Red wine, grape juice, boar's blood (red sauce my grandmother named so on the basis of red grapes). Then some herbs, cinnamon, coriander, allspice, cardamom, a sweet, sweet cookies, macaroons. The nose is really very good. Get goose bumps!
Super sherried, I doubt whether water should be added. But an incredible bak sherry. Air acid that is reminiscent of sweets (all of which have a different piece of paper but taste the same, that cheap), The taste does not develop very much, remains somewhat sweet-sour-sherried.
Full and creamy
long: As soft as butter, the red fruits come up. Touch of wood, slightly bitter from a lost tannin.
Blind tasting. Sample provided by Bram84