I would agree that brett can be a contaminant in wine, if that is not what you are going for, but much like how brett has long been the backbone of some trappist and all lambic Belgian beers, there is a case to be made for it in wine - even in fine wines.
If the popularity of brett in beers is anything to go by, you're going to be disappointed. And I hope you are - as much as I love a purely sach ferment, there's lots to love about other yeast and bacteria taking part in the fermentation process, too.
I would agree that brett can be a contaminant in wine, if that is not what you are going for, but much like how brett has long been the backbone of some trappist and all lambic Belgian beers, there is a case to be made for it in wine - even in fine wines.
If the popularity of brett in beers is anything to go by, you're going to be disappointed. And I hope you are - as much as I love a purely sach ferment, there's lots to love about other yeast and bacteria taking part in the fermentation process, too.