Nose Ripe and cooked tropical fruits, peach cobbler and hints of meatiness, then beeswax, heather honey and slightly drier oak.
Palate Stone fruit, brown sugar, burnt wood and salt-washed rocks initially. On the mid-palate, there’s sweet spices and prickly tannins followed by tinned pineapple and Frazzles.
Finish A little salt and some medicinal elements linger among more fruity sweetness.