, Coal Valley, Southern Tasmania
Yield: 8 - 10 tonnes per hectare (3.2 – 4.0 tonnes per acre).
Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood.
Winemaking: Crushed and de-juiced with moderate pressure for flavour and structure extraction, then cold-settled overnight. Racked the following morning and inoculated to ferment, controlled at 16˚C. Post-ferment racking from lees prior to stabilising, filtering and bottling.
Filtration: Cross-flow filtered to preserve fruit freshness.
Alcohol: 12.7 %
pH: 3.29
Total Acidity: 7.30 g/L
Residual sugar: 0.6 g/L
2008 vintage report
The 2008 vintage broke yield records across the state, partly due to the expanse of maturing vineyards and somewhat owing to the sustained stretch of perfect weather during the growing season. The long running drought continued, though clever irrigation following the infrequent rains permitted viticulturalists to optimise their crop levels. The dry and extended vintage period diminished any grapevine diseases and allowed the grapes to slowly ripen without stress. Harvest for grapes destined for sparkling wine began in the second week of March, one to two weeks earlier than average, though the vintage finished well into May for the late ripening varieties such as Cabernet sauvignon and Shiraz. Pinot noir was generally hand-picked in first two weeks of April. Whites from the 2008 Tasmanian vintage are fresh with great mineral acid structure, while the reds are showing elegant fruit and refined tannins.
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