This hit the spot straight away, just like a spiced apple turnover using Granny Smith, cinnamon, nutmeg and cardamom as well as vanilla bean paste and brown sugar. On the palate neat, it was creamy, fruity, oaky, and delicate yet intense. There was plenty going on: a knickerbocker glory or pancakes with lemon mascarpone cream, blackberry sauce and fresh peaches. Following reduction, we opened the door of a wine lodge in Porto or, more precisely, across the Douro River in Vila Nova de Gaia and the smell of maturing port wine greeted us as we stood in the sunshine. The taste was like a peach melba sundae with a dash of champagne.