During most vintages there is a lag between the time of ripening of earlier and later maturing varieties. Wineries use this to move the wine from earlier varieties through the fermenting vats. This year the time lag has been compressed and thus the capacity of many wineries was stretched and compromises had to be made.
See Jeni Port's full report in the Age
'Bastard' of a vintage - Epicure - Entertainment - theage.com.au
For more 2008 Vintage reports see