Bright garnet. Dark berry fruits consistent to both varietal persuasions, (cabernet and shiraz), overtly courted by elements of ponzu, soy, sesame and dried shiitake mushroom. Senses are easily conveyed to a forest after rain – wet bracken, liberated mulch, damp soils. Naturally (new and used) oak plays a (minor) role in this fanciful aromatic romp.
Flavours and textures akin to marbled Kobe beef and an earthy accompaniment of black liquorice root and anise. ‘Appetising’ acidity – a non-intrusive and refreshing granita-like bite/attaque.
Assam tea maltiness and tannins merge with impressions of wet slate, pencil lead/graphite … no doubt somehow linked to earlier partial barrel fermentation and oak maturation.
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.