The cork comes out in one piece only with the intervention of an ‘Ah So’ two-pronged ‘corkscrew’ and is incredibly deeply coloured at the wine-facing side. This still has a high fill – only 1cm from the cork. Lots of fine sediment in the bottom of this bottle so it needs plenty of care pouring – it needed 4 days upright to clear. Medium mahogany-red/brown colour but red is still dominant. The nose – ah; sweaty socks, cheese, soil and maybe a hint of Madeira – I think it’s time to take a coffee and return at leisure. Okay, 3 hours later: if anything the nose is slightly worse with a dominant smell of sugary beef-stock. The palate is smoothly textured and shows some fat and good acidity – whatever’s in there has good concentration, but the nose is so overpowering that (whether the flavour is really in there or not) everything seems to be smothered by the beef-stock. Unusual, and not really what I might expect for heat damage. After 5 hours the nose is almost becoming bearable and the palate is rather fine – but that was as good as it got! Bottle number two was just the same.