A warm, inviting and rather dense sherry profile greeted the Panel at first nosing. Crème brûlée, caramel sauce, freshly dipped toffee apples, allspice, buttery shortbread and dark fruits stewed in Armagnac. Some touches of fig compote and plum wine underneath. Reduction offered spiced mango lassi, rapeseed oil, leathery mineral notes, wild strawberry and tomato vine.

In the mouth, we initially noted the savoury richness of freshly baked brown bread, bananas flambéed with brown sugar, chocolate sauce, herbal cocktail bitters and singed raisins. With water, we got bitter chocolate, roasted aubergine, natural tar, ointments, espresso and thicker notes of burlap, earthy dunnage and dried wild mushrooms.