Posted by juliac in Articles, Featured | Comments Off on Meads That Blew Me Away: Nectar Creek Honeywine Session Meads
Meads That Blew Me Away: Nectar Creek Honeywine Session Meads
With a bottle of Oregon Dry Rosé in hand (along with my trusty Riedel Oregon Pinot Noir glass), I recently met up with Rick Dancer of RDTV at Springfield, Oregon’s new Marketplace@Sprout!. Rick was filming one of his local-centric shows on the Sprout! premises, and I was there to talk with Rick about WineJulia.com, Eugene Daily News and one of my favorite Rosés: R. Stuart & Co. Big Fire 2012 Dry Rosé.
When I arrived, Rick was interviewing the supervisor of Sprout!, Micah Elconin, so I decided to browse around the Marketplace until they were ready for me. I came across a vendor booth for Nectar Creek Honeywine Session Meads and the bright, cartoonish labels had caught my eye. Coming in for a closer look, I was offered a sample. Having never been a fan of meads (wine produced by fermenting a solution of honey, water and yeast), I was ready to turn down the offer, but instead picked up a sample cup of the Raspberry Mead. Expecting a super-sweet flavored, syrupy textured beverage, I was immediately taken back by its crisp, refreshing and bright characteristics. This was unlike any mead I had ever experienced. Dry on the palate with vibrant minerality and effervescence, natural raspberry tartness and flavors popped amid the tiny bubble party on my palate – I absolutely loved it. I asked about the ingredients, and I got a simple answer, “water, raspberries and pure Oregon honey.”
With just one taste down, I realized I had just become a lover of mead. I had to try the other two flavors: Wildflower and Ginger. The Wildflower is made with just water and pure Oregon honey, capturing the essence and complexity of where it comes from in the Willamette Valley. The Ginger was my favorite of the three, made with – you guessed it – water, ginger and pure Oregon honey, and the ginger literally coats the mouth, leaving the palate totally refreshed and wanting more. Much like the Rasberry Mead, these were also crisp, dry, vibrant and down-right delicious.
Founded by two Oregon native’s who come from a background of beekeeping and farming, brothers Nick and Phil Lorenz brought horticulture, fermentation science and beekeeping (along with their dream to brew) together to create Nectar Creek. Written on their labels is a testimonial of their product, “All of our mead is handcrafted in small batches from the best ingredients the Pacific northwest has to offer, highlighting specific blends of Willamette Valley honey, water and yeast to produce a sensational pint.”
Their motto is “redefining mead.” I can’t argue with that, the Lorenz brothers most certainly redefined my view of a beverage I’ve been unwittingly ignoring for years.
Look for Nectar Creek at Sprout! on various Fridays (schedule of events at nectarcreekhoneywine.com) or visit their tasting room Thursday through Saturday, 12-6 pm at 33848 SE Eastgate Circle, Corvallis, OR 97333.
For more on Sprout! and R. Stuart Big Fire 2012 Dry Rosé, watch this episode of RDTV (also airing on KEVU, Sunday, Sept. 8, 4:30 pm):