The nose had us frolicking in flowery Spring meadows; then we were rewarded with apple strudel, strawberry jam donuts and mulled cider. Spice dominated the neat palate – spiced oranges in mulled wine, cinnamon apple pie and intense dark fruits; the finish contained drying white pepper and chili powder. The reduced nose was a tug of war – spiced wood, old bookshops and black bun* pitted against tinned pears, crème Anglaise and apple and elderflower.
The palate found its resolution with water – playful nutmeg spice and sherbet, lemon meringue pie, vanilla and Belgian caramel wafer; strangely mouth-watering and drying at the same time. (*a very dark, spicy fruit cake enclosed in pastry, traditionally served in Scotland on New Year’s Eve).