Nose: Black pepper, sweet peat, a touch of pear and cream soda. Crème de mûre, sweet nut and sea spray develop.
Palate: More berries alongside pepper berries. (We tasted this with a raspberry and pepper truffle afterwards, which was a fantastic pairing.)
Finish: Biscuity peat.
Overall: Not often you get a fully peated Bunnah, or even a wine finished Bunnah - something more than a little interesting especially for the Islay festival.