The Auswine Forum

Hello,

Great Forum here. I found this by chance while browsing the Net. I live in Canada (Montreal) and have a wine website of my own.

Question: has there been discussion on the issue of "brettanomyce" in Aussie wine on this Forum?

Many thanks!

Olivier Collin wrote:Hello,

Great Forum here. I found this by chance while browsing the Net. I live in Canada (Montreal) and have a wine website of my own.

Question: has there been discussion on the issue of "brettanomyce" in Aussie wine on this Forum?

Many thanks!

Doing a search with the topic "brett" seems to come up with a number of threads where wines are discussed about in regard to the above issue - this one's probably the most relevant:

http://forum.auswine.com.au/viewtopic.php?t=4239

I feel it's potentially becoming more of an issue now as Winemakers switch to screwcaps - if they use too much sulphur it can result in reductive stinky, rotten egg/burnt rubber qualities, but if they use too little or aren't squeaky clean in all production, brett can rear its ugly head. That's my take on what I've experienced anyway.

Cheers,
Ian

Olivier Collin wrote:Hello,

Great Forum here. I found this by chance while browsing the Net. I live in Canada (Montreal) and have a wine website of my own.

Question: has there been discussion on the issue of "brettanomyce" in Aussie wine on this Forum?

Many thanks!

Welcome Olivier. Pity for me that your site is in French.

I should clarify that what I've said above really relates to accidental/non-intentional brett too.

There are quite a few people (including Winemakers) who don't mind it at all. It's something that people tolerate in various degrees, as you can gather from the various posts on wines with references to it.

For example I don't mind a little when it adds some appealing and complex earthy/smoky cigar box/mushroom characters, but can also find it disturbing when it starts to dominate with band-aid/salami/popcorn/medicinal characters, and even downright funkin' repulsive when there's metallic/sweaty balls/cow dung/dead rat characters.

Cheers,
Ian

Thanks for the comments and the link to a previous discussion. I am writing a long article on brett, so if anyone has other examples of wineries concerned with brett infection, thanks for sharing.

hi olivier, i was wondering if you wanted to share the address of your website, i'd be keen on visiting it

Sure, although I should point out that our website is mostly written in French. We aimed to have a fully bilingual website, but the amount of work and other commitments have proved overwhelming!

The Wine Addict

Here are a couple of articles that may be of interest, on Peter Lehmann, written in English:

Peter Lehmann : an Australian Legend

Interview with Robert Edwards, Commercial Director at Peter Lehmann Wines

Registration is free but compulsory for reading articles.[/url]