Great wine doesn’t start in the cellar — it starts in the soil. Beneath every vineyard is a thriving world of microbes that break down organic matter, support steady nutrient flow, regulate water, and help vines develop strength and balance. These underground communities also influence how grapes form their natural aroma and flavor compounds, shaping the fruit long before harvest. Many people are surprised to learn that tasting notes like berry, citrus, vanilla, or mint aren’t added to wine at all. They come from the grape variety, the environment it grows in, and the way the wine is aged. The soil microbiome plays a quiet but powerful role in that process, adding depth, nuance, and a true sense of place. Healthy soils lead to expressive wines — and that connection is one of the most fascinating stories behind every bottle.