The answer here is tricky. Maybe they will and maybe they won’t. Wildfires seem to be getting more common. In California, the peak wildfire season is also the peak of the grape harvest.
Researchers are finding that the closer to harvest that the grapes are at the time of a fire event the more likely there are to show an effect from being close to a fire. So late summer into the mid-fall is the most problematic time for a fire. However, these same researchers are also finding that just because a vineyard is near a fire it does not guarantee that the fruit will show an effect from the smoke. (Hence the maybe, maybe not from above) There is still a lot of research going on about how fires, and smoke effect grapes and wines made from those grapes because we just do not know yet.
Once smoke effected fruit goes to the winery most winemakers will treat it differently than fruit that was not involved in a fire. This is because they want to minimize the impact of smoke. If a wine shows a smoke effect it is usually a smoky smell (think campfire), and sometimes an ash type character on the palate that can leave a bitter aftertaste. These are also characters that winemakers try to create wine wines by using toasted oak barrels. So… it might not really be a very big deal. It depends on the degree of the impact.
Another thing to keep in mind is that winemakers often have other tools at their disposal to reduce the smoke impact on a wine. Blending is a big opportunity to fine tune a wine, and it is used on nearly every wine that is commercially available. If there is a highly smoke effected wine then a winemaker can blend a different wine that was not smoke effected to reduce the impact. Like I mentioned before, oak barrels give some of the same characters that smoke from fires do, so a little smoke character from a fire could actually be a nice blending component for a winemaker.
Really all I want to share with you here is that fires happen, and winemakers will take that in stride and do their best to provide you with the highest quality wine that they can. Wildfires seem to be part of the current winemaking landscape and we are learning more and more about how to make excellent wines for our customers with the fruit we are given. Do not assume that just because there was a fire during a particular vintage that the wines will be inferior.