The distinguished initial nose is vanilla, herbaceous (cut hay), exotic (pineapple) and saline. Allowed to breathe, it becomes earthy, verdant (pasture) and salty (kelp). The exuberant and jammy (Mirabelle plum) aromatic palette is also rustic (dandelion) and herbaceous (sage). The oily attack is fruity (plum) and spicy (ginger). Very malty, it develops into a more fermentary register. The generous finish reveals notes of violet sweets, before moving into fruity notes (banana, walnut).