The hearty Shirley bomb has a perfect balance between sugar (nectar, ginger brown sugar, mocha, licorice), fruit (fig, red dates, persimmon, lemon) and smoke (bonfire, earth, leather). The oak barrels in the cooked wine for a long time bring the wine with salt butter, almonds and walnuts in coconut milk, wooden spice composed of turpentine and sweet ginger, which firmly covers the grain direction of yeast, pastries and sherry Herbs floating above, floral fragrance.
After a little awakening, the flavor becomes young and lively, showing enhanced liqueur, yellow apricot and tropical fruits.
Powerful and tempered wooden spices, pepper, white oak, shredded ginger, fried walnuts. Then comes the darker and darker dried sherry, citrus fruits, a small amount of grape skin, and the fruit flavor is lighter than expected, probably a refill. Finally, the caramel, turpentine, sea salt and other flavors of the winery will end.
It is fuller and stronger, with a good fat feel, medium sweetness, no tannins, a little sourness, and almost no bitter bottom.
Longer, nuts, sea salt cocoa, citrus peel oil.