Eyes: dark amber
Nose: Peach flesh Peach flesh Peach flesh is completely ripe juicy peach, followed by baking flavor, walnut pie, walnut pouch. The sweetness is medium to high, maple syrup, fleshy fruit, some dried and preserved fruit, the sherry bucket is quite obvious. From the middle, the feeling of fermentation and aging becomes stronger, while the smell becomes dry. Orange peel, crushed thyme, nectar, aroma wood, roasted wheat. The taste of the late stage fermented tea (black tea, Pu'er) is extremely obvious
Palate: The sweet fragrance of sweet-scented osmanthus, green tea, muskmelon and apricot kernels. The bitterness was obvious from the beginning. Then came the messy kitchen spices (similar to cinnamon, cloves, thyme, cumin), fermented tea cakes and tangerine peel. There are also incense wood like black smell, black cleverness, orange peel and dust. At the end are maple syrup, cinnamon bread, brown sugar cubes, and nectar.
Body: Medium-thick wine body, smooth and dexterous, slightly sticky, with tannins. The oiliness is impeccable.
Finish: long, like the residual feeling after drinking a bite of grapeseed oil, old-fashioned dessert, orange peel, orange petals, 100% black, woody spices
If the weight is light, it is as clever as Hailanpa 12, with a burst of flowers and fruits, but it is more long and winding. For the bitterness, I just thought it was not dealt with before. Now I think it may be part of the flavor. I personally prefer citrus peel (bitterness & aroma)