Many of you may be familiar with a distinct minty, camphor aroma in certain Napa or Australian red wines.  Heitz’ Martha’s Vineyard in the Napa Valley is one of the more famous for this character.  Researchers in both countries have since established what many producers have known for a long time – that the minty aromas originate from the fragrant oils of nearby eucalytpus trees which are cast onto the grapes and leaves and then fermented with the skins.  The compound is “eucalyptol” aka 1,8 cineole and the species e. globulus more commonly known as the Blue …