An early bud burst and a very dry spring led to even shoot growth and an early flowering. Warm and stable conditions during flowering resulted in a very successful fruit set. The warm conditions continued with harvest starting as early as March 16 for many sites (the earliest on record). Interestingly, March was cooler than normal and provided more “hang time” and slowed the rate of ripening. Without these cooling temperatures the harvest would have been over very quickly and quality could have suffered. They resulting wines were both rich in tannin and acid resulting in a vintage that still continues to evolve. Overall this is a very exciting year for Central Otago as it was a good year in terms of both quality and quantity.