Nose: Syrupy sweetness overridden by bitter wormwood, sage and bay leaf. Spicy black pepper with sandalwood, ground roots (elecampane root?) It's a flavour that I found when investigating absinthe that I can't otherwise describe) and perfumed wood.
Palate: Sweet and rich, with a gentle woody and herbal bitterness behind. Sticky cherries, ground spice, coriander seed and leaf, and a woody dryness.
Finish: Lingering green bitterness and soft, sweet port notes turning to dry, tannic bitteness over time.
Comment: I am a big fan of sweet red vermouth but this was too much to drink on its own. Lengthened with some ice or in a cocktail it should be perfect, although will need to be handled carefully due to its complexity.