We smell a vintage from 1870. It is possibly one of the most mellifluous, ambrosial, treacle puddings of a sensory delight that I have experienced. Paultes explains that it was this specific vintage that inspired the debut Frapin scent 1270, a Caramac delectation of candied fruits, burnt sugar and dry woods. It is as rounded and gustatory and honeyed as the cognac —comforting and cosseting, full-bodied and profound.
— From How perfume improves wine at the UK Times Online.