The nose had wine cellars (musty, but great to be in!), rolling tobacco, salted caramel, chamomile and pollen-laden bees flying over a new garden fence. We enjoyed the sticky sweetness of the palate (petits fours, medjool dates, orange marmalade), its candied nuts and desiccated coconut – and the finish of ginger, clove and cinnamon gum. The reduced nose offered a seaside wine bar, with orange blossom, lemon meringue pie and pineapple cubes. The palate now had red fruit jam, red liquorice, toffee and dried banana chips. After 12 years in ex-bourbon wood, this was transferred into a first fill Spanish oak oloroso hogshead.