That is the word from Central Otago Winegrowers Association president James Dicey who said harvesting was all but finished for the region.
''We are overjoyed with the quality and quantity with what we have got,'' he said. Grapes going through fermentation were very aromatic with concentrated, intense colours, Mr Dicey said.
The cold snap that hit early after harvesting had begun meant six weeks of work was squeezed into four, with nine- to 10-hour days.
''We worked non-stop from Easter weekend to Anzac weekend.''
But while the frosts put pressure on harvesters to get the job done quickly, it did not affect the vintage, he said.
''We were picking in snow, which was very unpleasant.''
But overall, the vintage was ''benign'', due to dry, warm weather. The region had reached ''optimal tonnage'' but was slightly down on last year.
''The last crop was generous but this year we are hitting our targets at both ends, with a lower yield for high-end wines and generous yields with the entry-level wine.''
Some grapes used to make dessert wines were still to be picked but overall the hard work on the vineyard was over.
