Initially the nose is sooty and coastal in a very classical sense. Then abundant citrus with fresh limes and lemons followed by some autolytic, yeasty characteristics, preserved lemons, soft tarry notes, salted butter, samphire, amber malt, beach pebbles, sunflower oil and gorse with a scatter of mixed dried herbs.

Reduction unleashes the fruit with dried papaya, green banana, cough syrups, lemon balm, prune eau de vie, orange jelly, cantaloupe melon, salted caramel and kiwi. The palate brings a spice-infused waxy texture with paprika, chili, spiced custard, sultanas, plum wine, rancio, lemon jelly, juniper twigs and sea breeze. Water brings out sweet grist, turmeric, Caledonian ice cream, bracken, bone dry Blanc de Blancs Champagne, mineral oil, cereals, breads and fruit salad.