A briefing session on smoke taint for Tasmanian winemakers and grapegrowers will be held on Wednesday 13 February (10am-noon) at Winemaking Tasmania in Cambridge.
Tasmania is currently in the midst one of the most severe bushfire seasons in many years and there are big concerns about smoke taint.
Winemaking Tasmania, in partnership with the AWRI and La Trobe University, have introduced a “world’s best practice framework” for the sensory and scientific assessment of potential smoke taint. This will be applied to all fruit from vineyards deemed to have some risk of smoke taint.
“It is critically important for all Winemaking Tasmania clients and growers to attend this briefing session in order to better understand the potential risks of smoke taint to their vineyards or finished wines to be made from the 2019 vintage,” chief winemaker Glenn James said.
“This briefing session and presentations will also contain a significant volume of scientific data and details around smoke taint measurement protocols which will not be shared in the industry-wide briefing later on the same day.”
The panel of experts include Glenn James; Con Simos, group manager, Industry Development & Support, AWRI;
Mark Kristic, business development manager, AWRI; and Professor Ian Porter, Department of Animal, Plant & Soil Sciences, La Trobe University.
“The objective of this session is to communicate and share in more detail the science, both known and unknown, of smoke taint in wine grapes and to clarify or repudiate many of the common and inaccurate assumptions in this area of knowledge,” Glenn said.
“Ultimately, we want our clients and growers to come away from the event more informed and hopefully with a greater sense of comfort and ease around how we will collectively navigate these complex issues affecting the 2019 vintage.”
Confirm your attendance with Molly Eaves at email@example.com or call 03 6232 9400.