Eucalyptus/Chamisa&Sagebrush/Garrigue & HumboltCnty

It's pretty well know that eucalyptus trees put out an oil into the air that settles onto the grape skins and imparts that distinctive eucalyptus character to some wines. That's part of the ContraCosta and SeanThackerey terroir...for better or worse.
Several week ago I tasted the Vivac Refosco and got the same chamisa/sagebrush notes I often find in red wines from Paolo d'Andrea's Deming vnyd. I pondered that maybe the chamisa and sagebrush down there in the MimbresVlly desert might emit oils into that air that gives those wines that flavor.
Just got a note (no....definitely not an e-mail...a typewritten short letter) from DarrellCorti, always a wealth of knowledge on any subject you choose (and...unlike LosAlamos guys...not made-up knowledge...but authoritative knowledge), who assured me that they do emit oils into the air and that may very well be responsible for those distinctive character in Deming wines. He goes on to state that the "garrigue" character people get in SouthernRhone wines is probably due to the same phenomena...nearby plants emitting oils into the air that settles on the grape skins.
Puzzle solved. But that got me to thinking (always a dangerous undertaking). Wonder if there's anyway the folks making wine up in HumboltCnty can capitalize on that phenomena??? Gadzooks...the possibilities are astounding. John?? Kimberly??
Tom

Tom,
Don't know about sagebrush in wine, but Mammoth Brewing Company makes one of my favorite IPAs (IPA 395) which has desert sage in it..
-Shaji

Tom; I know of a few instances in which the estimable Mr. Corti has made stuff up. And believed it.

It's pretty well know that eucalyptus trees put out an oil into the air that settles onto the grape skins and imparts that distinctive eucalyptus character to some wines. That's part of the ContraCosta and SeanThackerey terroir...for better or worse.

For me, it's definitely for better. Maybe because I grew up in CA it imprinted on my taste somehow.

I think you're on to something here, Tom. I'd even take the opportunities a step further. From what I understand (via second-hand info only, of COURSE), the medical dispensaries which are all the rage around here have an amazing array of edible and drinkable products ranging from cookies to soft drinks to powdered beverage mix, all with a healthy dose of "medicinal properties". Seems like a good Humboldt County wine would be a natural (or "Mr. Natural") to be included in the lineup. I suppose the fuddy-duddy anti-medicine folks who regulate alcohol might have a slight problem with this, so we probably need to get it passed as an initiative. Perhaps NORML could sponsor a Medical Wine initiative?