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Smoke Dispersal Estimator — Important Notice

The smoke dispersal tool uses wind forecast data and a simplified atmospheric model to provide a visual estimate only of potential smoke movement from your property.

Before using this tool, please understand:

This tool must not be used as the sole basis for any decision to light a fire. Grapewatch and Tamar Wine accept no liability for any loss or damage arising from reliance on this estimator. Always contact Tasmania Fire Service for current burn permit conditions.

🍇 Tamar Valley Grapewatch

Live harvest status for Tamar Valley & Pipers Brook vineyards

Page loaded: 27 Jun 2026, 12:39pm AEST
3
🔴 Grapes on Vine
7
🟡 Harvest Imminent
10
🟢 Harvested
7
⚪ Not Updated
What is Grapewatch? Grapes are highly susceptible to smoke taint from bonfires and burns during harvest season. Tamar Valley vineyards update this page throughout the harvest season so the community and Tasmania Fire Service can understand current smoke risk before issuing burn permits. If vineyards show grapes still on the vine, please consider postponing burns.

📍 Vineyard Map

Grapes on Vine
Harvest Imminent
Harvested
Not Updated
🔥 Smoke Dispersal Estimator
Enter your property address to see an estimated smoke plume from your location based on the wind forecast for the selected day. Helps you understand whether a planned burn may affect nearby vineyards with grapes still on the vine.

Map shows vineyards that have provided location data. Click a marker for details.

💨 Regional Wind Forecast

Hourly wind forecast for each wine region — updated from Bureau of Meteorology data. Low winds allow smoke to linger near its source; stronger winds disperse smoke more rapidly but may carry it further. Select a day to view ahead.

🍇 Tamar Valley

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🍇 Pipers Brook

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Wind data sourced from Open-Meteo using BOM ACCESS-G model. Forecast shown for midday of selected day. Wind conditions indicate smoke dispersal potential — not a direct measure of smoke risk at any specific location.

Tamar Valley Vineyards

Pipers Brook Vineyards

Status Guide

🔴 Grapes on Vine Grapes remain on the vine. Smoke risk is active. Please postpone burns.
🟡 Harvest Imminent Harvest expected within approximately 2 weeks. Avoid burns if possible.
🟢 Harvested Grapes have been picked. Smoke risk from this vineyard has passed.
⚪ Not Updated This vineyard has not yet updated their status this season.

❓ Frequently Asked Questions — Smoke Taint & Grape Harvest

The following information is drawn from published research by the Australian Wine Research Institute (AWRI) and leading academic institutions. References are provided for each answer.

What is smoke taint and why does it matter?+
Smoke taint occurs when smoke compounds are absorbed by grape berries and transferred into wine during production. Affected wines develop highly undesirable aromas and flavours — described by researchers as smoky, bacon-like, campfire, ash, burnt, and ashtray characters — which are considered serious defects. Once present, smoke taint is extremely difficult and costly to remediate, and in severe cases renders a wine unsaleable. The economic impact on Australia's wine industry alone amounts to hundreds of millions of dollars in affected seasons.
References: AWRI — Smoke Taint Resources · Moreira et al. (2021), PMC — Techniques for Mitigating Smoke Taint
How does smoke actually get into grapes?+
When smoke is present in a vineyard, volatile phenol compounds in the smoke are absorbed directly through the grape berry skin. The vine then converts these compounds into bound glycoside forms — essentially locking the smoke compounds to sugar molecules inside the berry. This is believed to be the vine's defence mechanism, but it creates a hidden problem: the bound compounds are odourless in the grape, meaning smoke-affected fruit can appear and taste normal at harvest, only revealing the taint during and after fermentation when enzymes release the volatile phenols. This makes smoke taint exceptionally difficult to detect before significant investment in harvest and production has already been made.
References: Wine Enthusiast — The Complex Science of Smoke Taint · Kennison et al. (2007), Journal of Agricultural and Food Chemistry
When are grapes most vulnerable to smoke damage?+
Research indicates grapes are most susceptible to smoke damage in the first seven days following veraison — the point at which grapes change colour and begin ripening. However, vulnerability continues right through to harvest. Earlier smoke events prior to veraison can also have an impact depending on smoke type and density. This means that throughout the entire ripening and harvest window — typically February through April in Tasmania — smoke exposure from any source, including bonfires, stubble burns, and prescribed burns, presents a genuine risk to fruit quality.
References: Wine Enthusiast — The Complex Science of Smoke Taint · HORIBA — Detection of Smoke Taint (Wilkinson, University of Adelaide)
Can grapes be washed to remove smoke compounds?+
No. Washing grapes does not remove smoke compounds because volatile phenols are rapidly transported into the skin cells of the berry itself, not simply deposited on the surface. Once absorbed, the compounds become chemically bound within the fruit and cannot be washed away. Similarly, smoke-taint marker compounds do not disappear or significantly decrease during the ripening period following exposure. There is no practical field remedy once absorption has occurred, making prevention the only reliable strategy.
References: Washington State Wine Commission — Smoke Impacts FAQ · AWRI — Smoke Taint Resources
Does distance from a fire or bonfire affect the risk?+
Distance alone is not a reliable predictor of smoke taint risk. Research has established that many factors interact: the temperature of the fire or burn, wind speed and direction, local topography, smoke density, and duration of exposure all play a role. Any smoke experienced in a vineyard is considered a potential risk. Critically, fresh smoke — defined as smoke less than 24 hours old — carries the highest risk. This is why local burns, including bonfires and stubble burns close to vineyards during the harvest window, are of particular concern, as they produce dense, fresh smoke at close range.
References: Washington State Wine Commission — Smoke Impacts FAQ · HORIBA — Detection of Smoke Taint (Kennison et al., 2009; 2011)
Are bonfires and stubble burns a recognised source of smoke taint?+
Yes. While much research has focused on bushfire and wildfire smoke, the Australian Wine Research Institute specifically identifies stubble burning as a recognised source of smoke taint in grapes and has published a dedicated fact sheet on this topic. Local burns — including residential bonfires, agricultural stubble burns, and prescribed burns — produce smoke that is chemically capable of causing smoke taint. The proximity of these burns to vineyards, combined with the dense and fresh nature of the smoke they produce, makes them a meaningful risk during the harvest season. This is the core reason Tamar Wine developed Grapewatch — to help the community understand when grapes remain on the vine.
References: AWRI — Stubble Burning as a Source of Smoke Taint in Grapes
Can smoke taint be fixed during winemaking?+
Partially, but at significant cost and with limitations. Current research identifies activated carbon fining and reverse osmosis as the most viable commercial remediation treatments. However, these treatments can remove other desirable wine compounds alongside the taint markers, affecting overall wine quality. In severe cases, even treated wines remain unsaleable. No singular solution capable of fully maintaining wine quality while eliminating smoke taint has yet been identified. Prevention — keeping smoke away from grapes on the vine — remains the most effective strategy by a significant margin.
References: Moreira et al. (2021), PMC — Techniques for Mitigating Smoke Taint While Maintaining Quality · Agrovin — How Smoke Taint Affects Wine Quality
Is smoke taint a growing problem for the wine industry?+
Yes, significantly. As climate change increases the frequency, intensity and duration of fire seasons globally, smoke taint has become one of the most pressing challenges facing wine producers worldwide. Australia — and Tasmania in particular, with its cool climate, world-class sparkling wine production, and growing bushfire risk — is at the forefront of both the problem and the research response. The Australian Wine Research Institute has led much of the global research on smoke taint detection, measurement and mitigation. A growing body of peer-reviewed research from Australia, California, Washington State, and South Africa reflects the scale of the industry's concern.
References: Moreira et al. (2021), PMC · Scientific Reports (2024) — Smoke Impact on Red Wine Varietals · AWRI — Smoke Taint Resources
How is Grapewatch helping to address this risk?+
Grapewatch is a free community initiative developed by Tamar Wine. Participating vineyards self-report their harvest status throughout the season, providing the local community with a real-time picture of where grapes remain on the vine. This information is intended to help residents make considerate choices about the timing of bonfires and burns. Grapewatch does not replace formal fire safety processes — it supplements them with locally relevant, vineyard-sourced data. Vineyards wishing to participate can contact info@tamarwine.com.
Initiative by Tamar Wine — Tamar Valley Wine Tours
Where can I find more information on smoke taint research?+
The following are recommended resources for further reading:
Grapewatch is not affiliated with any of the above institutions. Links are provided for informational purposes.

Vineyard data self-reported and updated throughout the harvest season · grapewatch.com.au · tamarwine.com · info@tamarwine.com