Likely a storage or transportation issue. We drank the bottle I mentioned above at Elmer in Paris, from their cold cellar, and it was as clean as a wine can be.
Nope. Pataille is known to be extremely unreliable.
There are lots of stories here about it too.
We all have different experiences. I’ve noticed over many years that lower-cost imported wines often taste fresher and less bacterial in Europe. I’m content drinking Pataiile reds and whites (Aligote).
I’ve purchased and consumed TRB wines over the years (including a dinner with TRB where we drank every wine he had produced up to that time, including all Old Sparkys), and his style seems to dominate, regardless of variety. Everyone likes something different; I prefer Pinot from Europe. Keep drinking what you like and I’ll do the same.
Here are 10+ people with experiences of flawed Pataille. From brett, VA to undrinkable fizz.
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The great photographer Brad Trent lives in New York. I wrote about a wine I drank a couple of nights ago in Paris. No brett. I hate brett and consider it to be a flaw, which can be caused by many things, including poor transportation and storage.
I drink a lot of wine around the world. Ive actually had a flawed Pataille in Europe. I cant say in my experience there is a meaningful difference in wines drank in Europe v. Rest of the world.
That sample rate in that thread is big enough to show there are common problems with Pataille. And its not just that they cross the ocean. I had an undrinkably volatile Marsannay in Amsterdam.
Id love to hear how brettanomyces enters a bottle during transportation.
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Then don’t drink them. I don’t drink TRB Pinots because they are made in the TRB style, where winemaking dominates variety and terroir. Everybody likes something different.
Brett blooms at temperature. If you don’t understand that, our conversation is meaningless.
I know that perfectly well. How does it originally enter the bottle?
Yes. In the winery.
I don’t think I’ve actually ever had a bretty Pataille, just fizzy, and volatile ones. Many have had brett on them though.
It sounds like you are talking about the producer based on one bottle you’ve had?
Nope. I drink Pataille regularly. Sounds like Trent’s case was cooked at some point.
for all the pataille haters out there, please send your bottles my way 
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Sounds like Pataille to me.
I’ve got about 30% failure rate on them, including in Europe. I guess you’re luckier than most others.
Only have 3 left, thankfully.
I expect 1 of them to be flawed.
And the rest are good to very good. So just not worth the gamble. The highs aren’t that high.
Curious; did you buy them in Texas?
No. My wines weren’t cooked. They are just Pataille.
Catching up on this thread.
I also got UM allocation despite having infinity passed.
It says a lot that it’s more interesting to talk about Cava pricing.
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