Earthy and mineral notes

Earthy aromas – compost, mushroom, damp soil, leaves and humus – belong to the tertiary aromas and are common in older wines and in wines from grapes such as Pinot Noir and Sangiovese. Brett (Brettanomyces) is a yeast that can give notes of stable, leather and plaster, and is sometimes considered a fault, but in low doses it is valued in e.g. older Bordeaux and Rhône wines. Mineral descriptions such as flint, chalk dust, salt and wet stone are debated – research suggests that minerality in aroma is likely derived from sulphur compounds rather than from the soil's minerals. Nevertheless, minerality is a useful communication tool and part of a wine's terroir character. Train your ability to distinguish minerality from fruit and spice.