"The taste of "brett" in wine

...

But most recently other critics have begun to wise up, deriding such wild and wooly characteristics as nothing more than a preponderance of a certain natural wine yeast known as Brettanomyces; often shortened to "Brett" in the parlance of winemakers and professional wine tasters

Brett is basically one of the many natural species of yeast that begins to make its presence known in red wines after fermentation, while they are aging in the barrel. Although I have found few vintners anxious to discuss this, in recent years it has been understood that Brettanomyces, more than anything else, is largely responsible for the earthy, leathery qualities long associated almost exclusively with European wines."

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"What is the value of TNs when many feel that brett is not a problem, can't detect TCA if it hit them on the head and can't tell an oxidized wine from a pristine one?"