well that smells awesome. I call that a wonderful experience.
Has something of a very old brandy in the very first moment, which then quickly disappears again and reveals a completely new profile. intense dark dried fruits, raisins, dates. Then the fresh fruits come through that would be there, peaches, cherries. This is followed by tropical fruits such as mango and bananas.
And again he changes the profile.
Now I have notes of grandma's old oak kitchen furniture, aged leather, furniture polish, dark honey, caramel and dark chocolate. I don't want to stop smelling it, but I have to try how it tastes.

Wonderful start, grandma's old kitchen furniture again, furniture polish, leather, chocolate, dried fruit, raisins, peaches, cherries, honey, wax, creamy, very complex and voluminous.

Here, leather and light clove notes dominate at first, before the notes of old oak penetrate. The fruity notes are still present here, but they stay more in the background and let the barrel take precedence.

The overall 5 levels are very online, showing the overall aroma of ripe flowers and fruits, ripe grapefruit (flesh part), ripe oranges, blackcurrants, and ripe red grapes; the aroma of 1972/40yo is heavy among them, and the traditional sherry The feeling of the old wine is more, and the rest of the wine smells are still light and elegant; 26 and 37 have a certain sense of fat and powder, and the aroma is more "pink", "noodle", and grainy; Alcohol aspects , generally very good, if you have to compare, the smell of alcohol in 43yo is relatively heavier among these five (actually, it is still a very weak sense of stimulation); the top three in terms of personal preferences in the smell of fragrance: 1, rare series barrels 37 ; 2, 1972, 41yo; 3, the fragrance of the rare barrels 43yo, 37yo, I horizontally change the richness, especially in the details, there is a faint ginger flower smell, giving a sense of luxury; the other two have a grand sense of smell Very good, and they are all very rich and full; the rest are actually very good, and they can be 90+ when they are singled out.

The 26yo and 40yo are compared horizontally as soon as they enter, so I won’t go into details. The key point is, 1972-41yo: the oiliness is very high, continuous and delicate, very classical Sydney wine, which I think The taste of old wine, rich and ripe berries, ebony, oak, a little honey, dried dates, round and thick, very Sydney wine shelf; in addition, let's talk about the rare cask 43yo, which is very tropical The flavor of fresh fruit and fruit is added with great honey, which is very sweet and not too greasy at all. The sweetness is very natural, creating a sense of experience of fresh fruit afternoon tea, but at the same time, it is rich and deep. , it will never make you feel that it is a young new wine. Compared with 41yo, the oiliness will suffer a bit, and the wine body is a little lighter, but these two people feel completely different trends. The satisfaction is very high, and these two are enough to represent the highest performance of the winery.

After drinking it, 1972-41yo/37yo/43yo is more comfortable. In terms of strength and length, 37yo is more eye-catching, with high strength, dry, dried fruit, and some medicinal fragrance; 41 and 43, long, honey , syrup, oak, some floral. In the overall horizontal review, the 5 pieces are passable, but in general, I feel that this link is not the advantage of the winery, and the overall trend is too downward.

Caramel and blossom honey mixed with milk chocolate and sticky orange liqueur, raisins, banana, apple and pear, waxy character, mango, honey ice cream with cream, plum liqueur and cherries, fresh dates, subtle oak wood, dried apricot, almonds and hazelnuts, vanilla sugar, maple syrup, hints of Coconut, cinnamon and sandalwood, passion fruit, salt

Velvety soft, fresh dates and caramel, beeswax and forest honey, spicy oak with cinnamon and clove, hazelnuts and marzipan, coconut and sandalwood, oily and salty, apple and mocha, banana and apricot, leather with a touch of tobacco, pineapple, milk chocolate, a touch Coconut, prune

rather dry oak with a pleasant flavor of clove and cinnamon, beeswax and forest honey, caramel and toffee, mango and dates, leather, salt, fine cocoa powder, apricot and hazelnut, orange, pine resin, almonds

Apricot jam, honey, banana, peat, coconut, vanilla sugar and leather.

Apricot, peat, coconut, banana, honey, leather and chocolate.

Apricot, milk chocolate, coconut, caramel and peat.

A really nice and refined mango-oak, the nose of a good ageing. Sweet with tropical fruits, kiwi, passion, orange, lemonrind. Maple syrup and fresh leather, just brilliant. This is in the same spheres as the legendary 1972 Caperdonichs. Then a layer of fresh mocha, jägermeister with lemon and ice, ice-latte and Granny Smith. Saddle-leather and stables. The nose is just amazing.

Some leathery savouriness, fresh tropical fruit, coffee, maple syrup, clams, oysters, mussels. Goes on to the side of herb-liquers, some chalk, owen-bakes apples and roasted nuts.

Long, leathery, malty with baked fruits. Nutty. Delicious.

Old, old wood and a fair bit of varnish. It noses almost like a high strength cognac, with a bit of turpentine, and a faint glueish note along with ripe tropical fruit. I get these old bourbon vibes, but it could be just the long maturation rather than the cask. Water makes the oak and the fruit louder, and balances it out with some vanilla, sugar and wax.

Velvety, even body and a sweeter taste than I'd expect from the nose. Old furniture and wax, and an all-pervading tropical fruitiness. Some water seems to be called for, because it removes sharpness and clear alcohol notes, while opening the fruitiness up even more. I don't think I've said 'fruit' enough so to be frank the complex, rich, ripe tropical juice mix is the commanding note, and it isn't every day I come across something so delicious and memorable.

Mouth-coating, drying on account of a fair share of elderly tannins, and with a lot of liquorice and some herbs.