Tasting Notes
A sophisticated nose – freesias, carnations and gorse; damson, lemon peel, pineapple and mango chutney – then brown sugar, coconut panna cotta, honey nut cornflakes and marshmallows, with faint shadows of shaved oak. The palate was perfumed and sweet – pink Edinburgh rock, raspberry ripple ice-cream – but its cereal DNA also came through – straw, porridge and cereal bars. The reduced nose offered wildflowers, pink roses, jasmine and bergamot; honey, vanilla, raspberry creams, dark chocolate and candy floss. The subtle, floral palate became eminently quaffable – foamy strawberries, lemon, green apple and buttermints with clean oak and hints of aniseed to finish.
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