For what it’s worth, I use the term a lot when trying to describe wines, white wines particularly, but like most descriptors tasters employ to try and describe wine it’s purely an impressionistic term. Like cherry, cassis, sous bois, leather, polished furniture, whatever, etc. Obviously, nobody’s suggesting that wine actually contains these things it’s just the impression it happens to leave on one’s senses.
Sometimes I’ll go even further by prefixing it with likes of stony, smoky, chalky, etc to try and make that impression clearer but in reality they’re just feeble references that might mean something to me personally when I read back at a later date ( as an aide memoire for prospective buying usually ).
I had a wine yesterday that I might lazily describe as ‘full of minerality’. When in reality those ‘fresh mineral flavours’ are almost certainly derived from the lees the wine sits on whilst maturing.
The video you posted of batonnage was fascinating and may have influenced my response !