2026 harvest on the Bellarine Peninsula is ON...she’s just fashionably late (and we respect that). Mid-March pick. Slower ripening = More personality in the glass.
WHAT YOU NEED TO KNOW ABOUT 2026 HARVEST
Harvest is right around the corner. So naturally, we went down to check on the grapes. The verdict? They were still there, just minding their own business.
After a cold winter, followed by a wet spring, the 2026 grape harvest is the Bellearine Peninsula is late. But we are all about patience.
Here’s what’s actually been happening… Who knows you might learn a thing or two (I did)!
STRESSING THE VINES
You’re probably thinking stressing them out is rude… well yes and no.
Think of the vines like a human. Put them under a little pressure and they rise to the occasion. Put them under too much stress and they collapse into the fetal position. (Not ideal.)
So during the dry season, we irrigate for about two months.
Then, about a month before picking, we pull the water back.
Why? Because a little controlled stress concentrates flavour and toughens the skins. It also makes sure the grapes don’t split right before harvest.
Pressure builds character (for both vines & people).
GRAPE RIPPENING
Did you know all grapes start green? Yes even the red ones.
During ripening, all wine grapes begin green then in the final stretch they go through a glow up (also known as veraison), when they go from green to red/deep purple.
Some varieties flip quickly. Four weeks and they’re done.
Others? They take their time.
Sangiovese can take 6–7 weeks to fully deepen in colour and flavour.
BEING CATFISHED
Brace yourself.
Pinot Gris grapes are not actually white-skinned. They are more of a grey-ish colour, which is why you’ll also hear them called ‘Pinot Grey’.
But how does it make a white wine? Well if you don’t already know all wine grape juice is white, its the skin that makes it red.Â
Pinot Gris doesn’t have long skin contact, it can develop a pink hue but that oxidises in the fermenting stage (unless sulphur is added).
QUICK FACT: Want to know the difference between Pinot Gris and Pinot Grigio? It’s about 2 weeks on the vine. Thats it.
PICKING THE CROP
Harvesting in the Bellarine Peninsula isn’t somebody gently placing grapes into a wicker basket… Okay sometimes it is.
But mostly? It’s the machine.
A $600k precision picker that can harvest in one hour what 10 people would do in a full day.
Now let’s talk yield.
There’s high vigor + low crop. (Big and bushy vines. Fewer bunches of grapes. More concentrated fruit.)
Then there’s low vigor + high crop. (Less bushy. More bunches. Usually less intensity.)
More grapes doesn’t automatically mean better wine. It just means more grapes.
And this time of year, do you know what we’re really watching? Wildlife. But not for the reason you think.
The crows hanging around aren’t interested in our juicy grapes. They’re waiting for the crickets to hatch between the rows.
