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.
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.
