Wine Harvest Season in Australia: Vintage Jobs by Region

Wine harvest in Australia runs roughly February to April. The wine trade calls it vintage.

Warm inland regions start first, sometimes in late January. Cool regions like Tasmania and the Yarra Valley finish later, sometimes into May. So if you time it right, you can follow the grapes from one region to the next and string together a few months of work.

This guide covers when vintage happens in each wine region, the two main types of job, what they pay, and how grape picking ties into your 88 days.

When is vintage and where to work

Vintage is short and intense. Once the grapes are ripe, they have to come off fast, so wineries hire hard for a few weeks.

The timing shifts by region. Hot inland areas ripen early. Cool, high or southern regions ripen late. Here’s the map.

A few things stand out from that table.

South Australia is the heart of it. The Barossa, McLaren Vale and the Riverland between them have the most vineyards and the most jobs. If you only chase one state for vintage, chase this one.

The Hunter Valley picks earliest because it’s warm and humid. Tasmania picks latest because it’s the coldest wine state. So a smart run is Hunter first, then the mainland, then finish in Tassie.

The big inland regions, the Riverland, Riverina and Sunraysia, grow bulk grapes and use a lot of machines. There’s less hand picking but plenty of cellar and processing work because the wineries are huge.

Browse current roles on the grape picking jobs page, or check the regional pages for South Australia, Victoria and Western Australia.

Grape picking vs cellar-hand work

There are two jobs during vintage. They’re very different.

Grape picking is outdoor work in the vineyard. You cut or pull bunches off the vines and drop them into bins. It often starts before dawn, because cool fruit makes better wine and the afternoon heat is brutal. The work is repetitive and hard on your back and hands, but you need no experience. You turn up fit and you learn it in an hour.

Hand picking is mostly done for premium wine. Big bulk vineyards use machines, so a lot of vineyard work in the Riverland and Riverina is driving or supporting the harvesters rather than picking by hand.

Cellar-hand work is inside the winery. You move grapes through the crush, clean tanks and barrels, run pumps and hoses, and help the winemaker. It’s wet, physical and the hours are long during the crush, often twelve-hour shifts and weekends. The pay is better and the work lasts longer than picking.

Wineries prefer cellar hands with some experience. But they take first-timers every year because they can’t get enough people. If you’re keen, reliable and happy to work long hours, put your hand up. A good vintage as a cellar hand can set you up to do it again next year for more money.

What vintage work pays

Most harvest and vintage jobs pay between about $23 and $30 an hour.

Grape picking is sometimes paid piece rate, by the bin or the tonne. That means your pay depends on how fast you pick. Fast pickers do well. Slow pickers don’t. Hourly picking work is steadier.

Cellar-hand work is usually hourly, with overtime and penalty rates kicking in during the crush. Because the hours are long, the weekly pay can be solid even when the base rate looks ordinary. A busy vintage means a fat pay packet.

Always get the rate in writing before you start. You’re entitled to at least the legal minimum, and you should get a payslip. No payslip is a red flag, same as any farm job.

What to expect during vintage

Vintage is a sprint, not a marathon. When the grapes are ready, everyone works flat out for a few weeks.

Expect early starts for picking and long, late shifts in the cellar. Expect the season to move with the weather, so a heatwave can pull dates forward and rain can push them back. Stay flexible. Wineries can’t always tell you the exact start date until the fruit decides.

Bring decent boots, sun protection and gloves. The work is dirty and physical. The upside is the people. Vintage crews are a mix of locals, backpackers and seasonal regulars, and the regions themselves are some of the prettiest parts of the country.

Line up your accommodation early. Small wine towns fill up fast during vintage, and some jobs include a bed or a spot for your van. Sort it before you arrive.

If you want to keep working through the year, vintage links neatly into other crops. Read our fruit picking seasons guide to see what’s picking when, or the Mildura farm work guide for one of the biggest vine and fruit regions in the country.

Vintage work and your 88 days

Good news for Working Holiday visa holders. Grape picking counts.

Grape picking, vineyard work and winter pruning all count as specified work toward your second-year visa, as long as the vineyard sits in an eligible postcode. Most wine regions do, because they’re regional. So a vintage in the Barossa, the Riverland or Margaret River can knock over a big chunk of your 88 days.

Pruning is worth knowing about too. After harvest, vineyards need pruning through winter, roughly June to August. It’s quieter, slower work than vintage, but it counts the same and it fills the gap when most fruit picking has stopped.

One catch. Cellar-hand work inside a winery is processing, not plant work. It doesn’t always count toward your days, even though it’s a great job. If you’re working for your visa, take the vineyard work and check the rules first.

Read the full 88 days farm work guide before you start, so your paperwork lines up and your days actually get approved.

The bottom line

Vintage is one of the best seasonal gigs in Australia. The pay is fair, the work is honest, and the wine regions are beautiful places to spend a few months.

Aim to arrive in late January or February if you want the full run. Start in a warm region, follow the ripening south and finish in the cool regions in autumn. Pick the vineyard work if you’re chasing your 88 days, and put your hand up for a cellar job if you want the hours and the pay.

Ready to go? Browse grape picking jobs, or plan your year with the follow the harvest trail guide.

Frequently Asked Questions

When is wine harvest season in Australia?

Wine harvest, called vintage, runs roughly February to April across most of Australia. Warm regions like the Riverland and Riverina start first, often late January or February. Cool regions like Tasmania, the Yarra Valley and the Adelaide Hills finish later, sometimes into May. The season lasts about two to four months in any one region.

What is the difference between grape picking and a cellar-hand job?

Grape picking is outdoor work in the vineyard, cutting fruit off the vines, often early in the morning. A cellar-hand job is inside the winery, moving grapes through the crush, cleaning tanks and helping the winemaker. Cellar-hand work pays more and runs longer hours, but it’s more physical and usually needs some experience.

How much does vintage work pay in Australia?

Most vintage and harvest jobs pay between about $23 and $30 an hour. Grape picking is sometimes piece rate, so your pay depends on how fast you pick. Cellar-hand roles are usually hourly with overtime during the crush, so the weekly pay can be high because the hours are long.

Does grape picking count toward the 88 days?

Yes. Grape picking, vineyard work and winter pruning all count as specified work for the second-year visa, as long as the vineyard is in an eligible postcode. Most wine regions are. Cellar-hand work inside a winery is processing, so it doesn’t always count. Check the rules before you take a cellar role for your days.

Which Australian wine region is best for harvest work?

The Barossa Valley and McLaren Vale in South Australia have the most vineyards and the most jobs, so they’re a safe bet. The Riverland and Riverina are big inland regions with lots of machine and bulk work. Margaret River, the Hunter Valley and Tasmania are smaller but still hire each year.

Do I need experience to get a vintage job?

No experience is needed for grape picking. You turn up fit and ready to work. For cellar-hand jobs, wineries prefer some experience, but they take on first-timers every vintage because they need the numbers. Show up keen, reliable and happy to do long hours and you have a good shot.