I too am not a fan of natural wines largely because of the additional flavours, but normal sulphite-laden wine can come with a dose of bret and it's different - I particularly enjoy it in some Cote Rotie producers, where it comes out as a hint of smokey bacon.
I would agree that brett can be a contaminant in wine, if that is not what you are going for, but much like how brett has long been the backbone of some trappist and all lambic Belgian beers, there is a case to be made for it in wine - even in fine wines.
If the popularity of brett in beers is anything to go by, you're going to be disappointed. And I hope you are - as much as I love a purely sach ferment, there's lots to love about other yeast and bacteria taking part in the fermentation process, too.
I cannot wait for the current trend of brettanomyces contaminated "natural" wines to die.