The Panellists noted modern gentleman's aftershave, crisp linen and spring-back leather gloves on the nose. It was buttery, sweet and with hints of black peppercorns, lentils and carrot cake on the palate. Anise followed. Water introduced serrano ham, toasted ciabatta and sundried tomatoes in olive oil. The palate became delicate, with a light citrus, a touch of peppercorn and gooseberries to finish.