A massively fruity nose introduced fresh strawberries, pear drops and wooden crates packed with apples and lemons. Earthy notes of rain on warm flowerbeds and tree bark emerged through juicy fruit before deepening to ground coffee beans and stout beer. A spicy mouthfeel unveiled cinnamon, ginger and turmeric with stewed apples and burnt fruit cake that evolved into singed sugar and the charcoal from a grill tray. Bacon notes developed with water and joined ripe bananas with creamy elements that touched on butter and fruit yoghurt. The velvety feel turned to cream soda and beeswax on the tongue as burnt toffee covered apples, nutmeg and sultanas on a charred finish.