We encountered an enticing nose of strawberry tarts, vanilla custard, banana toffee and rum and raisin ice-cream. The palate was juicy and floral, with creamy toffee, banana split and honey mead; the finish left tingles of cinnamon, clove and chilli chocolate. The reduced nose was a summer breeze over a hillside of gorse and a picnic of yum yums, coffee cake and party rings. Somehow the warmth behind the sweetness became more apparent on the reduced palate – sugar-coated fennel seeds, mint humbugs and barley sugars with a chilli coating; ginger and white pepper added to the heat on the lasting finish.