Nose

Mahogany candle, rich vanilla crème brûlée, and peach iced tea. Hints of raw cup mushroom and dried thyme. Baked apricot and nectarine, and a little grapefruit peel. Raw sponge cake batter.

Palate

Full. Fresh herbs, notably oregano and sage. Cooked courgette, aubergine, and caramelised onion. Then pumpernickel bread, sweet black tea, toffee sauce, and gingersnap biscuit.

Finish

Medium. Buttery coconut cookie, moving into shortbread, and more herbal spice.

Comment

Deliciously complex, with lots of lovely things to explore.