I was ready to write this off as it took a little while to get going and was showing its best form on day two of tasting. Not everyone gets that opportunity so a decant to wake it up a little isn't out of the question.
The fruit was crushed and left in skins for twelve hours prior to fermentation. Shelled peas, green bean, under-ripe apricot and some white flower aromas. The time on skins proved its worth adding some texture. Some good width and breadth about the delivery with ginger like spice hum to finish.