42˚S is the central latitude of Tasmania and this name reflects our position in crafting 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.
A long cold winter with little rain. The vines started shooting by mid-September; it was then followed by a dry and warm Spring. Vines flowering began early November
and was all done within 10 days with perfect warm temperature. In early December some heavy rain brought some relief to the vines. January was very warm with some
top up rainfall. Vintage started early March in good conditions with a perfect grape ripening.
Crushed into fermenters with a 48-hour pre-ferment soak. Part of it is yeast Inoculated and part wild ferment. Pump over one time daily then pressed off skins in tanks when dry. Kept in tank for malolactic fermentation and ageing. Filtered to preserve fruit freshness.