Winter had lower rainfall than normal and these dry conditions carried on through to summer. This led to low bunch numbers and smaller berries which reduced yields but also resulted in more concentrated flavour and deeper colours. Above average temperatures led to earlier flowering, veraison and harvest. Vintage began the first week of February and was relatively compressed due to the ongoing warm weather. A wonderful expression of the traditional Barossa style: complex sweet spice and choclate on the nose with a finely balanced and smooth palate.