So I’ve been reading that some people experienced brett with this producer after some age in the bottle. From your experience approximately how many years after the vintage did your start sensing brett?
I’ve never experienced it, but I’m fairly brett insensitive/tolerant. Opened a 2010 at a WB Seattle offline last fall and did not hear anyone mention brett being present.
I have opened quite a few bottles of Faury St. Joseph VV and their regular bottling. No bottles opened prior to 2012 and never have I detected any brett in those wines.
I’ve mostly had the regular St Jo, and don’t remember ever thinking brett.
But curious where on CT and Berserkers you saw this, as I don’t see in quick searches either place? One would think commonplace if enough to start a thread.
I still have a few in the storage and now am curious to learn as to what others here said about the brett situation on this producer.
Can you point to the post(s)?
2 thoughts that came up in the allemand thread that got totally lost.
brett can bloom, so storage matters. as does the cork as oxygen transfer can impact brett bloom.
more important, dominant and famous aromas of northern syrah are from a certain type of brett (there are several, and they present themselves differently in different varieties), so the idea that someone is “highly sensitive to brett” and doesn’t find it is probably false; they’re smelling it and identifying it as something that they like or, rather, find consistent across the wines from the region so it’s both empirical and normal.