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221 - Ice-cream parlour sundae
Water lends the palate more sweetness
With water we found it became more buttery and sweet with barley sugars
Drinking tip: Avec le petit dejeuner Francais – ou peutêtre le brunch
Cask No. 95.76 39849 221 - Ice-cream parlour sundaeFresh oranges and thick cut marmalade mixed with fig rolls, cherry sweets and buttery almond croissants served with rose petals in a glass of sticky pudding wine. In the mouth, big and chewy flavours combined maple syrup, dark chocolate and tamarind paste with roasted almonds and tinned fruit salad in an oak bowl. Water brought out the oxidised notes of bruised apples and pears, again with marmalade but now with cinnamon butter on toast and passion
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