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. This particular Pinot Noir is bright in red colour. Fresh red berries with cedary aromas. Rich and fruity with a good tannin structure. Well balanced. 

Bone Dry Pinot Noir generally refers to a style of Pinot Noir that is dry, meaning it has very little or no residual sugar. It's often characterized by a crisp, refreshing taste with notes of red fruits like cherry and raspberry, along with hints of spice or earthy undertones, depending on the wine's origin and aging.

Aromatic Dark Cherries, raspberries and spice with underlying forest floor notes, a supple but well-structured pinot with toasted French oak adding complexity and linearity to the palate.

Handpicked Pinot Noir was fermented in small open fermenters with some whole bunches by wild yeast and hand plunged four times a day. The free run juice and pressing were barreled seperately and matured in tightly grained French oak puncheons of 12 months.

Plump, perfumed, elegant, strawberry and cherry fruits, fine tannin, lots of interest and charm. Winemaker: De Bortoli Winemaking Team. Light bodied red wines have a water-light mouthfeel and light flavour impact. Often pale to light/medium in colour.