The nose was fresh and fragrant with the grown-up complexity of white port and manzanilla sherry mixed with potpourri, apple chutney and almond paste. On the tongue a keen warmth from sichuan peppers, black peppercorns and peppermint oil coated vanilla ice cream with caramel wafers before leafy, red wine tannins enveloped the finish. Water unveiled a more creamy demeanour with custard, hazelnuts and cocoa butter plus butter icing on cask char and fruit chutney. Fragrance returned with lavender and heather on shortbread with clotted cream and almonds. The tongue-tingling burn was now lost in soft textures and sticky dessert wine on a nutty finish.