Meantime brewmaster, Alastair Hook, has spent 20 years planning the quintessential English lager. His reasoning is simple. The great European lager brewers use very soft water & neutral yeasts to ensure that only the flavours of their locally grown malt & hops come to the fore. East Anglia is home to the worlds finest malting barley & Kent is home to some of the worlds best hops. Midway between the two, London is ideally placed to bring them together in a straightforward, clean, long-matured, unpasteurised lager, where all you can taste is malt & hop. Food Pairings: The hops in Meantime London Lager enable it to stand up much better than most lagers to stronger flavours such as mature cheeses, hams & smoked meats, or oily fish. ...

One hundred & fifty years ago the new bitter beer style, Pale Ale, was so popular that brewers had to import Californian hops to meet dem&. Meantime London Pale Ale continues that tradition by combining lots of American Cascade & Centennial hops to give it a complex citrus aroma & bucketsful of local Kentish Goldings to provide the bitterness that makes the style so refreshing. Together they conspire to assail the nose with a complex, heady mix of spearmint, grass & 'hop sack' aromas, fruity citrus flavours & a bitter finish that makes pale ale drinking a truly rewarding experience. ...

A gentle maltiness on the nose deceives as a massive hop flavour envelopes the tongue. Lots of organic Perle & Halletauer hops give the correct levels of bitterness, making this delicately hued pilsner true to the German style, as well as enabling it to stand up much better than most lagers to stronger flavours such as mature cheeses, hams & smoked meats, or oily fish. ...

A gentle maltiness on the nose deceives as a massive hop flavour envelopes the tongue. Lots of organic Perle & Halletauer hops give the correct levels of bitterness, making this delicately hued pilsner true to the German style, as well as enabling it to stand up much better than most lagers to stronger flavours such as mature cheeses, hams & smoked meats, or oily fish. ...

Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with quince, citrus & floral notes developing into lemon cream, oatmeal & marzipan richness. On the palate the wine is full bodied & generous, but still balanced by crisp acidity. There is ripe tropical fruit & creaminess balanced by a pure minerality typical of the variety. The wine has a long, very pleasant lingering finish indicating the richness & persistence of the vintage. Sourced from 2 vineyards on the Estate planted in 1991 (15 years old in year of vintage) situated on alluvial Dundee soils. Crop thinning at pruning & at veraison. 5 Seperate picking stages at optimum ripeness. ...

Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with pear, citrus & floral notes developing into lemon-cream, oatmeal & marzipan richness. On the palate, the wine is medium bodied & linear but retains generous focused citrus fruit flavours with sleek, balanced & crisp acidity. The wine remains vivacious & fresh on the finish with clean citrus fruit & stony minerality. ...

Deep, youthful violet colour with a ruby rin. A typical Merlot nose with juicy plum & mulberry fruit, lifted spiciness & hints of dark chocolate & inkiness. The palate offers generous, ripe, pure Merlot fruit with refreshing acidity, structured yet silky tannins & pronounced length & minerality. Soil Type: Selected from 24 year old Merlot plantings situated on clay-rich Oakleaf, Vilafontes & Klapmuts soil. 40% vendage vert (green harvesting cluster removal) at 60% veraison to ensure concentration & even-ripening. Vinification: Grapes h&-picked & selected before crushing. Fermented in stainless steel tanks with partial uninnoculated fermentation. Daily remontahe & delistagefor gentle extraction. A portion of the wine was given extended maceration on the skins for five weeks before pressing. Malo-lactic fermentation proceeded in 300 litre French Oak Hogsheads. Maturation in 60% new Nevers French Oak, 40% second fill Nevers for 17 months before bottling. The Meerlust Merlot 2005 is a blend of 89% Merlot & 11% Cabernet Franc for structure. Grape: 88% Merlot, 12% Cabernet Franc ...

Limited stock, changing to 2012. Deep, youthful violet colour with a ruby rim. Intense dark fruit on the nose, mulberry & damson plum with hints of dark chocolate & spice. The full bodied palate offers generous, ripe, pure Merlot fruit with refreshing acidity, structured yet silky tannins & pronounced length & minerality. There is a core of juiciness, opulence & richness typical of the variety. 85% Merlot, 15% Cabernet Franc. ...

Intense, vivid translucent youthful violet-ruby appearance. On the palate there are very pure Pinot fruit flavours on entry with red cherry & musk flavours coupled with fresh acidity. The wine has layered complexity with great elegance & finesse. Very fine lacy, almost powdery tannin on the finish. ...

Intense dark violet in colour with a violet rim. The nose is expressive with ripe blackcurrant fruit, plums, spice & lifted floral aromas. On the palate it is medium-bodied with flavours of cassis, vanilla & dark chocolate. The tannins are soft & silky, the acidity fresh & the flavour profile focused & linear. ...