As a descriptor, minerality didn’t crop up in the wine industries lexicon until the late 80s. In a recent Decanter article Prof. Alex Maltman recalled writing his first piece on the topic a little over 15 years ago. Maltman posits the term to be of ‘pragmatic usefulness’ despite there being no clear consensus on what it actually means. We wine-lovers are relentless in our indulgent pursuit of translating perception and sensation of wine in to sometimes simplistic terminology. Vast may our parlance be, minerality is arguably amongst the most ubiquitous of its terms. Why is the topic so challenging? Is it helpful? What do we know about it? In this piece I will explore the research and piece together my thoughts.