After pulling a long-awaited sample we have some tasting notes. It was a broad and diverse panel of palates and experience. We all agree that the tannins of the oak are coming through but we all pick up some slight differences in the aroma ranging from peach to banana to apple. There's some slight tart-ness, which our BJCP judge, identifies as acetic acid, possibly produced by acetobacter since he also picks up apple wafts. There's a miniscule pellicle at best but that's not indicative of anything as depending on whether it's Lacto, Pedio, Brett or Aceto and the temps it's been stored at since they may all vary on pellicle production. So, in the hopes of stalling ANY further aceto, if it's in there, I pitched a fresh WL Brett Claussenii. Let's let it crowd Le' Arthur a bit more and pull it again closer towards the 1-year anniversary of 3/31/22.
