Like your wine with a bit of a smoky taste....

[Rock]

Originally Posted by 77T

Tragic circumstances but an interesting question. Many vintners using Cab or Pinot grapes sit in barrels for years to acquire some complexity. Just wonder if starting out in a fermentation run with such a smoky start would leave its mark in more deeper tones once bottled.

From what I have read, Paul, the answer is "yes".
There are apparently some things that can be done in processing to reduce the 'smoke-taint' in grapes that are only mildly affected but for severely affected grapes the options are really only to capture the grape-spirit to use in fortification.