Bursting from a well-fired pain aux raisins came the perfume of chocolate brownies, fruit leathers and cherry chocolate liqueur. The palate led with more cherry, along with the silky mouthfeel and earthy tones of a Chilean malbec served with millionaire's shortbread. Water introduced lighter accents to the nose, ushering in elderflowers and marmalade, joined latterly by tobacco and crispy duck. The finish was an unctuous affair, full of candied bacon, raspberry coulis and grilled apricots served on pine shavings.