Meadow Vista Honey Wines
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Style & Specialties
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
Melomel
The broad category for mead fermented with fruit.
Pyment
Mead made specifically with grape juice or grape must.
Braggot
A hybrid of mead and beer (fermented with both honey and malted grain).
Sparkling Mead
Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Sustainability-Focused
Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Coriander
Fruity citrus-like notes, slight spice, faint coconut nuance
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Strawberry
Very subtle berry aroma, light floral sweetness, delicate finish
Sunflower
Nutty, seed-like flavor, waxy texture, mild sweetness
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
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