Clean aromas embraced sea buckthorn and raspberries on a beach beside rock pools and mussel shells. Fresh mint suggested mojito cocktails with a touch of sea spray and new oak. The palate prickled before scorched skins of orange and grapefruit took us on a path towards barbecued lobster and coal cellars. A drop of water released viscous notes of Brazil nuts and light engine oil before the raspberries returned, now scorched from naked flames, and were joined by singed cherry pie. Ripe mango and marmalade followed on the palate to combine with salty tones from seaweed and burnt sand. Elements of tobacco followed with liquorice and dry wood rounding out the finish.