Given the current bush fire situation, it is likely that we're going to end up with enough grapes to make around of 1000 litres of smoke tainted wine; that is, if we pick the grapes and make the wine. I was thinking of perhaps making a barrel (220 litres) of Pinot Noir as normal and then running it through a pot still for our own personal consumption. Given that smoke is a quite acceptable flavour in whiskey, I can't see why it wouldn't work in brandy.
What do you think? Worth doing? Not a lot to lose is my thinking.
Rolf