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Let’s just hope that Jo can work a bit of magic then!
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Not again.
Something not that unusual from a winery TWS already deals with. Same as the others.
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@peterm - no doubt you are correct, however to win the (imaginary) prize can you be more specific ? - grape(s) and region. Bonus points for wine style, fermentation vessel, name of vigneron etc.
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OK, since you ask (It won’t be) naturally fermented Tibetan yak miIk aged in terracotta amphora.
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Ooohhhh not tried that yet!
What vintage would you recommend?
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My parents hated that stuff. Together with the whole yak-dung-as-fuel smell. Maybe just a bad vintage, in retrospect. Before my time.
Don’t forget about the Society Promise!
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From personal dismal experience, drinking fermented mare’s milk is neeeiiigh laughing matter (unless served in a Zalto at cellar temperature of course)
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Well I got pretty addicted to Filmjölk when I was touring in Sweden in my youth. Maybe it wasn’t a mare 
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