The Western Cape wine business was really put to the test by the 2025 wildfire season. Where climate unpredictability is becoming a part of the working environment, the Cape wine business is adapting, Cape {town} Etc reports.
From volunteer training and landscape management to fermentation science, the industry has begun to prioritise preparedness, community and practical intervention. These efforts have really demonstrated the industry and community’s innovation, coordination, and cooperation.
While the Western Cape’s climate is the perfect conditions for wine production, the hot summers, mountain terrain and strong wind leaves a high risk of the spread of wildfires. This is why it is so important for the wine industry to prioritise risk prevention.
Director of Operations for the Volunteer Wildfire Services in the Western Cape, Jeremy Rose, stands on the idea that wildfire response relies on strategy. Members of the public, especially those employed in agriculture, can participate in organised firefighting and fire management training provided by Volunteer Wildfire Services.
Cellar teams, farm labourers, and vineyard managers can acquire a realistic grasp of fire behaviour, safety measures, and suppression techniques. ‘The more people understand how fire behaves, the more effective the response,‘ Rose explains.
Last year’s wildfires came close to affecting La Bri in Franschhoek, with General Manager Irene de Fleuriot explaining that, ‘the closest the fire came to us was about two kilometres away.‘ When the threat of fire approached, the La Bri team responded quickly, with a tractor and sprayer positioned as a makeshift response vehicle.
The agricultural community in Franschhoek relies on the community, with a WhatsApp network in place to alert farms quickly and provide help. ‘If someone has a bakkie with a water tank on the back, off they go,’ de Fleuriot says. ‘Everyone helps everyone.‘
The collective response of the community plays a huge role during wildfire season, with water tankers being shared across farm boundaries. ‘The community has been phenomenal,‘ Fleuriot says. ‘Feeding firefighters, providing water, stepping up wherever needed.‘
Several factors within the industry affect the spread of wildfires, including alien vegetation and smoke taint. Many wine farms in the area do their best to confront these challenges, with La Bri recently turning what had been a brush and pruning waste site into bare sand in an effort to get rid of any kindling that may potentially catch fire.
Farms that manage to avoid the wildfire are still at risk, with smoke affecting their crops. Rain won’t remove the smoke chemicals that have been absorbed into grape skins. Products like ClearUpTM BIO have made a huge difference in recent years, allowing undesirable compounds to be removed from crops without drastically affecting wine production.
Going into 2026, the wine industry has prioritised practical actions for risk prevention, including:
- Increased involvement in wildfire training for estate teams and agricultural workers
- Coordination of alien vegetation removal
- Early smoke-taint testing
- Strengthening communication networks
- Financial and logistical support for volunteer firefighting services.
Before the next fire season starts, volunteer capacity needs to be established. Donations support operating infrastructure, vehicles, training, and protective gear.
The Vinimark wine company has contributed support to Volunteer Wildfire Services for the upcoming season, with the service welcoming further public support through SnapScan, EFT, card payments and monthly debit orders, with Section 18A certificates available for qualifying donor contributions.
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Picture: Ashley Roy / Supplied
