Aroma: Baked apples, fennel, vanilla bean, elderflower, cardamom, candied ginger, crème brulée. Flavor: Ripe pears, graham cracker, nutmeg, lemon meringue, ripe fig. Finish: Lingering, creamy acidity. Suggested Food Pairings: Butter poached lobster, fennel rubbed roast chicken, [anything covered in] truffle cream sauce, lemon & garlic marinated pork loin, duck fat. French fries, seared scallops