Blending 60% Grande Champagne with 40% Petite Champagne Cognacs, aged between six and 12 years, this is a recipe first introduced by Thomas Hine himself.
NOSE
Subtle notes of honey and white flowers start, followed by peaches in syrup, apricots and a prickle of spice.
TASTE
Juicy fruit pervades the palate with a lick of liquorice coming through. The lees that the wine is rested on gives a creamy impression that meets the notes of brioche and gentle bitterness of hazelnuts that ends the palate.
