Recent fires in parts of the winelands have posed risks at a local level, affecting individual farms and infrastructure, but have not had a significant impact on South Africa’s overall wine production.
According to Wanda Augustyn, head of brand and communications at SA Wine, the damage was largely confined to specific areas, with some vineyards and on-farm infrastructure, including irrigation systems and pipes, impacted.
Augustyn said these incidents may have short- to medium-term implications for vineyard management and recovery, particularly for affected producers.
However, she emphasised that the fires were limited in scope.
“It is important to note that the fires were limited to relatively small, localised areas and were not widespread across the winelands. As a result, total national harvest volumes and overall wine production are not materially affected.”
She added that producers are well accustomed to managing such challenges and have established risk management practices in place to mitigate damage and support recovery.
Monitoring smoke taint risks
Concerns around smoke taint, a potential side effect of vineyard exposure to wildfire smoke, are being closely managed by the industry.
Augustyn said producers and winemakers routinely monitor grapes during the harvest period for any signs of smoke-related compounds, particularly when fires occur nearby.
Even vineyards not directly affected by flames may experience secondary impacts such as heat and water stress, she noted.
However, the industry has well-established protocols to assess and address potential smoke taint
Mitigation measures in place
Where risks are identified, producers follow a range of strategies to protect wine quality.
Augustyn explained that careful harvesting and gentle handling of grapes are critical, as smoke compounds tend to concentrate in the skins.
Additional measures include removing leaves and other material that may carry smoke particles, processing grapes at cooler temperatures, and limiting skin contact during winemaking. In cases where further intervention is required, winemakers may apply techniques such as activated carbon or yeast hulls, as well as more advanced processes like reverse osmosis to remove volatile phenols.
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“Adjustments in winemaking style, including producing rosé or wines for early consumption, may also be considered.” Augustyn said.
She added that these practices form part of a comprehensive set of protocols that enable the industry to safeguard wine quality, even under challenging conditions such as wildfire events.
