4 2 D e g r e e s S o u t h 2 0 0 8 P i n o t G r i g i oLabel
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 differently to climatic variations over the vintages. This wide-ranging scope in grape supply allows us to make outstanding Tasmanian wines every year.
Wine
Aromas of white peaches, honey and almonds 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 14th July, 2008)
Variety: 100% handpicked Pinot gris.
Region: 85% Relbia, Northern Tasmania (41°30’S, 147°11’E), 15% Rosevears, Northern Tasmania (41°20’S, 147°01’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. Racked off ferment lees early to enhance fruit flavours and then heat and cold stabilised.
Filtration: Cross-flow filtered to preserve fruit freshness.
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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