A generous pour of oaky chardonnay topped with whipped cream observed one panel member initially. This was followed by a generous helping of peaches, plum pudding, marzipan and pear drops. With reduction came bubble-gum, fruits of the forest yoghurt and a fresh zing of peppermint tea. The neat palate initially opened with eucalyptus and tea tree oil, rhubarb and custard sweets, heather honey and nutmeg custard. Water added lovely notes of glace cherries, kirsch, finger limes and aniseed balls. All in all a superbly generous and fruity drop.