I relate to this subject as I relate to mine. One's taste is different than another's taste so it's all up to the individual.
I buy grapes by the ton to make wine; out of the very same vineyards as the high end $150/bottle wine. It's what we do with them that makes a difference to some, others not so much.
A vintner may harvest grapes by hand or machine; at night when it's cold, or during the day when its warmer. This effects labor costs immensely, and I mean immensely. Grapes then can be crushed then destemmed, and maybe cold soaked for days, weeks. Or they may be destemmed, sorted by an optic scanner that spits out a grape with a blemish or piece of bird poop, then on to crusher were they may be cold soaked for days or weeks. Fermentation may be cold, cool, or warm, then hot, in stainless, clay, glass, plastic or in a barrel. When complete, it may be aged in French, American, Hungarian oak barrels, or with chips, staves, dust, powder. Aged in the barrel 3 to 24 months then some age more in bottle. All again affect the cost; a French oak barrel costs about $1200 each, American $700, I can taste the difference. After aging, the barrels are tasted, blended, and I know at one high end winery, rejected. They reject 10% minimum, and this is sold to who ever, maybe Costco, maybe Gallo, maybe Twobuck Chuck. When bottled, it maybe in a 79 cent bottle, maybe a $2 bottle, corked with a 25 cent cork or a $1.25 cork.
Some wines are marketed in different ways, high end magazines, word of mouth, high end restaurants just like name brand soaps.
You may recognize the difference in quality, taste, price or you may not. Same with name brand foods, clothes, appliances, tools, and cars.