terroir and minerality in wine taste

I am fairly new to the wine world, and I'm sure this has been addressed before, but is it possible that the reason soil can be so prevalent on the nose or palate of a wine is simply from dust (containing particles of the soil) settling on the skins and later being crushed into the juice?  For example, a tractor drives through the rows, or an ox pulls a plow, or whatever, by extension crushing fragments of soil and stirring them into the air.  It seems as though there is much debate from a chemistry standpoint with regards to vines lacking the ability to absorb the soil characteristics through their roots, and I thought this could be an extremely obvious explanation.

Please school me:)