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Managing farm biosecurity following a fire, flood or dry season is a balance of caring for livestock and paddocks while limiting the introduction of new pests, diseases or weeds onto the property.
When grapevines are exposed to smoke during sensitive growth stages, the resulting wine may contain smoke-related aromas and flavours.
Smoke exposure of grapevines and the development of smoke-related characteristics in the resulting wines is an increasing issue for the wine industry.
Farmers have asked the questions below after serious fires in the agricultural areas of south-west Western Australia.