I wouldn’t call it a flaw. A whiff of sulfur will blow off with some air. Personally I enjoy a little funk on my Syrah. Unless you’re talking brett, then a little goes a long way.
One person’s bug is another person’s feature. In any case I don’t think it’s a flaw. Syrah and Mourvedre are known for having meat or game scents.
That’s unusual. Typically would occur on a white with skin contact because tannins or other phenolics might be the cause. Do you think that may have been the case?
In terms of “spoilage organisms”, Brett. is rare on a white (due to lower pHs, and the fact that most whites are sulfured to a higher degree than reds (to prevent browning, but also helps reduce microorganisms) and filtered).
Mmmmmmm!
I’m so hungry now! I stayed with a high school Buddy in CA while out for business in the late 90’s. He took me to In-N-Out for my first time and ordered Animal Style for us both. Good times!