The season began with a significant frost event that naturally reduced yields and concentrated flavours, followed by early‑spring rainfall that supported healthy canopy growth and an ideal, uniform flowering. Warm, dry conditions in the second half of the season provided excellent ripening, and harvest began on 12 March with sparkling fruit before progressing steadily across our six sites. Careful timing and vineyard attention ensured optimal flavour development, vibrant aromatics and balanced acidity, resulting in wines that reflect the elegance and freshness of Central Otago.