Wine Tasmania is reminding landholders who have property near vineyards to consider the risks smoke from burn-offs could have on grapes.
The majority of wine grapes have been harvested but there are still some of the later ripening varieties being picked in the next three or four weeks.
“Wine grapes are extremely susceptible to smoke taint, which can render wines unpalatable and therefore unsaleable,” Wine Tasmania’s Sheralee Davies said.
“Their vulnerability grows through the ripening phase and up to the time of harvest, and the resultant can be devastating for grape growers that have spent the past year tirelessly managing their vineyards.
“If you are undertaking burning during this period and have nearby vineyards that may be impacted by smoke, we would encourage you to speak with the vineyard owners or Wine Tasmania to assess and mitigate the potential risk to vineyards.”
Wine Tasmania has developed a map showing vineyard locations, as well as a fact sheet on the impact of smoke to wine grapes.