Following a large number of bushfires in Australia there is a risk of smoke tainted grapes.
The Australian wine industry has experienced an ominous start to the growing season, with heatwave conditions and extensive bushfires in New South Wales, South Australia and Victoria. The most high-risk period for sun damage and smoke taint is from the onset of veraison. There are several white and red winemaking techniques that could assist to minimise the smoky character in finished wine.
Please refer to the guides for recommendations and suggestions to minimise the impact of smoke taint. Do not hesitate to contact us if you would like any further assistance.