Whilst world climatic records continued to be broken (hottest ever April), in the Douro conditions were relatively moderate through most of the spring and the first half of the summer. Spring temperatures were either close to or marginally below average, and there was no drought through the season, even though rainfall was down by half during April and May (following a wet winter which created good soil water reserves). Near normal rainfall in June and July helped to mitigate the effects of some heat spikes and two successive heat waves in July and August. Ideal conditions were in place for well-paced, gradual ripening of the grapes with sugars and acidity in harmony, without the imbalances seen over recent years. Weather conditions through September were near perfect, delivering text-book maturations and a classic sequence of harvesting different grape varieties — each at the optimum point of ripening. Moderate daytime temperatures with cool nights led to ideal phenolic development, good colour and excellent acidity.