$535.00 $499.00 inc. GST
2 in stock
The nose delivers joyful impressions of Spring – caramel, Toffee sweetness, vanilla, pineapple and subtle perfume (jasmine, bergamot), eventually finding pine timber, ginger and cinnamon. Those warm spices are much more evident on the palate – moist gingerbread, ginger snap biscuits, mincemeat pies and cinnamon-dusted apple cake – while still holding golden syrup and brown sugar sweetness and fruit (cherry, apple, pear, orange oil). With water, we identified millionaire’s shortbread, candied fruits and a bouquet of flowers on the nose. The palate suggested dried apple rings and quince jelly, with a touch of white pepper – playful and lively in the mouth and very enjoyable.
An unusually robust nose greeted the panel. Notes of oil of wintergreen, camphor, linseed oil and a drying mineral quality were all notes. As were white flowers, stone fruits, oatmeal and runny honey. Whiffs of lychee sorbet, lanolin, soot and wax dipped in cod liver oil. A little water revealed a big hit of dirty martini along with cut grass, salted mead, dandelions, dry earth, old paper and freeze dried raspberries in a gooey flapjack. The mouth was dense in texture to begin. Notes of spearmint, green olives, pink marshmallows and white pepper. Then cough mixtures, pineapple syrup and darjeeling tea. With water it became increasingly buttery with tiger balm, caraway and trampled bracken.
The nose – sweet peat reek, bandages, earthy; plums soaked in brandy, burnt toast with marmalade and jam. The taste – earthy, deep, woody – syrup of figs, aniseed, liquorice; venison with juniper, dark chocolate, fruits of the forest, redcurrant, leather and pears poached in wine. The reduced nose – Savlon and Euthymol, woollen socks on an Aga, venison goulash, banana toffee and smoke. The reduced palate – chewy and substantial – toffee apple rolled in embers, pickled ginger and blood orange – lots going on and great fun. After 11 years in a bourbon hoggie we moved this into a first-fill charred red wine barrique.