Wednesday, December 26, 2012 - This took about four hours in the decanter for the brett to blow off. It never entirely tames; the nose has brett, tea, vinegar (but not in an oxidative/flawed way) and a touch of fruit. The palate is textured and complex, with tea, earth, leaf/twigs, sour cherry and spice. Tons of acidity, medium tannins and a long finish.
I would have never predicted the pairing but this becomes magical with the Jasper Hill Farms Bayley Hazen Blue. The Penicilium roqueforti must go well with the brett is this intensifies the earthiness and funk in a very good way, and makes the finish as long as any I've ever tasted. 92pts for the wine itself but with the cheese it's easily a 95+pt combo.