The nose had wonderful oaky footprints (cabinet-makers’ workshops, vanilla, coconut, toasted almonds); cinder toffee and honey sweetness and delightful fruity, floral perfumes (peach blossom, pear, raspberry, gooseberry, lemon zest). The palate was like a first date with someone both intelligent AND beautiful – Jackpot! We got lemon sherbet and tart fruit astringency, hints of ginger and white pepper and sophisticated sweetness (caramel, Manuka, juicy sultanas, Crunchie bars). The reduced nose had caramel/coconut biscuit, juicy fruits, soft oak, peach Melba and blueberry pie. The palate now became lip-smackingly tasty with elderflower sherbet, Danish pastries and mouth-kissing spicy tingles.