Bottle sample at a tasting at Yaron's place. Murky brown. Vinegar, fruitiness, lacto, wine, sour and acidic, a bit sweetish, caramel, cobwebs.

750mL bottle drunk 12/1/17.
Clear burgundy-maroon body is topped by a small, pinkish-to-light-tan head that quickly fades to ring.
Strong brett presence lightens the otherwise rather heavy lactic, wine and acetic character as specialty malts that seem appropriate for a sour brown add bread, light caramel and other grain. Piquant blackberry, cherry pit and skin mix with the bacterial acids on the finish to give quite a kick. It's a bit aggressive at points, but not really messy or jumbled; seems like it's been given a fairly good rest.
Soft-to-slick, with some specialty malt hardness, light caramel, brown bread and a strong lactic sourness that takes both acetic and Brett acids with it. Tart cherry and very tart blackberry seem well-attenuated, as does the malt. Low but engaging carbonation, some sharpness and alcohol heat on the finish. Pretty standard fruited American sour. Barrel contributes a bit of tannic dullness, body and light mineral/wood character.

Bottle - pours dark brown - nose and taste of cherry, blackberry, marshmallow and light tartness - medium body