Aromas of toasty brioche and delicate citrus subtly emerge from the fine beads.
Palate
Full and crisp flavours of apples and strawberries linger on the refined acid structure.
Vinification
Whole-bunch pressed to retain fruit delicacy.
Clean inoculated primary ferment prior to racking off lees and base wine stabilisation and clarification. Base wines then aged and blended prior to tirage. Minimum 18 months of aging on lees before disgorging with minimal dosage to retain complexity yet revitalise palate.
Winemakers Comments
As 42°S is the central latitude of Tasmania, 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 differetly to climatic variations over the vintages. This wide-ranging scope in grape supply allows us to make outstanding Tasmanian wines every year.
Winemakers Comments