It makes sense that stuff floating in the air can stick to the grape and thus make its way into the wine. We know that smoke from forest fires does that (with sometimes terrible results). So can aromatics, such as resins from plants. Think rosemary, sage, pines, eucalyptus . . .
"Garrigue" is a hot term now, to describe woodsy flavors in wine (esp in the Rhone). It relates to the native bushes and trees that grow in and near the vineyards, and rosemary is one of those in the Southern Rhone.
I think such botanical influences on wine add to the complexity of the wine, and can foster a unique "terroir" for each vintage and each vineyard. Now, if the grapegrower can just deter any passing irritated skunk . . .
The article is here.
Here's a photo of garrigue (photo credit to Ian Whitehead):
