Yellowish, brassy and bright, like the highlights your over-enthusiastic hair stylist talked you into but which don’t really suit your face.
Full of fruit. Apricots, lemon (especially the zest) and prunes (a.k.a. the rebranded “dried plums).
The cheese on the nose continued on the palate for me. It doesn’t taste like cheese as much as it tastes like its aftertaste. Or like the rind, on a wine-washed cheese. There’s no alcohol harshness on the palate; my co-taster thought it was easy-drinking. He tasted a little sweetness from the sherry influence, but it didn’t overpower:
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