2010 Rivers Marie Summa Vineyard - sauerkraut with caraway seed?

Saw mention of this wine here along with raves on CellarTracker:

Just popped it open and was overwhelmed by the odor of sauerkraut with caraway seed. If I were using it to cook bratwurst I’d be very happy, but I’m not so this is disappointing. Is this normal? The odor has been discussed about American PN before. Does it dissipate if left in the decanter for a while?

Sounds like no Summa I’ve ever had. My guess is that this bottle is flawed.

My thoughts exactly.

Lactic acid bacteria.

Lactic acid bacteria[edit]
Main article: Malolactic_fermentation § Wine_faults
Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation. However, after this function has completed, the bacteria may still be present within the wine, where they can metabolise other compounds and produce wine faults. Wines that have not undergone malolactic fermentation may be contaminated with lactic acid bacteria, leading to refermentation of the wine with it becoming turbid, swampy, and slightly effervescent or spritzy. This can be avoided by sterile filtering wine directly before bottling. Lactic acid bacteria can also be responsible for other wine faults such as those below.

It is the “soul” of the wine that apparently gets stripped away by filtering?