Beyond the human and community impacts of bushfires, grape and wine businesses can be affected through smoke impacts on wine-grapes and the resulting wine. As part of the Australian Government Department of Agriculture, Water and the Environment's Rural R&D for Profit smoke mitigation project, a range of possible remedial treatments for dealing with smoke-affected grapes and wine were evaluated. A range of commercially available activated carbons was demonstrated to reduce smoke taint in the resulting wines, especially when added to grape juice prior to fermentation. Sensory studies performed on two smoke-affected Pinot Noir wines confirmed that blending can be an effective option for remediation of smoke-affected wine. This presentation will discuss the outcomes of winemaking trials with activated carbon and dilution studies to mitigate smoke taint.