Preserving Freshness and Acidity: Harvesting cooler fruit helps preserve their natural acidity. This results in wines that are fresher and more vibrant.

Reduced Oxidation: Cooler night time temperatures slow down oxidation, which can affect the flavour and colour of the wine. Night harvesting helps protect the grapes from early spoilage or oxidation during transport.

Cooler Working Conditions: Harvesting at night allows the team to work in much more comfortable temperatures, avoiding the intense heat of the day, which is common during the Margaret River summer.

Energy Efficiency: Cooler grapes require less energy to cool down during processing, leading to more sustainable winemaking.