The season began with good soil moisture reserves. A late spring cold snap followed by a four-day long rainfall event restricted the crop potential of early flowering varieties. The weather pattern swung to hot and dry to finish December, and lead into January and February. This hot dry weather held the canopy growth in check leading into harvest. Irrigation systems were in well justified from late December onwards this season. March and April rainfall was marginally above the LTA but arrived in short sharp events. This prevented disease from dictating harvest priorities and fruit quality was optimized. Pinot noir, Chardonnay and Pinot Gris fruit quality was particularly pleasing with an early onset of ripening and harvest.

The fruit was machine harvested between 6th and 14th March. After arriving at the winery, it was crushed into a mixture of open top and closed top temperature-controlled fermenters. The ferment started spontaneously from yeast present in the vineyard. The caps were managed twice daily with pumpovers, plunging and Nitrogen rummage, to maintain warm, even temperature and maximum extraction. A further maceration on skins post-ferment was allowed, before pressing onto oak for malolactic. The wine was matured for 6 months before blending, stabilising and bottling.