Critics rarely agree on aromas, and even sometimes differ on the basic dimensions of sweetness, acidity etc. Also, as you say, how we experience wine does vary from time to time. All this leads me to pay little attention to tasting notes - even my own are of limited value to me. It is a theme I have been banging on about for a long time on my blog - to the extent that I now make a conscious to effort to try to shut up about it
The bowl-of-fruit descriptions are also relatively new, though less recent than the mineral-based ones. Take a look at Michael Broadbent’s tasting notes - in a version of his book Vintage Wine for example
To tell if a rock itself smells or tastes of anything, you need to crack it open to get a clean surface. Flint does smell if you do that - the smell comes from particles of sulphur - but I don’t believe there are other examples.
Your example of granite is interesting though I think. Could it perhaps be from hot particles in the cutting process? It would be interesting to compare a roomful of granite with a roomful of bits of another equally hard rock.
OK - yes cooked meat certainly has a smell. I have found it occasionally on wine, but not so much recently, perhaps because of my changing drinking habits.