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Items not labeled as Rapid Ship or Pre-arrival may require a transfer from the warehouse to our shipping facility before shipping, which can take 4–6 business days. Learn more on the Shipping Info page.
In-store Only Items
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Long-term Pre-arrival Items
Long Term Pre-arrival Definition: Ordering wine directly through us from our supplier partners in Europe in advance of the item’s physical arrival in the US.
Long Term Pre-arrival sales ensure you’re getting the best possible price and that you have also secured the product before it hits the normal retail supply chain. The lead time for Pre-arrival goods is generally 4–8 months, sometimes longer based on supply chain and the logistics of transporting goods overseas. The expectation, from our team, is to communicate to the customer the location of their purchase every step of the way.
This product is offered as a full case purchase option, minimum order quantities may be applicable. When available, multiple case options will be presented. If you are purchasing a Pre-Arrival item you must order a solid case.
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Items listed as "rapid ship" are in stock and available for immediate pickup or shipment. Those that do not have the "rapid ship" icon are housed with our supplier and must be transferred to our warehouse before they can be picked up or shipped. This requires 4-6 business days but usually occurs sooner. Some products will list both options of availability as there will be a certain number in stock, with the option to order additional bottles to be transferred from the supplier.
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SKU 981818
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This sparkling, pet-nat style mead is bubbly and fragrant up front, followed by intricate flavors of wild-fermented yeast and foraged herbs. Made from New York State honey, cherries, and apples, which are fermented together for six months before being infused with hand-picked sumac and rose hips. After aging for another six months in wood barrels, this bone-dry mead goes through a second bottle fermentation that produces its lively effervescence.
Mead is an ancient fermented beverage made from honey, water, and yeast, often referred to as honey wine. Unlike traditional grape-based wines, mead’s primary fermentable sugar comes from honey, which gives it a distinct flavor profile. It can be made in a range of styles, from dry to sweet, still to sparkling, and light to full-bodied.
What makes mead unique is its versatility and historical significance. It has been produced for thousands of years across cultures, from the Vikings of Scandinavia to medieval Europe and ancient China. Mead can be infused with fruits, spices, herbs, and even hops, creating variations such as melomel (fruit mead), metheglin (spiced mead), and cyser (apple mead).
With flavors ranging from floral and honeyed to tart and complex, mead pairs well with cheeses, roasted meats, and spicy dishes. Its resurgence in modern craft brewing has introduced new enthusiasts to this historically rich and diverse beverage.
Country United States
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
Region New York
New York state has a wine history which stretches back to the mid-17th century, when Dutch settlers first began cultivating grape vines in the Hudson Valley. Since then, the wine industry of New York has grown from strength to strength, mixing the old with the new as wineries continue to experiment with modern techniques alongside their traditional heritage. Indeed, certain wineries in New York state hold a claim to being amongst the oldest and most well established in the New World, with at least one dating back over three hundred and fifty years. New York state is responsible for a relatively small range of grape varietals, due to its cooler, damper climate, but many varietals such as Riesling and Seyval Blanc thrive in such conditions and produce wines a of singular quality.
