This is a generally happy time of year for the wine industry, because we're really starting the vintage—right now, actually, grapes are being picked. The 2022 vintage is well under way. Unfortunately, like other agricultural industries, the wine industry has struggled to get critical workers into New Zealand. Getting them recognised as critical workers has actually been an incredible battle. To think that bureaucrats in Wellington can define who is a critical worker is beyond belief, actually, and the wine industry has, like many others, struggled to get enough staff in. At this time of year—it usually starts in January, actually sometimes before Christmas—winemakers and cellar hands, highly skilled people from the other side of the world, and grape harvester drivers come into New Zealand to work the vintage in the Southern Hemisphere. In our winter we have winemakers, cellar hands, and harvester operators that go to the Northern Hemisphere and work in their vintage, thereby turbocharging their careers and getting two vintages in one year. It is a really great symbiotic relationship; it's fantastic for broadening people's experience, but unfortunately not possible under COVID.