Description
We hung out our washing in a sea breeze, then enjoyed a handful of sultanas, a raspberry ice lolly and a cigar. The rich palate had apple and damson crumble, treacle scones and pears poached in port – plus traces of dark chocolate, vanilla pods and coffee beans. The reduced nose offered blackcurrant cheesecake, walnut whip and golden syrup, before we spilled red wine on our leather trousers. The palate now combined mild cherry throat sweets and bakewell tart with raisins, sultanas and dates – finishing with cinnamon, clove and nutmeg warmth. After nine years in ex-bourbon wood we moved this into a first fill ex-bodega PX barrique.