- Nose
- Quite punchy, even a little aggressive. Starts on Swiss cheese (fresh gruyere) and herbal/grassy notes (fern, lettuce). Some bold notes of mashed potatoes, soy sauce, Maggi, gravy. Develops on cider, English bitter beer, wine sauce, cooked fresh cream. Also beeswax and gentle yet firm mineral notes, old citrus peel, soft hay, and a tiny trace of mustard seed. With time, dried apricot, papaya, and a faint hint of pineapple, with a muted herbal quality (fennel or parsley).
- Palate
- Quite sharp, rather salty, herbal, peppery. Notes of strong coffee (ristretto), dried parsley, Japanese green tea, sweet pepper, burnt caramel. A little austere. Medium-bodied with a waxy, oily mouth-coating feel. Fruit re-emerged mid-palate with more clarity—grilled peach and dried mango, maybe even a little apple skin. Clean and balanced, with coastal salinity in the background.
- Finish
- Long, slightly bitter, on strong tea and liquorice roots. Long and mildly drying, with wax lingering most prominently, followed by a mineral chalkiness. A late wave of white spice (clove) flickered in and out.
