Fascinating article from San Francisco about Brettanomyces, a fungus that imparts certain odours to certain wines, it appears. The wine cited by the author happens to be a Bandol: " vividly remember the first Château Pradeaux I tasted. This mourvèdre-based red from the region of Bandol in France's Provence had the distinct odour of a horse-filled barn. When I served the wine to a friend, he looked up, smiling, and pronounced his judgement: "This smells like s--t.""
