The TasVine map assists landscape fire users in reducing potential negative impacts of fire and smoke on their neighbouring vineyards. The map provides information on where vineyards are located and is split into two layers. One layer is the location of Wine Tasmania members with contact details, the other is non-members, 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. Consultation with local vineyards will give a better estimate of these danger times. 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.

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 and email return. 


New Vineyards Registration

Please click here, fill out the short questionnaire and email return.