Room temperature when drinking: 24℃
Viewing Eyes: Golden smelling Nose: burnt food, sweetness of scallops, seaweed shrimp skin soup, spearmint gum, refreshing sea breath, yellow rock sugar, ripe yellow fruits (papaya, loquat), fresh cream. It smells very stretchy, reminds me of fresh and juicy meat, grilled sea fish on open fire, smoked octopus, typical Laffert taste Palate: very strong disinfectant, white pills, ginger slices, charred wood, medium bitterness, Slightly salty. Seaweed egg and egg soup, tomato bottoms, scallops, sea salt, mouthwash, row of grass, white pepper, bay leaves and coriander seeds. The bitter taste brought by the burnt paste, mixed with disinfectant, seems to be the commonality of most of Lafferg I have drunk.
Finish: Long, black pepper, fine sand wetted by sea water, white shells, back to the body of the wine: Medium, oily, without tannins, the wine is smooth and slightly irritating
Overall: A very "Lavuge" version, very marine style.