Sensory science can be considered a nexus in multi-disciplinary wine research, serving as a junction that brings together phenomena from viticultural, oenological, and marketing/cultural research. This is most pronounced when complex wine characteristics such as quality, complexity, and so forth are investigated scientifically. Minerality in wine is one such enigmatic and elusive perceived characteristic that recently has come under scientific scrutiny. This study seeked to understand the sensorial reality of perceived minerality.