Author Tyler MSite / BlogTrust Rating
Tasted On 10/16/2009
Not sure what to make of this...certainly one of the most unusual wines I have had. Initially rather high acid, with peach, hay, cat pee, and lemon. Wild yeast used to ferment, and it's obvious...must be some brett in there. Definitely a little easier to palate the second day, but you'd have to have food with this to really calm it. Maybe some stinky creamy cheese?