The nose was a feast of prosciutto and melon on an Italian vineyard terrace; a lingering scent of vine leaves and hints of pipe smoke. The palate moved us to Greece – stuffed vine leaves, feta and spanakopita with white wine, toasted almonds, gingerbread and Turkish delight. The reduced nose evoked a Scottish links golf course with sea breezes, gorse flowers and ice cream at the seaside; one golfer wore perfume and carried a leather golf bag. The reduced palate started with butter seared scallops, continued with chocolate Swiss roll and chocolate Brazils, finishing with coffee grounds, oak, leather, nutmeg and ginger.