We were struck by the complexity of the nose – certainly perfumed and fruity, with red fruits, orange, tutti-frutti – even raisins – but there was also chocolate, fudge, treacle and cookie dough – and hints of wool carpets, olive soap and elder flower. The palate was very pleasant indeed – fruity confectionery, orange zest and orange blossom, apricot jam, honey and buttery brioche – could have been a French breakfast.  The reduced nose just got even more complex – pineapple and watermelon; marmalade on croissants and hints of tobacco – French breakfast circa 1960s.  The palate now had coffee grinds, iced tea, crème Anglaise and toasted crumpet – Ooh-la-la!