Practical Advice for a Smooth Harvest

As the grape harvest approaches, vineyard managers across the UK face the annual challenge of bringing in the crop at peak ripeness and quality. Whether you’re opting for hand-picking, machine harvesting, or a mix of both, the difference between a smooth harvest and a stressful one lies in careful preparation.

Hand vs Machine Harvesting

Traditionally, UK vineyards have relied on hand harvesting - not only because it suits sparkling wine production, but also because machine harvesting simply hasn’t been available. In recent years, however, more vineyard contractors and producers have invested in mechanical harvesters (VineWorks got theirs in 2024), giving growers a genuine choice for the first time. Each method has its strengths and limitations, and the right decision depends on vineyard layout, wine style, and labour availability.

Hand Harvesting: Quality and Precision

Hand-picking is favoured for premium wines, especially where whole bunch pressing is preferred, such as for English Quality Sparkling Wine. Skilled pickers assess ripeness and discard compromised fruit on the spot.

However, skilled labour is scarce, weather unpredictable, and with experienced pickers managing around 50kg/hour, hand-picking large blocks can be challenging, especially in inclement weather. It’s less flexible, more labour-intensive, and typically more expensive.

Machine Harvesting: Speed and Flexibility

Modern mechanical harvesters are fast, efficient, and increasingly gentle on the grapes. Capable of harvesting 10 tonnes in two hours with a two-person crew, they are ideal for large vineyards and narrow harvest windows. Machines also allow night harvesting ahead of poor weather, helping maintain fruit quality and enabling quicker processing.

However, they don’t harvest whole bunches and aren’t suitable where the vineyard has been planted across a slope, or sites lacking proper headland access. For high-end wines, a pre-pass may be needed to remove any damaged fruit.

Blended Approach

Many growers find a hybrid model works best - hand-picking where quality demands it, and machine harvesting where feasible. It’s about using the right method for each block to balance quality and efficiency.

Preparing for Harvest

Canopy and Ground Preparation
A tidy canopy is key. Canes should be tucked in and wires secured to avoid snags. Leaf removal in the fruit zone improves airflow and visibility - vital for disease control and easier picking, by hand or machine.

Ground conditions matter too. Weed-free under-vine strips allow safe crate placement, while mown alleyways help crews and tractors move quickly and safely.

Planning and Coordination
Clear communication and logistics are vital. Begin with accurate yield estimates to help your winemaker plan pressing and intake.

Key steps include:

• Booking labour or machine harvesters early
• Confirming winery intake space
• Organising transport in advance

For those with multiple sites, careful coordination is even more important. Blocks ripen at different times, and winery capacity may be limited. Prioritise by ripeness, disease risk, and access, and allow for weather-related delays.

Harvest Tools and Equipment

• Clean, stackable crates - enough for at least two days - should be placed under vines the day before picking
• Secateurs - one sharp pair per picker, plus spares
• 15-25L buckets with handles
• Food-safe gloves, plasters, and a basic First-Aid kit

A typical collecting crew includes one driver and two assistants per six tonnes/day. Tractors and trailers should be fuelled, serviced, and ready to go.

Palletising and Winery Delivery
Use strong, clean pallets (300–500kg capacity), compatible with forklifts or pallet trucks. Label each with block and varietal details and log weights for traceability.

Finally, ensure all loads are accompanied by a completed CAD (Consignment Advice Document). Preparing documentation in advance avoids delays at the winery intake.

Final Thought

A well-executed harvest results from weeks of preparation. Whether using hand pickers, machines, or both, attention to detail in the vineyard and behind the scenes can mean the difference between a smooth season and a stressful one. The goal is to have every vine, every tool, and every team member ready to deliver quality fruit - one vine at a time.

PUBLISHED IN FRUIT & VINE MAGAZINE - SEPTEMBER 2025

Photos © Daria Szotek, 2024