In principle, the very unexpected development in the mouth has, in retrospect, been announced by the high acidity and the mineral notes in the nose when heated. I personally like that very much, but he should like to be a bit denser and stronger. If you just want to enjoy it, you should leave it with the hand warmth, the cool nose was more appetizing.
Notes from a blind tasting.
Dense, heavy, sherry-like, dark fruits, slightly buttery and sweaty, then becoming sweeter with a load of caramel, all of this immediately after pouring. Plum in Madeira, peach punch, very heavy on the nose. In principle, no change after a long standstill, but the integration is complete. A creamy nose heavyweight. Massive loads of caramel, dark fruit compote and occasional sprinkles of raspberry sauce, together with oak wort, woven into a beguiling mixture that completely captivates the nose. Movement releases barrel acid. Warmth produces mineral notes, increases the acidity and generally brings a little restlessness. As the temperature rises, the alcohol begins to tickle the nose and menthol complements the profile, which is now quite acidic.
In the mouth it comes much drier and earthy, only a little honey, but lots of herbs, mainly dry herbs, tart oak right at the front, dark chocolate, a little espresso and also clear barrel acid, which brings a fruity touch to the whole, especially towards the back. The start is moderate, the mouthfeel remains rather thin.
In the finish it dries further, warms up properly and is medium to long. At the end, the oak also makes room for a creamy and gently sweet coating of the tongue, roasted nuts.