The nose suggested sweet treats spread out on a wooden  table – vanilla and walnut fudge, coconut macaroons, currants and custard creams. The palate started out with mouth-flooding sweetness (apple strudel, raisins, dates and prunes) but then a spicy ginger, chili heat kicked in – and seemed to out-last the sweetness. The reduced nose conjured up a scene from Madeira – painted boats on a pebble beach, old deck-chairs, honey cake and lemonade, with a flower market not far away. The palate now showed its lighter side, with cinnamon swirls and maple and pecan Danish pastries – but still enough to sustain our interest.