Very round, very tasty sherry. Raspberry, pumpkin, and a touch of iodine. Icing sugar. Blueberries, currants. Grenadine. Very ripe quetsches. Hazelnuts, peanuts, cashews. With a pinch of salt. With the addition of water, the sherry becomes deeper, spicier, more earthy. Freshly waxed leather. Blackcurrant jelly, grape pudding. A shadow of smoke. A little lemon water. The impression of having your mouth full of blackberries, to choke on them. Lie-de-vin, land of heather. At the end it becomes leafy, laurel I would say. Then it turns to fermented fruits. On the palate where the wood stands out, a humid, spongy wood, with spices and vinous reflections, on muscat grapes and strawberries. Dark chocolate, hazelnut coffee. Very sweet finish, but long, persistent, stuffed with red fruits, even exotic, cranberries, kumquat, prickly pear. Blood orange. Tannins. Dates on the tip of the tongue.