Limited to 2 per member
Seductive sweetness drew us in from first sniff – maple candies, crème brûlée and the high tea cake stand at Reid’s Hotel. The palate was sweet and tart at the same time (and with a lovely lingering mouth-feel) – toffee and dark chocolate and lots of purple fruits (blackcurrant sweets, dark cherry, bramble cheesecake and sable grapes); faint traces of white pepper and clove on the finish. The reduced nose introduced Pavlova and cranachan, lemon meringue pie and yellow roses, coconut, ginger beer, sunshine and happiness. The palate had strength of character – sandalwood, mango stone, toffee apples, red laces and Solera ice-lollies.