Tasting Notes
Limited to 2 bottles per member
Charred steak sizzled on a barbecue beside singed chestnuts while a sea breeze carried aromas of barnacles and antiseptic cream. Oily notes of toasted pine nuts then merged with cinder toffee while green fruits and tangy kiwi brought a grassy freshness. Ginger spice filled the palate before developing into hazelnuts and cocoa nibs with cloves and charred driftwood. The addition of water took us to the seaside with fresh oysters, dried seaweed and lobster pots while mixed herbs combined with toasted cereals and soya sauce. The palate now had a marmalade and lime tang that complemented pork crackling, earthy herbs and juniper berry oils on the finish.