After a dry Spring we had December and February setting records for temperatures so fruit stalled for a little. It became a rush to pull whites in but a slow drawn out process for the reds. Flavours are a little hard to get balanced with the hotter temperatures. The duration of these hot temperatures was somewhat of an anomaly in Margaret River particularly over the Christmas break. Vines tend to shut down at the higher temps which make sugars creep up and acids fall.