No significant or widespread smoke damage to 2021 that I am aware of. Harvest is pretty much wrapped up (a little early). Smoke was far away and blowing the other direction from most winegrowing regions. Occasionally "old smoke" would come in and settle into the valleys for a few days, but that isn't likely to result in significant smoke derived flavors and aromas.Judging by the SF newspaper wine column, lots and lots of smoke damage, too little rain. So drastically reduced yields or even skipped harvests for some makers. But should still be some good wine.
General consensus so far is harvest is light but good quality. Was very compressed in time, so the only real challenges came from fatigue and sometimes a lack of tank space.
That said, for 2020, you have to remember that areas affected by smoke left around 30% of their grapes on the vine unpicked. The rest, there are ways to remove the smoky flavors and aromas that are quite effective and completely invisible to someone drinking the wine. It is an added cost and hassle, but the average consumer will almost certainly never taste a wine with apparent "smoke taint".