It is not the most balanced, it requires a lot of ventilation, a lot of time and concentration.
But the reward is there. A very complex sherry and built around a decidedly camphorized base.
I would have liked a touch of undergrowth more present, especially on the nose, but it is at least there in the final.
Leave him an hour in the glass.
And no worries, the 63% do not feel at all.
92 or 93/100
A nose of remarkable freshness for 63%
It's clearly camphor, eucalyptus, fresh mint that come to me first.
Then the sherry aromas take over. Large fat leather, dried fruits (nuts, hazelnut, nutmeg), plums, figs.
A little dark chocolate. A lot of wood. Varnish, solvent.
Quite a few fresh fruits except a little currant and some berries.
After a start of aeration, the balance is still not quite there. The freshness and the leather stands well ahead of the rest. We also have liquorice that appears. A little sage. Light coal.
Then after 45 minutes the magic works.
The camphor fruit appears, finally. Magnificent.
Plum, pineapple, tangerine. Clove.
In the mouth we are on the archetype of big sherry.
A lot of leather, cream of wax, wood, licorice.
Fruit cooked and cooked again. Red, kiss, currants, strawberries, blackberries.
Cinnamon, cocoa powder. Cherry brandy.
Super finale on the ground, the undergrowth, the mushroom, the big sherry.
Always leather, wood, wax, liquorice.
Cocoa powder, chocolate. Nutmeg, pepper, hazelnut.
Of an impressive complexity.