Agda Bharr
Agda Bharr
79 votes
A unique visual signature based on accords, character, and seasonality
The rosewood and rose hip combination hits with fresh, slightly tart brightness—almost herbal-green despite the "Disgust" note's peculiar listing. Within seconds, the rose accords stake their claim, and you're immediately enveloped in a powdery floral cloud that feels both modern and nostalgic, like encountering a well-loved lipstick from a previous decade.
By the second hour, osmanthus's honeyed apricot character emerges warmly beneath the roses, whilst raspberry adds a gentle juice-like sweetness that makes the florals feel less precious and more tactile. The praline begins its work here, threading sweetness through the composition without making it gourmand-heavy—instead, the powdery accords intensify, creating an almost talc-soft skin scent that feels intimate.
The base settles into a creamy, sandalwood-forward embrace with vanilla providing support rather than prominence. Patchouli grounds the sweetness, preventing drift into mere gourmand territory, and the fragrance becomes a soft, skin-hugging powder with amber warmth lurking beneath—intimate rather than projecting, but genuinely tenacious on fabric.
Chypre Suprême arrives as a study in controlled opulence—a fragrance that understands restraint whilst refusing to whisper. The rosewood and rose hip opening betrays 1984's confidence in natural materials, yet what emerges is no mere floral: this is a powdery, almost talc-dusted rose composition that sits somewhere between a vanity and a garden. The Baccara and Bulgarian roses form the true architecture, their velvety depth anchored by osmanthus's apricot-tinged warmth, whilst raspberry introduces a subtle tartness that prevents the composition from becoming cloying.
This is a chypre that prioritises the powdery-gourmand interplay over citrus brightness. The vanilla and praline base elevates what could have been a simple rose-patchouli affair into something with genuine sophistication—the sweetness never reads as saccharine because the patchouli insists on earthy grounding, and the sandalwood adds a creamy, almost milky texture that softens every edge. The praline acts as a bridge between the fruit and wood notes, creating an impression of subtle caramel warmth rather than confectionery.
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3.5/5 (141)