Monitoring Smoke Taint

Smoke Taint Testing: Laboratory Services, Sample Preparation & Drop-Off Locations

Recent bushfire activity across parts of Victoria has resulted in periods of smoke exposure in some regions. While impacts vary by location and timing, testing is available.

The information and resources below are provided to support growers and winemakers to access smoke taint testing where appropriate and make informed decisions during the 2025–26 season.

Laboratory Services

Where to get my grapes/wine tested

There is currently one NATA-accredited laboratory service available for smoke taint testing for Victorian wine businesses:

AWRI Commercial Services (Affinity Labs)

If you have any questions regarding the sample process please contact:
Affinity Labs (08) 8313 6600 or customerservice@affinitylabs.com.au

Preparing Samples & Where to Send Them

Timely analysis is critical and can be complicated, particularly when smoke exposure continues between sampling and harvest. To ensure results are reliable, all grape samples must be collected, prepared, labelled and frozen in line with the Affinity Labs sampling protocol.

The following resource outlines Affinity Labs’ sampling and preparation requirements:

Affinity Labs Grape Sampling Protocol (PDF)

Frozen samples are delivered to central host winery drop-off points, with consolidated transport to Affinity Labs in Adelaide coordinated by Agriculture Victoria. This process supports timely testing while maintaining sample integrity.

Details on drop-off timing and responsibilities are outlined here:

Central Drop-Off Protocol – Frozen Grape Samples (PDF)

Sample Receival Sites (Central Drop-Off Locations)

Frozen grape samples can be delivered to one of the following nominated host winery freezer drop-off points. These sites act as drop-off locations only.

Milawa (North East Victoria)
Brown Brothers – Cellar Door
113 Main Street, Milawa VIC 3678
Samples must be delivered between 9am - 4.00pm

Yarra Valley
Domaine Chandon Australia – Winery (not Cellar Door). Drop off instructions here
727 Maroondah Highway, Coldstream VIC 3770
Samples must be delivered Monday-Friday, 8am - 5.00pm

Central Victoria (Nagambie region)
Collections will begin from the 16th February 2026
Drop off location will be announced next week

Collection schedule
Samples must be delivered fully frozen by Wednesday morning each week.
Consolidated collections occur weekly on Wednesdays at 9.00am for a four-week period. Late deliveries will not be included in that week’s collection and will be carried over to the following week.

With support from Agriculture Victoria, consolidated shipping of samples for smoke taint testing is available via AWRI Commercial Services (Affinity Labs), with central frozen grape sample drop-off points.  Agriculture Victoria is providing the logistics and consolidated shipping and wineries/growers are responsible for the Affinity lab testing and analysis fees.

Responsibilities and costs

Growers and wineries are responsible for:

• collecting, preparing and freezing samples correctly

• setting up an account directly with Affinity Labs

• paying laboratory analysis fees

• confirming sample drop-off by emailing Andy Clark, Agriculture Victoria, and include:
  - Sample Name
  - Company Name
  - Contact Name
  - Email
  - Phone number
  - Grape Variety
  - Region
  - Sample drop-off location
  Email: andy.clark@agriculture.vic.gov.au

Host wineries act as drop-off points only and are not responsible for:

• checking sample preparation

• organising transport

• covering laboratory costs

Interpreting Results

What do the numbers mean?

Receiving your laboratory report is the easy part. Interpreting what the results mean for your business and your wine is more complex.

There is no absolute guide to how a wine will taste or smell based solely on laboratory results. Decisions on how to manage smoke-affected fruit are influenced by many factors and may vary by variety, block and intended wine style. Wine Victoria recommends considering:

• Wine style: Sparkling, white, red and fortified styles can show smoke characters differently and may present different risk profiles.

• Harvest method: Minimising maceration and keeping temperatures low can help manage potential taint.

• Release timing: Perceived taint can increase over time. Earlier release styles may reduce risk exposure.

• Route to market: Consider distribution strategies that align with faster release and consumption where appropriate.