The nose evoked a breakfast buffet – bran flakes, porridge, honey, marmalade (lots of orange notes) and maple syrup on waffles. We also identified random hints of carrot cake, ginger nuts, faint perfume and laminate flooring. The palate was immediately attractive, promising sweet indulgences – butterscotch, toffee éclairs, orange creams and floral perfumes, with ginger, cinnamon and clove not far behind.

The reduced nose was very sweet, just held in check by gentle spices. The palate was now a silky, velvety experience – millionaire’s shortbread, crème brûlée – liquid honey sunshine filtering through a filigree trellis of oak.