A Toffee-Coated Hay Bale

SPIRIT NOTES

We were sitting in a hayloft, eating crisp green apples with caramel, runny honey, idiazabal cheese, quince jelly and strawberry lollies, while washing dried in the spring sun. The palate was mouth-watering with intense aromas of butterscotch, lemon juice, black pepper, balsamic, and spicy dried apple crisps with blackcurrants crushed on a stave. Water brought hot orange zest, milk chocolate, kiwi eaten on a hay bale, leather, and the sensation of walking in a meadow just before it bloomed. The palate reminded us of whipped cream spiced with orange oil, vanilla fudge, milk chocolate and freshly sprung wildflowers.