2020 saw unprecedented wildfire impacts to the vintage in both the northern and southern hemispheres. It is widely understood that wine grape vineyards exposed to fresh wildfire smoke can result in the loss of grape quality and render crops unsuitable for fine wine production. However, too often growers, winemakers and managers lack the knowledge and tools needed to make timely, informed decisions about the status of wine grapes exposed to smoke and how to prevent or mitigate damage when smoke events occur. The lack of science-based information and effective tools leads to uncertainty and the potential for greater losses than should otherwise occur. Dr. Anita Oberholster will identify key findings and knowledge gaps challenging industry operators about the real impacts of smoke on grapes. An international panel of winemakers will then present their methods and insights on how to manage expectations, grower relations and best practices for assessing wine production during smoke events and into the cellar post-fermentation.