England

This slowly fermented perry matures in the bottle to develop a completely natural effervescence, the fine bubbles and sediment resulting from the fermentation process.

From Salway Ash, a delicious, ripe, fruity blend of Pinot Noir, Pinot Meunier and Rondo. Strawberries and cream on nose and palate.

A blend of Cider Brandy and sweet, Kingston Black apple juice. Great as a chilled aperitif.

Bacchus at it's very best! A real star from Lyme Bay Winery and a shining example of how well Bacchus grows in Devon. The grapes are harvested early for maximum freshness with 4 months aging on lees.

Lyme Bay Winery's flagship wine made from a blend of Bacchus, Pinot Blanc, Seyval Blanc and Reichensteiner. The hand harvested grapes were vinified seperately then aged for four months on lees after blending.

A juicy soft red wine with lots of fruit appeal, pale ruby in colour with subtle legs. Aromas of Cherry and Plum, juicy ripe fruit marries well with the mouth-watering acid. Fruit flavours of strawberries and sour cherries mingle with the soft tannins and the smokiness of the oak.

100% single vineyard, Pinot Noir from Lyme Bay Winery showing the quality and the purity that is possible from Pinot Noir grown in England.

A traditional cider brandy made from distilled apple cider. This 3 year old is the youngest and freshest they produce and retains a delicious apple fruit and slight floral flavour.

It has a unique flavour that combines bitter-sweet and sharp qualities found in a traditional vintage cider apple. Ice Cider is made by freezing the apple juice and removing the ice. The remaining naturally concentrated juice is then fermented into Ice Cider.

This is a 100% Bacchus, made from only first run juice and cool fermented. It is crisp and dry with delicate aromas of elderflower and a fresh citrus palate.