Vanilla may be a cringe-worthy word in the wine trade these days, bringing up bad memories from a bygone era when terms such as tar, tannin, chocolate, vanilla, oak, and bomb were often used together to sell over-the-top concoctions. But what about real-deal vanilla? We're talking cured Madagascar bourbon seed, lightly crushed, delicate and discreet. Add some white flowers, soft white fruit, a lightly bitter finish... and voilà! You’ve got classic Canarelli.