Dark gold. Pungent aromas of honey, poached pear, apricot pit and toasted almond, with notes of herbs and chamomile. Wild stuff, offering sweet flavors of dried orchard and pit fruits that are firmed by a dry, nutty quality. The herbal element adds complexity and carry-through to the long, sappy, gently spicy finish. This would go with a range of cheeses, from younger goat to full-flavored blue.