Amrut Portonova

On the nose, a spicy chutney explosion. Extremely intense. Cumin, cloves, a hint of black pepper, and perhaps cinnamon. Poudre a Colombo. Ginger; both dried and (more mildly) fresh. Fig chutney, dried figs. Dark chocolate, treacle. A slight earthiness. Dried red plums and grapes. Raisin must, cinnamon rising over time. Kumquat jam. Gingerbread. Well-roasted biscuits; perhaps roasted Petit Beurre. Deteriorating sweet red fruits; especially cherries. Very light, cinnamon-rich banana bread, bananas beginning to darken. Tobacco rising over time, brown sugar with plenty of molasses, perhaps treacle. A very slight maderized (oxidized) wine note. A slight roasted almond note. Perfumery. Dried rose. Black pepper opening up over time. Finally, a slightly bouillon-like, dried celery-like, or mirepoix-like aroma. Although the initial explosiveness subsided faster than I expected in the glass, it's a pleasant and highly complex nose. A little water really helps the aromas separate nicely in the nose. It's a multi-layered nose, and one that can change over time.

On the palate, medium-high body and medium sweetness. Oud, incense, dried rose, plenty of tobacco. Very slight burning. Obvious with dried figs and dried red etched meat. A slight earthy, potted quality. Feels like a little more water would help; complexity is present, but it feels like it could be opened up even more. Hoisin sauce. Slight charcoal. Perhaps the slightly drier-than-expected taste is due to the obvious, balancing bitterness. Slight sandalwood. Although the sweetness initially increases with a little water, spices like black pepper open up considerably afterwards. Black pepper and cumin are again prominent. Cocoa. Blackberry molasses or jam. Over-brewed black tea. Enjoyable, intense, sufficiently complex, but a little tiring.

The bitterness is perhaps a little too strong in the finish. The woodiness is very pronounced here; freshly carved wood. Charcoal notes. Dried red plums are dominant, followed closely by dried figs. It starts quite intense, then subsides to a medium intensity. If not medium, then a finish that could be described as somewhat longer. Pine honey. Coffee grounds. Roasted hazelnuts, perhaps a very light hint of peanuts. Sandalwood again, or aromatic woods like a hint of oud. Spices like black pepper are a little too open with a bit of water, and the bitterness increases too much. Here it loses points in terms of sharpness and slight aggressiveness; it's not unpleasant, but it's not quite on the same level as the rest.