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
Aromas of white nectarines, almonds and lemon expand in the glass. Flavours of juicy pears fill the palate while a citrus acid zing maintains a tight structure. Went well with flathead and chips. (Tasted 7th July, 2010)
Variety: 100% handpicked Pinot Gris.
Region: 75% Relbia, Northern Tasmania (41˚30’S, 147˚11’E), 25% Cambridge,
Southern Tasmania (42˚48’S, 147˚25’E)
Yield: 8 - 10 tonnes per hectare (2.4 – 4.0 tonnes per acre).
Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood.
Winemaking: Crushed and de-juiced with no press cut, so as to aid the Pinot grigio structure. Cold-settled overnight, before clean racking into a stainless steel tank for inoculated ferment, controlled at 18˚C. Kept on ferment lees for 4-weeks to enhance structure and then heat and cold stabilised.
Filtration: Cross-flow filtered to preserve fruit freshness.
Alcohol: 12.5 %
pH: 3.20
Total Acidity: 6.8 g/L
Residual sugar: 0.8 g/L
2010 vintage report
Winter of 2009 broke Southern Tasmania’s 4-year drought, with welcome rains rehydrating our parched vineyards. A great Spring and early Summer followed with balanced vine canopy growth and moderate bunch set. Dry, sunny and warm days followed late Summer into Autumn and our vineyard recorded 100 days straight with a daily maximum above 17˚C. Harvest of sparkling fruit began on March 15 and vintage finished with the picking of Bordeaux varietals in early May. The long ripening period has meant softer acids in our whites and rich, ripe tannins in our pinot.
