The Boscawens have been farming the fields around Mereworth – or Marourde, to give it its historic name – for over 250 years.
Over the centuries, their hops and apples have gone into many of England's finest beers and ciders. More recently, they’ve turned to growing grapes in Kent’s remarkable soil. Booze, you could say, is in the blood.
It seems somehow inevitable that one of them – William – would one day turn their hand to making mead, the world's oldest drink.
All our mead is brewed and bottled by hand near Mereworth in Kent.
After several years of tweaking and refining, our meads are now ready. From our original crisp dry mead we infuse our drinks with locally inspired ingredients, steering the flavour one way or the other to produce a family of naturally gluten free meads.
And like all siblings, they each have their own unique characteristics.
Founder & Director
Knowing that he would one day return to living in the countryside, William has spent many years working in London and Asia. In this time, he has worked in marketing and finance, and with a short foray into architecture. It was whilst working in Hong Kong, juggling an MBA in his spare time that his love for wine (all of them) truly started to flourish.
In 2015, the chance came for William to return to Kent to take on some family farming interests. He leapt at it. Within a year, he had planted his first vineyard and become vineyard manager. First he built a winery in a garage, and a year later, a bigger winery at Brewers Hall food centre down the road. He produced his first commercial vintage of English Sparkling Wine in 2018. All the while he set himself a bigger challenge of re-inventing the world’s oldest drink; Mead. MAROURDE, in its first year, won Kent’s Food Product and Kent Specialist Drink of the Year in 2018.
Wine-maker & Head of Production
Born and raised in Kent, Scott left the area to study a Bachelors degree in Food Science and Nutrition in Leeds before entering the wine industry. Beginning by volunteering for an organic vineyard in Portugal, Scott cultivated an interest in the wine industry which lead him to New Zealand. Here he was introduced to industrial wine production and an exciting community of travelling winemakers. Scott went on to work in numerous wineries and vineyards within the wine regions of Tuscany, California, Oregon, Ontario, Marlborough, Canberra, South and Western Australia, Tasmania, Languedoc and Kent.
Once progressing through the cellars and onto winemaking teams, it was time to hit the books again. Scott studied a two year Masters of Science in Viticulture and Oenology at Montpellier SupAgro in France, and Geisenheim Hochschule in Germany. Finally, Scott’s passion for method traditional sparkling wine lead him to Champagne where he interned with the Comité Champagne’s vineyard research team before joining Mereworth Wines in time for our first commercial harvest in 2018.