# Meiomi Pinot Noir (2023)

- **Producer:** Meiomi Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, plum, blackberry, vanilla, cloves, toast, chocolate

## About this wine

Meiomi was founded by fifth-generation winemaker Joe Wagner in 2006. The brand quickly gained a massive following for its bold, rich, and highly approachable style of Pinot Noir, which challenged traditional, lighter expressions of the grape. In 2015, the brand was acquired by Constellation Brands. Meiomi's signature approach relies on blending grapes from three of California's premier coastal cool-climate growing regions—Monterey, Santa Barbara, and Sonoma—to create a consistent, deeply layered, and crowd-pleasing wine.

## Interesting facts

- Created by Joe Wagner in 2006, who sold the brand to Constellation Brands in 2015 for a record-breaking $315 million.
- 'Meiomi' translates to 'coast' in the language of the native Wappo tribe, paying tribute to the coastal vineyards.
- The wine is a distinct tri-county blend, sourcing grapes from Monterey, Santa Barbara, and Sonoma counties.

## Food pairing

Meiomi's bold, fruit-forward profile, soft tannins, and touch of residual sweetness make it exceptionally versatile. It pairs beautifully with rich, fatty fish like salmon, as well as roasted poultry accompanied by sweet-and-savory fruit glazes. The wine's oak-derived vanilla and spice notes also complement smoky, charred flavors from barbecue and roasted root vegetables.

## Wine making process

The winemaking process for Meiomi Pinot Noir focuses on maximizing fruit extraction, color, and texture. Grapes from Monterey, Santa Barbara, and Sonoma are harvested and fermented separately in stainless steel tanks to preserve their distinct regional characteristics. To achieve its signature rich mouthfeel and sweet oak profile, the wine undergoes malolactic fermentation and is aged with a combination of French oak barrels and oak alternatives, which imparts prominent notes of vanilla, mocha, and baking spices before final blending.