19/10/2025
Right, let's discuss AI in wine—without the bu****it. Monday, 20th October at 9am CET, my latest blog of thoughts and a general review of AI and Wine goes live. Here's a brief introduction to what's coming.
Everyone's either acting like it's going to destroy winemaking's soul or save the entire industry. Both camps are wrong.
I've just spent a week researching what AI actually does in vineyards and wineries around the world. Not the hype—the reality. And here's what I found:
🍷 Australian vineyards are paying $2-25 per hectare for AI monitoring that's preventing disease and saving water
🍷 AI-generated tasting notes are "absolutely horrible" according to actual winemakers
🍷 French producers are using ChatGPT to suggest blends—then ignoring half its recommendations
🍷 Californian growers are detecting vine stress weeks before humans can see it
The pattern? AI is brilliant at processing data. Rubbish at replacing expertise.
So why is everyone acting like it's binary—either embrace it completely or reject it entirely?
At Winemakers Rock, we're not interested in following either extreme. We're interested in what works.
Use AI to monitor soil health? Absolutely.
Use AI to decide what wine to make? Get out.
Use AI to make sustainability claims verifiable? Essential.
Use AI to write your brand story? You've lost the plot.
I've written a long-form piece breaking down exactly where AI adds value in wine and where it should never go. It's based on actual research, real-world examples, and zero vendor hype.
Fair warning: it challenges both the AI evangelists and the technology skeptics. Which means it'll probably annoy everyone equally.
But I'd rather have an honest conversation than a comfortable one.
Read it. Tell me where I'm wrong. Let's figure this out together—because this technology isn't waiting for permission.
The wine industry loves tradition. But what if AI could help us preserve craft while scaling quality? New research suggests it’s possible—with one critical caveat.