Tasmania 2025 wine grape harvest begins

Harvest Season Overview

The 2024/25 Tasmanian wine grape harvest is expected to be one of the best in recent years, with favorable seasonal conditions and a favorable climate. The harvest season typically runs from late November to early April, with the peak period usually occurring between December and January.

Key Factors Influencing the Harvest

Several factors have contributed to the favorable conditions for the 2024/25 harvest. These include:

Cooler temperatures: The region experienced a cooler-than-average winter, which helped to reduce the risk of frost damage to the grapevines. Adequate rainfall: The region received sufficient rainfall during the growing season, ensuring that the vines received the necessary moisture to produce healthy grapes. Good soil health: The soil conditions in Tasmania are generally well-suited for grape production, with a mix of clay, silt, and sand providing good drainage and aeration. ### Harvest Expectations*

Harvest Expectations

Wine Tasmania’s Viticulture & Winemaking Officer, Paul Smart, is optimistic about the harvest prospects.

The organization is urging winegrowers to take precautions to protect their vineyards from smoke.

The Risks of Smoke to Vineyards

Smoke from bushfires can have a devastating impact on vineyards, causing damage to crops and equipment, and potentially leading to the loss of entire harvests. The risks associated with smoke exposure are numerous and varied, and can have long-term consequences for wine producers. Damage to crops: Smoke can damage or destroy grapevines, reducing yields and affecting the quality of the wine. Damage to equipment: Smoke can also damage or destroy equipment, such as irrigation systems, pruning tools, and other machinery.

Smoke from bushfires brings unique challenge to wine industry, affecting quality and character of wine.

The smoke from the bushfires has travelled across the state, bringing with it a unique challenge for the wine industry. While the smoke from the bushfires on the west coast has not directly impacted the vineyards, it has still had a significant effect on the wine industry.

The Impact of Bushfire Smoke on the Wine Industry

The smoke from the bushfires has travelled across the state, bringing with it a unique challenge for the wine industry. The smoke, which is rich in particulate matter and other pollutants, can have a significant impact on the quality and character of wine.

Effects on Wine Quality

The smoke can impart a smoky flavor to the wine, which can be desirable in some cases but undesirable in others. The particulate matter in the smoke can also cause damage to the wine’s skin and membranes, leading to a loss of flavor and aroma compounds. The smoke can also affect the wine’s color, causing it to become more brown or gray. ### Effects on Wine Character*

Effects on Wine Character

The smoke can also affect the wine’s character, causing it to become more robust or full-bodied. The particulate matter in the smoke can also cause the wine to become more tannic, leading to a drying sensation in the mouth. The smoke can also affect the wine’s acidity, causing it to become more pronounced or less pronounced. ### Implications for Wine Producers*

Implications for Wine Producers

The smoke from the bushfires can have a significant impact on the quality and character of wine, making it more challenging for wine producers to produce high-quality wines. Wine producers may need to take steps to mitigate the effects of the smoke on their wines, such as using smoke-removing filters or adjusting their winemaking techniques.