Smell Nose: Apple juice, strawberry ice cream and sweet apricots are pouring up. The iconic salty cheese, nabati, is hidden on the bottom side, with some cider flavor. Cucumber and pear skins are hard to detect minerals, but the smoke is not overpowering, and blue cheese seems to be absent. After waking up for a few minutes, the sweet Wangzi milk, plum garden and cheese custard appeared. The oxidized and special grape stalk flavor of Sherry finally came through, and the breath turned to sweet fortified wine. Although interesting, it is not my dish.
Taste Palate: cheese, powdery white flowers, essential oils, lilacs, cheese meal packs, some red juice, a little oil, bay leaves, grass fruits and other braised meat spices. There are some smoky smells of potion, disinfectant and plant ash in the middle and back stages, which is slightly raw. The saltiness is not low, the sweetness is medium, the bitter bottom is obvious, the barrel is too over, there are not many minerals, and there is some muddy feeling.
Final rhyme Finish: long, puffed food, rosemary, parsley, dried apricots, glutinous rice porridge
Body: medium-light, fat, a bit weak
Overall: 87/100, it feels a bit over oaked, and peat is slightly grown