"A beaker full of the warm south"

We chased flitting butterfly aromas of blackcurrant, brambles and raspberry coconut bars, candied orange, dried figs, vanilla ice-cream float and sanded oak. The palate, with salted caramel in dark chocolate, peanut brittle and amaretto biscuits, rum and raisin ice cream and dates was "a beaker full of the warm south". The reduced nose evoked a horse-drawn wagon on the pilgrimage to El Rocío – fine leather, cigarette smoke, ripe figs and wine spills on a guitar. The palate became nicely integrated, with red fruits, apricot jam, straw, wood and lingering spice. After 17 years in ex-bourbon wood, this was transferred into a first fill Spanish oak oloroso hogshead.