A fresh and vibrant nose of wet shoreline, dandelion and burdock, sea greens, white chocolate and lamp oil greeted the Panel. We also noted black tea, strap leather, hay loft and horse stable. With water we added runny honey, banana bread, fermenting pineapple funk and sandalwood. To taste this one showed lush green fruits, apple jam, caraway, camphor, toasted marshmallows, smoked grains and lemon resin. With little peeps of tropical fruit in the background. Reduction gave us mint leaves, cinnamon swirls, peaches and toffee bonbons. With time we also found garden fruits, toasted oatmeal, bergamot and gooseberry jam.