I am hearing about lab-made wine for decade or two. There was famous experiment by some university in Japan that took Domain de Romanee Conti, which is one of the most expensive wine, analyze it on HPLC machine and then took precisely same compounds in same quantities and created another wine. After they mixed it they realised it was not good at all and doesn't really tasted as a wine.

The thing with wine is that it is structural: the taste and smells are created by letting compounds build into complex structures, those structures are build during growing as well as during fermentation. Just by examining some potentionaly compound(s) that are present in good wines and adding them to solution doesn't make a better wine.

Sure you might be able to use some cheap base wine and enhance it with flavouring to create bit better wine, but creating wine from scratch would be very difficult process. On the other hand, most of the industrial wines (those cheap wines in grocery shops) are created this way.