Fresh aromas conjured images of springtime flower gardens and Alpine meadows with vanilla sponge cake and sultanas soaked in brandy. Like a mountain spring, the palate was clean and vibrant, delivering orange and strawberry alongside warming ginger and maple syrup. Herbaceous notes of thyme and nettles emerged after a few drops of water before nutmeg, cinnamon and brown sugar amalgamated in a spicy cake mix. Toffee and white chocolate could now be found on the palate and the flavours sweetened while still retaining rounded spice. The ginger warmth lasted onto the finish with notes of hot cross buns and cinnamon swirls joining bramble jam, tangerines and clean wood.