Nose

Plum, peach, sultana, pillowy mascarpone, ripe apple, and pear. Cardamom bun sprinkled with pearl sugar. Warm straw. Granary toast with thick-cut marmalade and a hint of sour lemon sweets.

Palate

Light-medium. Slight oiliness. The stone fruit notes come back baked. Cinnamon biscuit. Apple, pear, roasted fennel, vanilla crème brûlée, Scotch pancakes with golden syrup, and lemon peel.

Finish

Medium-long, a little grippy. Toffee apple and vanilla paste.

Comment

Bursting with fruitiness, it’s begging to be mixed in a fresh highball.