Taster

Nose: Sweet and sharp, like mango chutney and lime pickle. Brandy snaps, orange blossom water, vanilla paste and coconut cream. Curry leaves, coriander, mustard seeds, and underripe plum.

Palate: Medium-full. Really ripe peaches and brown sugar (like peach-flavoured sweet tea). Raisins and crystallised ginger. Fresh lime peel and more sour lime pickle. Slightly burnt French toast.

Finish: Long, on peach iced tea and sticky ginger cake. A hint of sage right at the end.

Comment: Complex, well balanced, weighty, delicious. Well done, Australia.

Score: 8.7

Taster

Nose: Potpourri – especially rose and violet. Chinotto orange, patchouli, violin rosin, camphor wood, jasmine, and sticky toffee pudding. Cherry cola and black truffle. Honey-roasted peanuts with paprika. After Eight mints.

Palate: Medium. Beef with red wine jus, cherry jam, roasted chestnuts, oyster mushrooms, watermelon, and burned butter. Peppermint leaf, liquorice root, paprika chips and rancio. Tangy peach and lemon.

Finish: Long, on peanut and truffle chips.

Comment: Smells like a classic eau de parfum and tastes like dinner at a hunting lodge.

Score: 8.8