Viognier co-fermented with shiraz; grenache and mataro fermented separately. Matured in 95% seasoned and 5% new French hogsheads for 10 months prior to blending and bottling. Average winter rainfall was followed by minor frost events late in September and spring rains in early October. Budburst was even with good fruitfulness although heat bursts in late November affected fruit set. Strong winds in early December caused some damage to the canopies but the fruit remained disease free. January was mild and dry with a short heat wave late in the month at veraison, followed by rainfall in early February. The lead up to vintage and conditions during ripening remained cool, cloudy but dry. The fruit showing balanced acidity, excellent colour and great flavour development.