Traditional meads with simply honey, water, and yeast can yield a variaty of flavors, depending on the types of honey and yeast you use. Orange blossom honey with a neutral wine yeast fermented to semi-sweet is popular. Personally I like clover fermented with a combo of champagne and d-47 to dryness. Decide what you like in a wine, and then go from there.
I agree that redstone is the best commercial example I've found so far, and they have a good amount of variatals to choose from, so you should try different types. The black raspberry necter is a SWMBO-slayer