Black bun in the Black Forest

Initially a bright, enticing nose; early sherbet and citric notes blossomed into much deeper, richer sweetness – we got walnut fudge, dark toffee, syrupy flapjacks, Scottish black bun and plums macerated in port. The palate was fruity and chocolatey, ranging from oranges and damson jam to hazelnuts in chocolate and Black Forest gateau. The finish sustained well-chewed pencils, basketry and dried flowers. Stewed fruit and raisins came forward on the reduced nose, along with carob bars, root beer, desiccated coconut, cinnamon and crushed acorns. The palate was now mouth-coating and velvety, with thick Parisian hot chocolate, marshmallows and fruit cake; sandalwood and light spices to finish.