Interesting how your descriptors seem far off from the typical descriptions for this hop. I have found that in several of my single-hopped trial beers as well. I think growing and harvest conditions make a much bigger difference in hops than we give credit for. As homebrewers we have no input in the selection process, and the hops we get can vary substantially from supplier to supplier and year to year.
I also think that hopping rates make a big difference in how a hop is perceived. If a hop was intended for use in lagers, then it may never have been trialed in large amounts as a late hop. Sterling is a good example of this. In low amounts it is very noble-ish. But if you push the hopping rates you can get a nice citrusy/lemonade note from it.