Machine and hand-harvested Cabernet Sauvignon were compared for chemical, phenolic, and sensory differences. The machine harvested wine had higher titratable acidity and lower pH, but had less anthocyanin. However, color intensity and hue were similar between treatments. The sensory attributes of the wines were significantly different, with most people preferring the hand-harvested wine. This is likely due to a Brettanomyces infection in the machine-harvested wine.