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Generative AI in the workplace, trials in the field, and industry-relevant research took centre stage at this year’s Grape Days events in Central Otago, Hawke’s Bay and Marlborough.
Audiences were given a Bragato Research Institute research update on the powdery mildew national survey, disease resistance varieties breeding programme, Carbon Calculator, and a project targeting inhibition of botrytis cinerea laccases, before moving to the potential uses of AI in wine.
Rachel Durie and Lee Matheson, from Perrin Ag, offered insights into the use of GenAI on dairy farms. Their report for DairyNZ, The Opportunities of Artificial Intelligence for New Zealand Dairy Farmers, indicated that farmers who are engaging with the technology use it to make better, more informed and faster decisions, reduce time spent on repetitive tasks and improve communication. Limitations are typically due to the user not giving enough background information, Rachel said. “It comes back to prompts and using it in the right way.”
In each region the presentation was followed by a wine industry panel on real world use and potential for the technology. Brenton O’Reilly from Te Mata started using GenAI a few years ago, to gain efficiencies in areas like HR and finance, “and it’s worked really well so far”. He said it was important that AI had access to the right source of information, such as their own company data. “The better the data source you provide to the model, the better the output you will get.” He and David Bullivant, from Babich Wines, also warned of hallucinations, as well as the need to protect company information while using the tools. They all urged people in workplaces to use paid versions of the software in order to protect their data.
There’s a wealth of research available to New Zealand winegrowers, Dr Damian Martin told attendees during a session on Smarter Decisions in the Vineyard, which was followed by panel discussions on vineyard innovations and trials.
In Hawke’s Bay and Marlborough, BRI scientist Dr Paul Epee presented early results from the Next Generation Viticulture programme (see page 51), Stewart Field looked at the effect of root carbohydrate reserves on productivity, and Dr Cen Liau discussed powdery mildew fungicide resistance. Dr Leandro Dias Arauji from Lincoln University spoke in all three regions about a comprehensive survey of elemental sulphur residues on Pinot Noir across multiple vineyards, and the correlation between total sulphur application and residue levels at harvest. She was followed by Dr Bruno Fedrizzi, looking at how key winemaking factors influence aroma development in New Zealand Pinot Noir, with a focus on volatile sulphur compounds.
Winegrowers are constantly being pushed to reduce farming costs, cut carbon emissions and improve vineyard sustainability. Recent work conducted by Thoughtful Viticulture, in collaboration with the United States Department of Agriculture (USDA) and the South Australian Research and Development Institute (SARDI), shows promise to achieve all three.
The 36th Southern Pinot Workshop will be held from 20–22 January 2027.
It has been 20 years since the inaugural Burgundy Exchange, in which a group of young Central Otago winemakers and viticulturists are selected to head to Burgundy each vintage, before French participants travel to New Zealand for a Central harvest.
Growers and farmers are being encouraged to have an important conversation before the coming season starts: how to prolong the effectiveness of the crop protection tools they rely on.
