Australia is finding an unexpected bright spot in Canada, where wine exports jumped 20% to A$188 million. But as US wines lose ground, a bigger question is emerging: how badly are tariffs hurting American wine demand?

Australian wine exports to Canada surged 20% in value to A$188 million in the year to June 2026, while volume rose 13% to 69 million litres. The gains came partly as US wines became less available during the Canada-US trade dispute, allowing Australian producers to capture market share.

The result stands out against a global slump. Australia’s total wine exports fell 7% to A$2.30 billion, while exports to the US plunged 27% to A$229 million.

And Australia is not alone in feeling the pain. US wine imports dropped 25.2% in value and 16.8% in volume during the first half of 2026. Australia, Chile and South Africa suffered particularly sharp falls, with export values down around 40%.

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Wildfire smoke triggers different genetic responses in grape varieties, offering new clues to why some fruit may be more vulnerable to smoke taint.

Researchers studying Shiraz and Chardonnay found that grapes switch on particular genes after exposure to smoke. These genes are involved in how the fruit responds to and processes smoke-derived compounds.

The response varied significantly between the two varieties. Chardonnay activated 15 glycosyltransferase genes, compared with five in Shiraz, suggesting that grape varieties may handle smoke exposure in quite different ways.

The findings build on earlier research identifying specific grape genes involved in the response to smoke. Rather than revealing a single “smoke taint gene”, the latest work points to a wider network of genetic responses.

That could eventually help breeders identify varieties with greater resilience to wildfire smoke, while giving growers and winemakers better ways to assess the risk to grapes after a fire.

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Europe’s vineyards are racing through one of their earliest harvests on record. Heat and drought have accelerated ripening from Burgundy to Valpolicella, while growers face lower yields, compressed picking windows and difficult choices over freshness, acidity and wine style.

Burgundy’s harvest has broken a record dating to 1556, with healthy fruit showing high sugars but surprisingly good acidity. In Abruzzo, drought has shrivelled grapes, caused sunburn and cut yields by up to 70% in the worst sites. Alsace has also recorded its earliest start, with heat producing uneven ripeness.

Across Europe, Spain, France, Italy and Germany are harvesting days or weeks early. Smaller berries and lower acidity are common concerns, although dry weather has reduced disease pressure in Germany and Switzerland.

Germany is deliberately picking earlier to avoid excessive sugar and high-alcohol wines, reflecting demand for lighter styles.

In Bordeaux, water availability is crucial: older vines are coping better, while heat, sunlight and water stress are producing more tannic, concentrated fruit. It is hoped the recent rain could restore more balance in the grapes.

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England’s wine industry celebrated a record harvest in 2025 but faces growing commercial challenges as a surge in production leaves many wineries battling excess stock and downward pressure on prices.

English wine production climbed 55% in 2025 to 124,377 hectolitres, equivalent to more than 16.5 million bottles, following a warm, dry growing season that delivered high yields and excellent fruit quality. White wine output more than doubled, while favourable weather boosted ripeness across key varieties including Bacchus, Solaris and Pinot Noir.

The sector continues to expand, with more vineyards, increasing investment and exports rising by 35%. Still wines are also becoming a larger part of production as regions such as Essex build a reputation beyond sparkling wine.

However, the bumper crop has intensified an existing supply glut after stocks from previous vintages remained unsold. Larger producers have relied on heavy discounting, squeezing margins for smaller wineries. While wine tourism and exports are providing some relief, the industry must grow demand at home and overseas if it is to maintain profitability without sacrificing value.

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Ian Harris MBE has been installed as the 531st Master of the Worshipful Company of Vintners, bringing nearly five decades of wine industry experience to one of the trade’s oldest and most respected institutions.

Harris will spend the coming year representing the Vintners’ Company while supporting its work in the wine trade, education, charitable giving and fellowship. Best known as chief executive of the Wine & Spirit Education Trust (WSET) from 2002 to 2022, he oversaw the organisation’s remarkable international expansion.

The appointment has particular significance given the Vintners’ Company helped establish WSET in 1969 and remains a long-standing supporter of wine education. Harris, who received an MBE in 2018 for services to the wine and spirits industries, said it was a tremendous honour to serve as Master and looked forward to the year's industry events.

He succeeds Richard Wilson MBE. Founded on medieval wine trade roots and granted a royal charter in 1363, the Vintners’ Company continues to support education, scholarships and charities including The Drinks Trust.
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France's relentless summer heat and prolonged drought is leaving its mark on the 2026 vintage, with devastating wildfires sweeping southern vineyards as growers begin the earliest grape harvest ever recorded. Heat and drought are forcing harvests weeks ahead of normal while raising fresh concerns over crop losses and wine quality.

More than 11,000 hectares have burned in southern France, prompting mass evacuations and a red fire alert across several departments. Vineyards in Minervois and Roussillon have suffered fire damage, while producers fear smoke taint could affect grape quality, echoing problems seen after previous wildfires.

In Provence, a fast-moving wildfire burned around 2,500 hectares near the picturesque village of Cotignac in the Var. Local wine producers described scenes of devastation as flames swept through tinder-dry forests, threatening homes, vineyards and wildlife.

At the same time, growers have begun harvesting grapes earlier than ever before. The first fruit was picked in Fitou on 15 July, with many regions expecting harvests one to two weeks ahead of last years early harvest. While winter rains initially promised a generous crop, continued heat and drought are shrinking berries, stressing vines and threatening yields, highlighting how increasingly extreme summers are impacting French wine production.

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