French Oak ex-Pinot Noir

Nutty warmth - walnuts and pecan pie - meets eucalyptus, ginger, and kunzea, shifting between freshness and spice. Blackcurrant jelly and crème de cassis bring a dark fruit intensity, tempered by tea leaves, balsa wood, and the aged depth of an old tobacco box. Gamey truffle and slow-cooked richness evoke beef bourguignon, while leather, palo santo, and sandalwood incense add weight. Preserved lemon and passionfruit pulp brighten the profile, softening into vanilla slice. A floral thread - rose, cherry blossom, or violet - drifts through licorice, clove, mocha, and dark cherries.

Silky and seamless, with a luxurious mouthfeel. A bright burst of green frogs and lime cordial gives way to layers of crème brûlée, raspberry jam, and coconut. Earthy mocha and oak spice build structure, while palo santo, clove, and tea leaves from the nose carry through. The interplay of sweetness and savoury depth is striking, as jammy red fruits weave through toasted oak and warming spice. Expressive yet refined, with remarkable balance.

Elegantly structured, with fine oak grip supporting the spirit’s natural weight. The briny character of Sullivans Cove comes to the fore, intertwined with anise and mandarin pith. Red jellybeans and truffle settle into a wave of dark chocolate richness, lifted by white pepper and clove. A final mineral flicker - subtle and precise - adds a finishing touch to a long, resonant close.