We encountered a bright, appealing nose – jelly babies and beeswax, lemon puffs, sticky toffee pudding, honey and iced pineapple tarts, gorse flowers and coconut snowballs. The palate was a tongue-dancing display of lime marmalade, Maoam sweets, jellybeans and rhubarb rock, followed by melt-in-the-mouth buttery shortbread and then sweet ginger to finish. The reduced nose found us squeezing lemons over melons, apples and clementines in a sunny spring meadow, rich with scents of honey, wildflowers and blossoms. The palate was juicy and zingy – sherbet lemons, orange marmalade, damsons and popping candy. The finish had pine sawdust, white pepper and cinnamon toast.