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Refill my glass, please, and I’ll try to smell the litchi.

Alongside the garden’s strutting peacocks, the notebook-wielding jury members sniff and scope their way through the alleyways, the noses among them decrypting the precise litchi, citrus and clove notes of the flowers.

But when done right, as here by Gundlach Bundschu, the grape yields a tightly knit wine with hints of litchi and a scent of jasmine and honeysuckle.

Flavors of white flowers and tropical fruit — think star fruit, litchi and jasmine — with a soft texture that caresses the palate.

It’s not just the flavors, which highlight yuzu and litchi instead of the yawn-inducing black cherry or grapefruit.