We love wine, obviously.
And we love making wine. But we also understand that sometimes, you want to try something different. Even our winemaker, Matthew Meyer, likes experimenting with new techniques, flavors and partnerships . That’s why we created a rare fermented beverage known as pyment.
Pyment (pronounced PIE-ment) was a new word to us, but mead (pyment is a form of mead) is just as ancient as wine. People have been drinking mead for over 3,000 years, fermenting honey with yeast and water. Add some unfermented grape juice to the honey and you have pyment. That’s what Matthew recently created with Glenn Lavender of Silver Hand Meadery, near Colonial Williamsburg.
“Making mead or pyment is more like making cider or wine than beer,” Matthew says. The fermentation process is similar, as are the alcohol levels - around 12% on average. Meads can be ready to drink in as few as five weeks, but some age as long as two years. Like many wines, meads often improve from being put down for a year or more after you bring them home.
“I’m not sure if pyment has a link to Colonial Williamsburg,” Glenn says. “But mead is one of the most ancient fermented drinks.”
The pyment started with Matthew’s contribution of juice from our Wessex Hundred estate-grown Traminette grapes - a late summer white varietal with strains of Gewurztraminer in its heritage. We use it in our Midsummer Night’s White as well as in a new, limited production Wessex Hundred Traminette that we released just a few weeks ago on the summer solstice. The Traminette’s fruity flavor profile inspired Glenn to add a blend of three different honeys to the mix.