Winemakers Using Brett on Purpose?

WINE TALK
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OK, figuratively got off my derriere and went to the Minimus website. Does a cute job of hinting at intrigue in its concept and philosophy blurbs, and definitely sounds like the kind of place that just might play with bacterial fire as they blithely experiment along the way. To whit:

“[CONCEPT] We are conducting a series of experiments designed to challenge the formal education of Enology. The results will be numbered when released & only produced once. The direction of the project is constantly evolving as new discoveries and inspiring ideas come to our attention. We are uncertain of how or when the experiments may end. The one thing we are certain of thus far in our career is that nothing is absolute.”

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That’s interesting. Good for them for pushing the boundaries as it were but sometimes when you do that you just find out that you just run into a wall. I’d love to see what they end up with and what they have to say about any brett that they may add or leave alone to do its thing.

Interesting note by Peter about more brett being down in the lees. I wonder how much of what we think we get from stirring the lees is partly from brett? It’s an interesting topic anyway.