Yes, the different types of soils have “the taste”, and more peculiarly the soils give aromas to the vines, then to the grapes and finally to the wines.
The vines can develop unusual flavors due to a soil profile. There are some clear examples where this occurs. Clay and limestone, these two soils types have a well demonstrated effect on wine.
The vines which grown on the clay tend to exhibit a fatness or richness. They can feel heavier in the mouth compared to other types of soil. Marques de Casa Concha Carmenere coming from the Cachapoal Valley, Peumo vineyard is an example.
The vineyard soil is based on the clay loam. This wine has a richness most likely caused by its high clay base. Marques de Casa Concha Carmenere shows firm tannic body (according to the soils components) with a crisp bite of acidity (the refreshing influences of Cachapoal River and Rapel Lake).
Limestone is often considered to be a good bedrock for wine as it is both permeable and porous. Limestone, gives an effervescent sharpness to the acidity, often described as minerality.
An example of wine grown on the limestone is Marques de Casa Concha Chardonnay from Limarí Valley. The vineyard is built from the alluvial components with Calcium Carbonate in the subsoil. So the wine combines the structure with the vibrancy, which produces an elegant, fresh, silky taste in the mouth.