THE MEAD STORY

At  Somertons we make our Mead using a special blend of the Beechwood Honeydew, and Manuka Honeys sourced entirely from the native bush on our mid-Canterbury family farm, Mt Somers Station. We send our honey off to the team at the Sugar Loaf Winery where they mix with just the right amount of our pure alpine spring water and ferment naturally, just like you would a wine.
​The result is a just off-dry, refreshing, sparkling session beverage - packed with rich honey aromas.... it's just a little bit different.

From Honeybee to Winery

MT SOMERS STATION

Mt Somers Station is the 3800ha family property of David and Kate Acland in the foothills of the Southern Alps running sheep, deer, cattle and of course bees. With over 500ha of native Beech forest and regenerating native scrub on the property we're producing genuinely single source, true to origin honey which we use in the production of our sparkling honey mead.

THE MEAD TEAM

David & Kate

The owners - Farmers, winemakers and dreamers of big (or mad) ideas (like sparkling honey mead)

Cullen

The Mead Master - in another life he's a winemaker but he's turned his hand to Mead making with admirable dexterity
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Brendon

Keeper of the Bees and all round good guy, happiest in his bee suit chasing the elusive Manuka flowers