Synthetic Wine/Vinous Alchemy?

I am reading an article from Meininger's Wine Business International titled Laboratory wine: a breakthrough or a travesty?. It was published in July, 2016, so now this information is more than 2 years old.
Mardonn Chua and his colleague Alec Lee, founded Ava Winery, a San Francisco-based start-up whose aim was to replicate famous wines. They believde that creating synthetic wine was a chemistry problem, not a wine problem. Replicate the molecules, replicate the wine.
Here is the rationale of Dr. Simpson, the founder of Cara Technology, who developed stabilised flavour standards – capsules full of chemicals – used to educate tasters to recognise individual flavours and aromas:
Once it’s clear which chemicals are most significant, “you’ve got the recipe. When it comes to these experiments in wine, they’ll add in some acidity, some sugar, some alcohol, so it’s a base. You then add the odour chemicals on top, and you’ve now got a colourless glass of water that has exactly the same flavour compounds as you’d find in real wine.”
Fast forward to December 2018, Meininger's Wine Business International has an update on Chua and Lee's Excellent Adventure in an article called Synthetic Wine is On Its Way. The duo, now including Josh Decolongon identified and isolated the individual flavour compounds of a 1992 Dom Perignon using gas chromatography and mass spectrometry and other equipment. Their intent was to replicate the flavor profile of the 1992 Dom Perignon it without the use of a single grape.

Somewhere along the timeline, the trio shifted their focus from wine to whiskey and renamed their Ava Winery to Endless West.
Their first effort, a beautifully packaged effort called Glyph, is already on sale in a small number of bars and specialist shops.
In a recent tasting, at the annual Bragato Conference in Wellington, New Zealand, Wither Hills winemaker Patricia Miranda told Stuff.co.nz:
“In terms of the taste and aromatics they need to keep developing but they are on the right path. I believe the whisky was very good in terms of aromatics and mouth feel, the after taste as well...”
References:
1. Meininger's Wine Business International, Laboratory wine: a breakthrough or a travesty?, July 18, 2016.
2. Meininger's Wine Business International, Synthetic Wine is On Its Way, December 2, 2018.