From page 1 // Early start to grape harvest

there’s a big core part when sauvignon blanc comes on, and then the tail could be quite long with different parts being harvested at different times.’’

The sugars had accumulated pretty quickly in the hot weather, so picking on flavour would be key this year, Pickens said.

‘‘The technical numbers might tell you one thing, but the flavour profile is probably key in years like this.’’

Marlborough’s 26,000 hectares of grapes all ripened at slightly different rates and harvest would go into April, he said.

Indevin general manager of viticulture and grape supply Shane Speakman said the vintage looked like it would come early for them.

‘‘It’s just business as usual, it’s just a bit of an earlier start. We’ve been preparing for it.

‘‘There’s a lot of water to still go under the bridge but all signs are positive at the moment.’’

Saint Clair winemaker and viticulturalist Hamish Clark said it had been an interesting vintage so far. ‘‘With the poor flowering in general around the valley, we’ve got lower crops, but in most cases, very healthy canopies which have a lot of horsepower still, as long as we don’t run out of water. So the crops have been ripening faster than expected,’’ Clark said.

‘‘Hopefully this year, we’ll see a nice roll into vintage. Last year, there was a mad panic trying to get everything off in one rush. I think we’re going to see a much gentler progression in and out.’’

Saint Clair Family Estate cellar hand Kyle Wallis from the United States was ready for the grapes to come into the press. ‘‘It’s always fun, lots of fun, manic and addictive.’’