Nose: Vanilla shortbread spread with grape jam and freshly sliced pears lead into sweet pineapple upside down cake. Barley sugar notes develop, with buttered croissants, apple sauce, spiced apple cake and a
sprinkling of sultanas.
Palate: Rich and sweet – the apple sauce from the nose is joined by fruit loaf and red wine gums. Butter toffee and crusty white bread develop. A hint of mint appears but then disappears as darker notes roll in:
bitter dark chocolate and barrel char, sweet soft liquorice and brown butter.
Finish: Wine gums and butter mints, with shortbread and crunchy Granny Smith apples.