In this study, characterisation of the physical and compositional parameters of berries located in differentpositions on the rachis of Shiraz/R99 bunches was done. Berries were divided according to position onthe rachis (apical, median and basal) and berry weight, resulting in four berry weight classes, averaging0.86 g, 1.29 g, 1.74 g and 2.26 g and 0.74, 1.18, 1.59 and 2.09 cm3, respectively. The berries were analysedindividually. The fresh weight of the berries comprised approximately 4% seeds, 20% skin and 76% flesh.Different percentage distributions were found for each class of berry weight and according to position onthe rachis. From the top to the bottom rachis position, an increase in skin proportion value and a decreasein flesh and seed proportion value occurred. Skins decreased and flesh increased in proportion from thesmallest to the largest berry size. The seed maintained a relatively stable proportion, irrespective of berrysize. Larger berries had more flesh compared to skin than smaller berries. A higher level of soluble solidsoccurred in the shoulder to middle bunch area (28.7 °B and 28.6 °B, respectively) than in the bottom area(27.6 °B). It is extremely difficult to obtain uniform berry size and composition under field conditions.Continuous efforts are required to reduce variation and the potential negative impact on wine quality andconsistency of wine style.