Fire and smoke

How to reduce risk and increase recovery in the vineyard and winery

As global temperatures rise because of climate change, the likelihood of fire in and around our vineyards will increase. These fires may be due to scheduled burn-offs aimed at reducing fuel loads ahead of fire season, or bushfires that are more difficult to prevent and control. Either way, fire can destroy vines and the resultant smoke (and smoke ‘taint’) can reduce the quality and sale price or viability of the grapes ahead of harvest.

Whilst researchers around the world haven’t yet found the ‘silver bullet’ to prevent or fix smoke taint in grapes and wine, Wine Australia continues to invest in projects aimed at developing practical, cost-effective solutions that growers and winemakers can use to predict, assess, limit or more easily manage the damage caused by smoke. 

Meanwhile, this information aims to save you time by summarising what we have learned to date (from research and hands-on grower and winemaker experience) about how you can prepare for, respond to and recover from fire or smoke in your business.

Further resources

Fire agency and government resources

• NSW Rural Fire Service
• Queensland Fire Department
• South Australian Country Fire Service
• Tasmania Fire Service
• Victoria CFA (Country Fire Authority)
• WA Rural fire division - Department of Fire and Emergency Services

Take care of yourself

Walking into a vineyard after a fire or smoke event has been through can be confronting. Physical and emotional exhaustion from fighting the fire will make matters worse.

A calmer, clearer head will help you see a way forward. Talk to your friends and colleagues, and if you’re not sure where to turn to next, please reach out for professional support.

List of crisis, wellbeing and mental health support services