Tasting Notes
The nose gave individual Panel members suggestions of apple turnover, clover honey and candle wax, but we all got onshore sea breezes, oilskins, crab claws and fishing boats. This was understated but undeniably maritime. The palate, quite bold of body, had sugared almonds, bubblegum and strawberry tarts, leading to digestive biscuits and rosemary crackers, before finishing with aniseed, lemon rind, balsamic and oak. After initial peanut brittle sweetness, the reduced nose majored on woody notes (tea chests, dunnage warehouses and black pepper on gravadlax). The palate held on to that oaked character but also found pie crusts, pumpernickel, liquorice and candied fennel seeds.
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