Mixed Meadia Wines

Mixed Meadia Wines brings Wisconsin-grown grapes, honey, and orchard fruit together under one roof at Hatch Distilling Co. in Egg Harbor, Wisconsin. Allan Hyland and Emily Butteris lead the growing and winemaking operation, part of Hatch since 2022. Everything is fermented, blended, bottled, and aged on site. For Door County travelers, the draw is a chance to explore local wine beyond the familiar grape-only bottle.

The team tends two vineyards of roughly three acres each in Egg Harbor and Sturgeon Bay, growing varieties including Itasca, L’Acadie Blanc, La Crescent, and Crimson Pearl. All grapes come from the Wisconsin Ledge American Viticultural Area. One particularly hands-on practice: grape clusters begin fermenting in buckets in the vineyard before harvest; the team selects the best-smelling and best-tasting batches to start the main fermentation. Traditional-method sparkling wines carry the Côte de Mort name, while Côte Fraîche identifies pét-nats, bottled before fermentation finishes to capture their bubbles. Meads start with northeastern Wisconsin wildflower honey, with whole-ingredient experiments extending to tart cherries, black currants, and foraged spruce tips.

The shared tasting room at 7740 WI-42 offers free samples, wines by the glass, cocktails, and bottles to take home. Summer service runs daily from noon into early evening. The distillery partnership makes this a useful stop for a group whose interests stretch beyond wine.