Does handpicked wine really taste better? The truth explained

Some wine labels proudly announce “hand-harvested”—but what does that actually mean? Is it just clever marketing, or does it genuinely impact the quality of what’s in your glass? 

In regions known for premium wines, handpicking is more than just tradition. It’s a sign of precision, care, and a commitment to quality that starts in the vineyard. 

Let’s explore why hand-harvesting matters—and where it makes the biggest difference. 

 

Why winemakers handpick grapes 

Hand-harvesting gives winemakers more control. Each bunch can be carefully selected—ripe, healthy grapes are picked, while underripe or damaged fruit is left behind. It also helps preserve whole berries, reducing oxidation and bruising before fermentation even begins. 

Machine harvesting, while much faster and more economical, tends to shake everything off the vine—ripe grapes, underripe or overripe bunches, even the occasional insect. That’s not ideal if you’re chasing purity, structure, and precision. For winemakers aiming for top-tier wine, handpicking is worth the effort. 

 

Is machine harvesting bad? 

Not at all. In fact, it plays a crucial role in modern winemaking—especially in flatter regions like much of Australia or California, where machines can harvest quickly, even at night to preserve freshness. 

Machine harvesting helps make high volume, everyday wines, affordable. But in steep terrain, or when quality over quantity is the focus, handpicking still reigns supreme. 

 

Why steep slopes = better wine (but more labour) 

Take Côte-Rôtie in the Northern Rhône. The name literally translates to “roasted slope”—a nod to the steep, sun-drenched vineyard terraces that produce some of the world’s most expressive Syrah. 

On these dramatic hillsides, machine harvesting isn’t just impractical—it’s impossible. Grapes must be picked by hand, often with ropes and baskets, because no machine can scale the incline. These sites are prized for their drainage, sun exposure, and low yields—delivering wines with intensity, concentration, and elegance. 

Winemakers here often co-ferment Syrah with a small percentage of Viognier (an aromatic white grape). It’s a delicate balance—and another reason handpicking is essential to protect the blend’s integrity. 

 

Handpicking in action: Wachau DAC, Austria 

In Austria’s Wachau region, hand-harvesting isn’t just preferred—it’s essential. 

Vineyards here cling to steep, rocky terraces along the Danube River. Every part of the vineyard cycle, from pruning to picking, is done by hand. The payoff? Precision, ripeness, and a purity of flavour that shines through. 

Caption: Vineyards running along the Danube river. Credit: Austrian Wine Marketing Board

Wachau classifies its wines by ripeness and alcohol under a unique system: 

• Steinfeder – light, fresh, and under 11.5% ABV
• Federspiel – mid-weight, elegant, 11.5–12.5% ABV
• Smaragd – full-bodied and over 12.5% ABV, often from the sunniest slopes 

These tiers reflect both the growing conditions and the care taken in the vineyard. When the grapes are handpicked, the quality often speaks for itself. 

 

Do handpicked wines always say so on the label? 

Not always. “Hand-harvested” isn’t a legally regulated term, so many winemakers who handpick don’t put it on the label—especially if their reputation already speaks for itself. 

Instead, look for the signs. Is the region steep or hard to access? Is the wine from old vines, boutique producers, or delicate varieties like Pinot Noir? If so, there’s a good chance it was handpicked—even if it’s not explicitly stated. 

 

Final sip 

Hand-harvesting isn’t just a romantic throwback. It’s a practical, often essential part of crafting the world’s most celebrated wines. Whether it’s Syrah from the roasted slopes of Côte-Rôtie or Grüner Veltliner from the terraces of Wachau, handpicked grapes often lead to wines with more balance, precision, and soul.