Robots in the Vineyard: Automation Easing Labor Strains for Grape Growers

For generation after generation, grapes have been harvested by hand, a labor-intensive process that has long defined the rhythm of life in vineyards. But today, growers are embracing a new era—one where sensors track each vine’s needs and robots gently pick clusters at peak ripeness.

Behind the vines, researchers and investors are working quietly to make every step from planting to packing more efficient, helping farmers keep their families’ traditions alive while meeting the demands of a modern market.

The California Grape Commission is spearheading efforts to advance the state’s grape industry through innovation and technology.

“Labor continues to be the most costly aspect of growing grapes anywhere in the world and so you’re definitely seeing a lot of research and investment in trying to create efficiencies throughout the growing and harvesting process for table grapes,” said Ian LeMay, president & CEO of the California Table Grape Commission. “We’re out there with our research committee in automation and mechanism committee looking for new technologies.”

For example. Bonsai Robotics offers technology that uses vision-based AI to enable autonomous vehicle operation in vineyards, even in challenging conditions like dust or low light.

The Amiga platform, paired with Bonsai’s best-in-class autonomy, is designed to be highly adaptable to delicate crops like table grapes.

“For grape growers, this means reliable automation that enhances efficiency and consistency in day-to-day tasks, like hauling, spraying and mowing,” said Joanna Normoyle, product and program manager for Bonsai Robotics. “Grapes require gentle handling and precise navigation to avoid damaging fruit and vines. Our system’s advanced perception allows for safe operation in tight vineyard rows and minimizes crop impact.”

Growers typically see a return on investment within 1-2 seasons due to reduced labor requirements, increased operational uptime and more consistent task execution.

“The efficiencies gained can begin offsetting upfront costs immediately, especially in times of labor shortages,” Normoyle said. “We’re currently running commercial trials for spraying, weeding, mowing and hauling for harvest assist and general logistics. All of these applications are important aspects of vineyard operation and exciting new development opportunities for us to partner with growers.”

Another company, Burro, has developed autonomous robots that help move harvested table grapes from the field to packing/processing locations, reducing the burden on workers of carrying heavy loads.

In trials and deployment, its robots can cover 100-300 miles in the field per day. One robot enables six people to harvest up to 48% more fruit per day.

Then there’s Vinergy, which offers semi-autonomous/electric carts and wheelbarrows to help with transporting harvested grapes. The carts are electrically powered, have long run times and are designed to make it easier for workers to move loaded boxes down vineyard rows.

Additionally, the commission regularly partners with different businesses across the globe who think they may have new mechanisms or pieces of autonomous equipment that can create more efficiencies.

A key focus of the commission is the adoption of precision viticulture techniques. Tools like satellite imaging and advanced data analytics are giving growers real-time insights into vine health, soil conditions and crop development. These technologies are transforming grape farming, enabling more sustainable practices and helping California maintain its reputation for high-quality grapes.

“In those processes, it’s not about a full-scale swap of labor need or employees in the vineyard, it’s really about efficiencies,” LeMay said. “After all, 10-, 15-, 20-percent cost reductions can make a transformational change across the industry.”

Once the commission has identified new technologies or opportunities for innovations, it’s up to the industry to identify whether that new mechanism has value and then integrate it into their business.

“No two vineyards are the same and what might work for one or one area, may not for others,” LeMay said.