42ªS 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.

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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. 

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.

Bright fruit, aromatic, whole bunch, complex, red fruits, spice.

Gentle tannins, plump, richly textured, long and fine.


Red and dark cherry fruit characters appear on the front palate, which give way to ripe plum flavours on the mid-palate that are framed within subtle oak influences. The wine builds to a satisfying finish where silky tannins and a juicy acidity leave flavours lingering in your mouth long after you have swallowed the wine.