4 2 D e g r e e s S o u t h 2 0 0 7 P i n o t N o i rLabel
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
Pure red cherry and blackcurrant aromas follow with mixed red berry flavours. The fresh fruit flavours linger with an elegant and soft tannin structure. Went well with Italian pork sausages and polenta. (Tasted 6th August, 2008)
Variety: 100% handpicked Pinot noir.
Region: 45% Relbia, Northern Tasmania (41°30’S, 147°11’E), 50% Campania, Coal Valley, Southern Tasmania (42°39’S, 147°28’E), 5% Richmond, Coal Valley, Southern Tasmania (42°41’S, 147°24’E).
Yield: 6 - 8 tonnes per hectare (2.4 – 3.2 tonnes per acre).
Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood.
Winemaking: 48-hour pre-ferment soak. Inoculated ferment in 1/2 and 1 tonne open fermenters, hand plunged 3-times daily. Pressed off skins into stainless steel tanks at 2-3 °Bé for completion of primary fermentation. Transfer into oak for inoculated MLF before racking off lees and further barrel maturation.
Oak: 10 months in 20% new and 80% seasoned French oak barriques.
Filtration: Pad filtration
2007 vintage report
Vintage 2007 was challenging for viticulturalists throughout Australia. The early onset of winter in 2006 restricted vine carbohydrate storage prior to vine dormancy. Thus the initial spring growth of 2006 was limited, resulting in low bunch numbers. The potential harvest was further reduced by several severe overnight frosts in the last week of October. Compounded with the widespread drought, it was a test of perseverance for many vineyards. Harvest was generally two weeks earlier than average, due to the light crop levels and warm weather during January and February. However, the reduction in grape harvest tended to increase fruit flavours, developing into wines of great intensity.
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