Every September and October, winemakers face the same big decision: how to bring in the grapes. Hand or machine?

It’s not always about quality – often it comes down to practical or financial factors. Steep slopes or old bush vines can only be harvested by hand. Vast, flat vineyards with labour shortages lean on machines.

Machine harvesters, first developed in 1960s America, can strip a hectare in hours using rods that shake the fruit from the vine. They’re now common across the world. The speed helps keep fruit fresh, but it’s not without trade-offs.

Hand-picking, meanwhile, offers gentler handling and more choice for the winemaker. That’s why many small-scale producers still prefer it where possible – and why you’ll sometimes see “hand harvested” proudly displayed on a label.

Whichever method is used, understanding the differences helps you make more informed choices about the wines you enjoy. If you’re ever curious, ask us – we’re always happy to help you make more informed choices about what’s in your glass.