Limited to 1 bottle per member
We were greeted by the gentle hint of wood smoke as we prepared a morel sauce with yellow wine (sauce au vin jaune et morilles) which so perfectly accompanies venison. On the palate oat and black pepper biscuits, soft and zingy lemon cookies as well as a moist spice cake with a vanilla buttercream frosting. After the addition of water, the scent of sweet hay, soft cream crackers, butter croissants and fresh cut slices of pears appeared. To taste still a ginger chilli heat with a limey zingy tang but now beautifully balanced with a delightfully spiced summer fruit cordial or an orangeade.