The TasVine map locates every vineyard in Tasmania and is used by landscape fire users in reducing potential negative impacts of fire and smoke on their neighbouring vineyards and during Biosecurity events. This map is managed and updated by Wine Tasmania and broken down into two categories:

  • Wine Tasmania members, with contact details
  • Other vineyards, without contact details

Grapevines that are exposed to smoke can be at risk of producing a wine that is affected by smoke taint and is unpalatable and therefore unsaleable. When vineyards and grapes are exposed to smoke this can result in wines with undesirable sensory characters, such as smoky, burnt, ashy or medicinal, usually described as ‘smoke tainted’. The key factors that determine whether smoke-exposed grapes become tainted are the grapevine growth stage, grape variety, smoke composition and the length of smoke exposure. It is not only important to understand the effects of smoke taint but to know when during the growing season grapevines are susceptible to smoke. The highest risk period is from Veraison to Harvest, which can occur from late January through to May/June. Smoke taint can occur in extreme conditions any time that there is fruit on the vine.  More information on smoke taint can be located on the Australian Wine Research Institute's website. Wine Tasmania's fact sheet, "Smoke Taint in Wine Grapes", can be downloaded here.

We urge all fire users to consult with local vineyards well in advance of planning a burn, to give a better estimate of the risks of fruit loss. 

The TasVine map is available for anyone to access. Anyone planning to light a fire is encouraged to review the map to determine the risk the subsequent smoke poses to vineyards down-wind and to contact nearby vineyards and / or Wine Tasmania to discuss potential impacts and timing.

To request access to TasVine

Please click here, fill out the short questionnaire. 

New Vineyards Registration

Please click here, fill out the short questionnaire.