Bushfire smoke affects Yarra vineyards

BUSHFIRES in Victoria's Yarra Valley premium wine region are estimated to have damaged more than 150ha of grapes.

BUSHFIRES in Victoria's Yarra Valley premium wine region are estimated to have damaged more than 150ha of grapes.

This is just weeks before they were due to be harvested.

At least 29 vineyards in the area have been damaged or destroyed by fire, while the boutique Roundstone, Yarra Yarra and Calders wineries were also wiped out. The Yarra Valley Wine Growers Association said the affected area represented only about 5 per cent of the region's total vineyard plantings, but the potential for additional damage from smoke taint was increasing.

Southerly winds kept the valley largely free of smoke until February 13, when the wind shifted to the east, pushing smoke from backburning efforts in the Yarra Ranges towards vineyards and increasing the risk of smoke damage to later maturing varieties. In addition, extremely hot weather before the fires and poor conditions during the spring fruiting season have led to reduced harvest levels, with some yields between 30 and 50 per cent below expectations.

Rob Dolan, general manager at Sticks winery in Yarra Glen, said he expected to process only 1000 tonnes of grapes this year, down from earlier expectations for a crush of 5000 tonnes.

"Anything that's had bushfire on it or around it will probably have problems, both from the heat and the smoke," he said.

"The smoke in the atmosphere is the big question ... later ripening varieties are going to have some problems."

Phil Sexton, owner of Giant Steps winery in Healesville, said his 2009 vintage would be about 60 per cent smaller than 2008 after fire damaged half of the 12ha Tarraford vineyard and another 2.4ha of chardonnay grapes at his Sexton vineyard.

"We don't know if the vines are going to survive yet," he said.

The extent of smoke taint had yet to be determined, but no damage was evident on any grapes harvested so far, although with another month of harvesting yet to finish, much depended on the level of smoke remaining in the area.

"The fruit we've already got in is terrific," Mr Sexton said.