Community Tasting Note

TylerMcNinch wrote:

Friday, October 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?

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