Eyes: Golden smelling fragrance. Nose: Everything seems completely out of order. There is little peat, gentle lingering, mainly sauce, preserved fruit, cherry liqueur, the smell at this moment is still relatively dull, not fully opened.
Then slowly there were cherries, green plums, and yogurt parfaits with higher acidity, and in a moment I smelled thirteen fragrances. . . It feels like salt and cumin are sprinkled on the berries.
I wake up again, and more and more slender herbs and stamens emerge. Finally came the wonderful part of nose, a feast of ice cream, juice and flowers-fresh and lively daisies, fresh and delicious raspberry sorbet, mixed with a hint of wood.
Taste Palate: moderate saltiness, medium peat, not high sweetness, hardly bitter bottom. Mango, cherries, some pistachio shadows. The peat in the middle was a little too heavy, but it quickly faded, and then a lot of tropical fruits, guava, passion fruit ice cream, and the shadow of candied orange flesh appeared. Whenever decorative peat + fruit desserts are the main contributors, it is the highlight of island wine in my heart.
Final rhyme Finish: medium-length, dried herbs, guava, mango pancake, red jujube water Body: oily and powerful, full, relatively solid, without astringency and barrel shadow.
Amazing! The best Qihoumen I have ever had. The Island Festival is a delicate and exquisite work. Now I believe that the high-age Qihoumen (10yo+, there is no way the new factory’s vintage unit is like this) is fully capable of handing over to the winery. Fan satisfied answer sheet.
All the single barrels put before are modified with heavy barrel flavors to modify the low-age original wine. The peat is strong and rough, and the streamlined style and pretendingly sophisticated posture make people easily boring.
By weakening the peat and enhancing the other flavor dimensions, the refined Qihoumen can be called "fresh and juicy".
PS: The 89 I gave may be a bit high, but for someone who has had an expired license, I will praise it today.