Botanicals, some skin fermentation(?), anyway, this is a big experience.
Chalky texture, bone dry, puckering as can be. Lots of wormwood and anise scents, pretty lemon-lime, some bay leaf and sage scents too. Spicy, powerful, full bore. It’s refreshing as too. Think vermouth but way dryer than most and with more vinous character. Compelling stuff. Kudos for the invention. Mike Bennie - The Wine Front