> Terroir is there before the wine is made and can't really be controlled by the winemaker (except insofar as they choose where to plant or what grapes to blend).

I've met winemakers who think of planting in terms of multigenerational experiments with highly intentional controls for different aspects of soil and micro-climate that may vary on a scale of a single meter, who work to find and train their successors because they will not see the results of some of these experiments in their lifetimes; winemakers who absolutely understand that blending is not just a linear combination of the characteristics of blended wines, but a truly complicated system where certain flavors may heighten others; winemakers who rely on centuries of experience in how funguses and other microorganisms can be used in safe and flavor-enhancing ways.

Winemaking is engineering, just as musical instrument design is (both physical and digital), and just as building a startup is. The presence of human subjectivity as an evaluating oracle in a complex system does not imply that its creators work without intention or without rigorous systems-level thinking.