A blend a mead and grapes is known as a Pyment. This is a dry, still wine best served chilled.
This mead is a co-ferment of Newtown honey with 2020 Shiraz off Bryan Martin’s Ravensworth vineyard in Murrumbatemen, ACT. Bryan didn’t make any wine off that vineyard this year as the terrible bushfires in the area led to heavily smoke tainted fruit. Ths was an exercise to see how dilution and honey could transform it.
Nose complex with red fruits, licorice, menthol, smoke notes. Palate medium weight, cherry red fruit initially, texture pretty fluid – like a red with a big dollop of white in it. Smoke there but is bacony/ barrel fermenty as opposed to acrid.
Best served chilled. 11.1% alcohol. Zero sulphur or other additions. The beautiful label was designed for us by Evi O Studio.
Made from Brendan Hilferty’s raw, Newtown, backyard honey, and smoke-tainted grapes from Ravensworth (shiraz).
Distinctly smoky, bitter, but honey characters override and strawberry kicks in. There’s bacon in there, earthiness, walnut paste and herbs. In all that, freshness, light sweetness, real drinkability with so much intrigue. It will set off alarms for some, but I kept back at my glass. Dark red coloured too.
92 Points, Mike Bennie, The Wine Front, July 2020