Autumn Delights

With floor-malted Maris Otter from Norfolk, Fuggles and Golding from Hukins Hops in Kent - brewed in London - Macintosh Ales Best Bitter is a modern take on a traditional best bitter.

Fruity and spicey nose. Bittersharp cider apples blend featuring the Catley Red apple with some Browns acidity. Refreshingly satisfying when drunk straight from the fridge. Full mouthfeel with bright ripe fruit and round body finished with drying tannins and crisp acidty.

BEST SELLER An intense, perfumed Rioja Crianza from the excellent Azabache estate. The wine shows notes of toast, spice and balsamic from the oak influence. The palate is very complex with a finish that goes on and on!

Caramel on the nose, smooth white wine mouthfeel, delicate tannins, long after-taste, off-dry. Presented still, in a wine bottle with cork and white wax.

The fresh, citrus vibe of Browns Apple tames any overt sense of the barrels and lifts the intense fruit richness of the late season apples. In the end it’s bright, juicy and full of ripe fruit. It’s fully reminiscent of the tastes, smells and feelings of warm orchard days and the long shadows of harvest time.

Dead Flowers captures the magical alchemy of barrel maturation and wild fermentation. A cider made by nature and not man, one day almost by accident we found it again, lying in three different barrels.

From a family run single vineyard in the Yakima Valley AVA, this dark concentrated Syrah possesses flavours of dark berry, clove and white pepper, coating the palate with a plush round mouthfeel and leading to a silky-smooth finish. Suitable for both vegetarians and vegans.

The wine is made using grapes shrivelled by `noble rot` which are picked and sorted by hand. It has a golden yellow colour with aromas of ripe apricots and candied orange, and is smooth and rounded in the mouth with perfect balance. Serve as an aperitif with foie gras or Roquefort cheese, it goes well with white meats and rich creamy sauces.

Full bodied, savoury, dry cider with silky smooth tannins, hints of tobacco & spice, & a deep woody grain running through it.

The Mediterranean varietals typical to the regions of Southern France has inspired this blend made from vineyards in the Tulbagh Valley. Intense in colour, with aromas of dark fruit, spice and earthy notes. The palate is complex, with fruit beautifully backed up by finely-integrated oak.

This Semillon is light white gold in colour, the nose has perfumes of garden herbs and apple over lightly toasty, spiced oak. Bright and tight, crisp and textured, this has layers of fruit and gentle oak savouriness. Citrus peel and green apple, baked pear and hazelnut praline, with a creamy texture and a long, elegant dry finish.

A Cape white blend, rather than using Chenin as the central variety, John Seccombe has lead with Roussanne, incorporating Chardonnay and Semillon.

Beautiful dark red dress. The nose is powerful with intense notes of juniper, black olives and pepper. In the mouth, it is an explosion of red fruit, with floral and spicy notes, but with a very nice balance combining great freshness, a beautiful complexity, a soft texture and a nice acidity. A wine that has a lot of character.

Block 6 Chardonnay was planted in 1975 and has a steep south-facing aspect, which gives the site a cool micro-climate. This wine has a beautifully complex nose, with mineral aromas and flinty notes. The palate is vibrant and light with fresh white pear characteristics and mineral complexity.

Claret like in its profile, the wine exhibits richness, texture and a youthful elegance. Wild berry, cassis with spicy notes abound. The tannins are refined, well integrated and suggest the wine has significant ageing potential.

This fascinating spirit has been triple distilled in a double column copper still, offering a higher grade of purity. In addition, it is aged in a new French white oak barrel for 2 years, granting it an extraordinary richness in its exceptional and unique scent and taste.