Mixed Meadia

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Mixed Meadia products.

Mixed Meadia Wines: Locally grown, terroir-driven meads & sparkling wines from Door County, WI 🐝🍇🍾

Offering free sampling, wines by the glass, cocktail menu, and bottle sales for all Mixed Meadia Wines & Hatch Distilling Co.

10/15/2026

Fun fact! 🍇🥃 The chemistry that makes grapes great for traditional French brandy is also found in our northern Wisconsin w**e grapes!

Classic brandies, like Cognac, rely on grapes with naturally high acidity and low pH. These characteristics help preserve the base w**e before distillation.

Our Frontenac Gris and Marquette share that bright chemistry but bring something extra: big aromatics! Frontenac Gris offers peach, apricot, and citrus, while Marquette brings dark cherry, berries, and spice.

We ferment these grapes into w**e, then double pot distill them into brandy.

And the coolest part? 100% Wisconsin-grown grapes, all from the Wisconsin Ledge AVA!

A centuries-old tradition with a distinctly northern Wisconsin expression.



Hatch Distilling Co.

10/12/2026

From red w**e crush to c***r season! 🍇🍎🥂

Door County is an incredible place to grow fruit. From our famous tart cherries to w**e grapes and c***r apples, Lake Michigan helps create a remarkable fruit-growing climate. Warm growing seasons, lake-cooled temperatures, and a long, gradual ripening period help develop the flavors that make this region so special.

At Mixed Meadia, we believe great fruit deserves to tell its own story. Our w**es and c***rs are made with native yeast, minimal intervention, and no added flavorings. Just locally grown fruit, wild fermentation, and time.

Our traditional method sparkling w**es and c***rs take that philosophy a step further. Through secondary fermentation in the bottle and extended aging on the yeast, they develop layers of complexity, beautiful textures, and flavors that complement the fruit rather than overpower it.

It's pretty incredible what fruit, yeast, and time can create.

We love making w**e and c***r in Door County. This is a fruit-growing region, and we're proud to make products that express it.

Grown here. Fermented here. A taste of Door County.

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10/09/2026

Born and bred right here in Wisconsin! 🍇🍷

Meet St. Croix!

This beautiful red w**e grape was developed by legendary Wisconsin grape breeder Elmer Swenson in Osceola, Wisconsin, back in the 1980s.

And these particular grapes? Grown on Washington Island, right here in Door County!

St. Croix is a wonderful example of what makes northern w**emaking so exciting. Deeply colored fruit, beautiful berry flavors, and a grape with roots in Wisconsin's own w**emaking history.

We love that Wisconsin has its own w**e grapes that thrive in our climate and grown in places as unique as Washington Island.

W**e is agriculture. W**e is geography. W**e is local culture.

Wisconsin grows w**e, hybrids are the future!!!

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10/04/2026

St. Pepin, bred right here in Wisconsin!!!!

Such a cool grape, and such a good example of what w**egrowing in this part of the world can look like. These grapes were grown without synthetic fungicides, herbicides, or insecticides, working with the place rather than against it.

Door County and the Wisconsin Ledge AVA are w**egrowing regions. We have our own grapes, our own climate, and our own style of w**e.

Hybrids aren’t a workaround. They’re part of the future of w**e.

Future part of Ledge Blanc

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10/02/2026

Foch. Marquette. Frontenac. Petite Pearl.

These grapes have a long relationship with the North, and they make reds with a personality all their own: vivid fruit, freshness, deep color, spice, savory character and structure.

We crush the fruit and let native yeast take it from there. Once fermentation gets moving, the w**e stays on the skins for somewhere between 5 and 14 days, extracting color, tannin, aroma and texture.

Then we press it off.

The w**e finishes fermentation away from the skins, and a few weeks later we’ll rack it and start preparing it for barrel aging.

That’s where micro-ox becomes part of the process. In tiny, controlled amounts, oxygen can help tannins come together, soften the texture and add another layer of complexity as the w**e develops.

Foch gives us dark, inky fruit. Marquette brings red fruit, spice and structure. Frontenac gives deep color and brightness. Petite Pearl has this wild, living-forest character — dark fruit, earth, herbs and something that feels very much of this place.

That’s one of the coolest things about w**e. It becomes part of local culture.

It belongs with a Friday fish fry, local art, live music, a table full of friends and the place it came from.

Four grapes. Four different personalities. All very much at home in the North.

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Traditional Method Sparkling C***r 🍎🥂We make this c***r using essentially the same process used to make Ch*****ne.The c*...
09/27/2026

Traditional Method Sparkling C***r 🍎🥂

We make this c***r using essentially the same process used to make Ch*****ne.

The c***r is first fermented dry, then bottled for a second fermentation inside the bottle. That fermentation creates the carbonation naturally, giving the c***r finer, more integrated bubbles and a completely different texture than force-carbonated c***r.

The bottles then rest on their yeast lees, building texture, creaminess and complexity over time. After aging, each bottle is riddled so the yeast collects in the neck, then disgorged to remove the sediment before being finished and corked.

It’s a slow, hands-on process, but that time in bottle creates persistent bubbles, a fuller mouthfeel, and layers of apple, yeast, bread and pastry.

We make ours in two styles: Brut and Semi-Sweet — same traditional method, two different expressions of Door County apples. 🍎🍾

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09/21/2026

Harvesting our Door County LaCrescent!

Such a rad grape. LaCrescent has Wisconsin-bred St. Pepin in its parentage and Muscat in its family tree—and you can taste it in those huge aromatics.

It’s delicious on its own, but for us it’s also one of the backbones of our Traditional Method sparkling w**es: bright acid, tons of aroma, and serious personality.

Grown herbicide-free, with no insecticides, and only organic-certified fungicides.

Hybrid grapes aren’t some side story in w**e. They’re part of the w**e world’s future.

W**e for the people! 🍇🥂

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09/18/2026

Slow motion press action! This is such a beautiful w**e grape.

We have some history with this inky beast but it’s been years since working with it- we’re very excited to have Maréchal Foch back in the cellar!

Deep color, bold red fruit, dark berries, and plenty of character. It makes a delicious red w**e, and next year it’ll officially join the Mixed Meadia lineup.

Bred more than 100 years ago, Foch combines great w**e character with natural disease resistance, making it a grape that feels right at home in our region.

And we’re not stopping with red w**e. We’re taking a portion of this year’s fruit and turning it into something completely new for us:

Foch Rosé Pét-Nat 🍾🍷🤤

Inky beast meets bubbles. Happy harvest season! 🍇🥂

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09/18/2026

What’s this bucket doing in the vineyard?

It’s where we get the yeast for our w**es.

About a week before we harvest each grape variety, we pick a few clusters, crush them into buckets, and leave them right there in the vineyard to begin fermenting naturally. It’s called a pied de cuve.

By harvest, those little buckets are alive.

We open them, smell them, taste them, and decide which fermentations we like and which ones we don’t. The ones we love become the starter for that w**e.

Local grapes. Local yeast. Terroir, baby!!!!!

Wild fermentation is different from pitching a single commercial yeast strain. Early in fermentation, there can be a whole community of yeasts and other microorganisms working alongside one another before the more alcohol-tolerant yeasts eventually take over.

And all those different microbes can leave fingerprints behind. Different yeasts can produce different esters and aroma compounds, release different compounds from the grapes, influence acidity, glycerol and texture, and change the way a w**e feels and smells.

It’s not just “leave it alone and hope for the best,” either.

By starting several pied de cuves before harvest and choosing the ones we like, we get to be w**emakers. We can select the fermentation that smells clean, interesting and expressive and leave behind the ones heading somewhere we don’t want to go.

A little wild. A little controlled.

Grapes grown here. Yeast living here. W**e made here.


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Address

7740 State Highway 42
Egg Harbor, WI
54209

Opening Hours

Monday 12pm - 6pm
Tuesday 12pm - 6pm
Wednesday 12pm - 6pm
Thursday 12pm - 6pm
Friday 12pm - 7pm
Saturday 12pm - 7pm
Sunday 12pm - 6pm

Telephone

+19205433800

Website

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