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Fruity aromas embraced red apples bobbing in a charred oak vat of fermenting dry white wine while juicy lemon jelly faded to dried herbs and cracked black pepper. The palate was like sipping black tea with sugar while fresh grassy flavours led us towards oiled wood in a carpenter's workshop. Water released floral tones of daisy chains and roses that combined with more earthy aromas of autumn leaves and straw amid white grape juice and sweet baklava. Floral characters continued on the palate with elderflower cordial and a squeeze of lime juice. Herbal notes returned but now alongside toffee, thick cream and Victoria sponge cake.