Winemakers ‘win’ with smoke tainted grapes

Narelle and Simon Tolley hope some of their smoke tainted grapes could be turned into a smoke-flavored brandy.

A project to turn smoke-tainted wine grapes into spirits could be a “win” for Hills viticulturists facing growing bushfire risk.
In a trial led by the University of Adelaide, grapes spoiled by smoke from the 2019 Cudlee Creek bushfire are being distilled into brandy.