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SubscribeSome may like the infusion of smoke in their spirits or cocktails, but in wine an ashy, barbecue-like palate leaves much to be desired. Unfortunately, as recent wildfires and their lingering smoke put a damper on West Coast wine countries, the risk of smoke taint rises, alongside concerns of how to manage the damage. For grape growers and winemakers across California, Oregon and Washington, smoke-taint damage is a major issue that the industry, agricultural researchers and insurance companies actively seek to address.
Researchers in Australia were the first to notice the risk in 2003, when they linked atmospheric smoke to a taint in wine. Here the issue has come to a head more recently, currently playing out in Kunde Enterprises, Inc. v. National Surety Corp., a lawsuit filed in October 2019 and pending in federal court in Oakland. Kunde, a family winery in Sonoma Valley, alleges that its insurer wrongfully denied coverage for smoke-taint damage caused by the October 2017 wildfires. The insurer claims that some of the allegedly damaged grapes were exposed to smoke while they were on the vine. Another case, Vintage Wine Estates (VWE)’s smoke-taint lawsuit against its insurance company is scheduled for a jury trial in 2022 in San Francisco U.S. District Court.
The outcome of these cases will have significant implications on the industry, and some insurers are already reacting to the recent claims by adding new exclusions to their policies.
As a result, the big question on everyone’s minds is “Will my insurance cover smoke-taint damage to my grapes and/or wine?” The answer is not so simple, but as more research is available and more industry leaders and insurers address the issue, there are some emerging risk management best practices that both growers and wineries can follow:
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