Complexities abound for 2010 version of French Merlot-aged sour ale (a.k.a. American wild ale) that effectively utilizes Belgian- originated lambic-styled spontaneous fermentation. Piquant farmhouse yeast brettanomyces affects oaken grape dryness, leathery wet-grassed bark-dried barnyard funk, and dry herbal innuendo. Tart raspberry souring and sharp cider astringency slip into champagne-flowed white-wined pucker. Ancillary Bosc pear, green apple, persimmons, pomegranate, plum, and fig illusions absorb oaken vanilla acridity to dark-spiced tea-like backdrop.
