The aroma had the very pleasant scent of genuine vanilla extract followed by rose petals, banana syrup and pear juice as well as cantaloupe melon with honey and lime. On the palate, milky and silky like banana custard with dates and honeycomb but with a surprising clean crisp finish like that of a pear-seco; a marriage of pear-based cider and bubbly prosecco.

Water added comforting toasted golden brown granola with coconut flakes, chopped walnuts and cinnamon on the nose, while the taste was now that of creamy sweet marzipan fudge, orange shortbread cookies or clementine jelly all served with a glass of Monbazillac wine.