Hallmark aromatics of quince, ginger, rose petals and lychee are seamlessly woven into more difficult to decipher aromatics; perfumed stone fruits and papaya with lifted spices. The palate is structured, even a bit stern at first, then becoming more 'elastic' and viscous with the alcohol spreading through the wine, giving an element of buoyancy. The botrytis portion expresses honey rate and orange marmalade.