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The nose was a café (lemon drizzle cake, meringue, coffee, fudge, apricot jam, crème anglaise) in a garden centre (flowers, shrubs, bamboo canes, scented candles, terracotta). The palate was perfumed and lovely – pineapple, cherry, poached pear, honey, toffee and talc, with a warm finish of gingerbread, clove, chilli and wood char. The reduced nose suggested pencil cases and make-up bags, choux pastries, caramel wafers, vanilla, honey, coconut and buttercups. The palate combined Old English spangles with a picnic of tinned fruit salad and iced buns in a flower meadow – the finish had sweet, spicy wood, dry sesame seeds and wasabi.