Notes: Red Mandarin, Fresh Fruits, Jam, Nectar, Citrus Blossoms, Hawthorne, Jacinthe, Lily, Narcissus, Rose, Jasmine, Marigold, Heliotrope, Mimosa, Rhubarb Base, Patchouli, Cedarwood, Amber, Vetiver, Raisin, Olibanum, Sandalwood, Tobacco, Vanilla, Chocolate, Creamy Caramel, Balsams
Inside of the fragrant journey collection, En Voyage perfumes leaves an special space for the adored litoraneous caribbean city where Shelley was born. The Carmel-by-the-Sea collection are a interesting portrait of the perfumer preferences e of how they are translated in histories that recreates tropical and exquisite ambients by a fine atribuition of a smell to them. Shelley works very well with fruits, citrus and flores and you see them showing in a different shapes on your perfumes in a way that the final result is always unique even with some of the materials appearing on several of the fragrances. Carmel de Vîlle is not an exception to this character of the perfumers work and on it you see a complex mix produced to create a crème brûlée appreciated by the hotel Cypress Inn that inspired the composition.
The caramel and vanillic part of the cream is served right at the openning, and this crème brûlée idea is completed by a mouthwatering pineapple jam. It's served with citrus fruits and mandarina with both clompleting the idea offering a bitter-sweet contrast that stops the crème of being a sickening one. And as you taste your dessert you are able to appreciate the hotel inspiration by the aromas of the ambience around you. There is complex assortment of flowers, woods and resins that give a posh and luxe aura, one that is a little bit to be undestood in all the details. The flowers compose a green harmony with a tonality that intercalates flowery milky, green, bitter, fruity and animalic moments. It's a rich flower bouquet that forms a constrast with the masculine sobriety of the woody dominante base. Sandalwood and vetiver are the standout notes of that sorbiety and the responsible for the darkness woody ambience perfumed by expensive amber, noticed by the slightly dark chocolate and resinous aroma that they leave on the air.
Carmel de Vîlle makes me think of rich adorned place, that could be cheesy and overwhelming if you didn't had the care in the assortment of the objects that will be part of this place. The complexity and wisdom in the construction of the place makes you have different impressions of the same thing on different days. It offers us at warm days a smell that favors the sweetness and acidity of the fruity crème part, while on milder temperatures you can enjoy with better vision of the details the floral bouquet, the quality of the woody furniture, the aura of the incenses at the air. Carmel de Vîlle is a crème brûlée that is better understood tasted several times, and the good thing about that is that you can do it whitout the guilty of getting sick of gaining weight.