# Pinot Noir (2022)

- **Producer:** Meiomi
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €24
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 13–16 °C
- **Aromas & flavours:** blackberry, cherry, plum, vanilla, chocolate, coffee

## About this wine

Meiomi was founded in 2007 by Joe Wagner, a member of the prominent Caymus winemaking family. The name 'Meiomi' translates to 'coast' in the language of the native Wappo and Yuki tribes, paying homage to the coastal California vineyards that define this wine. In 2015, the brand was acquired by Constellation Brands for $315 million. Meiomi has become one of the most commercially successful and polarizing wines in the United States, celebrated by consumers for its approachable style while sparking intense debate among wine purists regarding its unique profile and production methods.

## Interesting facts

- The name 'Meiomi' means 'coast' in the native language of the indigenous Wappo and Yuki tribes.
- Meiomi was sold to Constellation Brands in 2015 for a staggering $315 million.
- Independent lab tests revealed this wine contains around 18 to 19 grams per liter of residual sugar, far higher than traditional dry reds.

## Food pairing

Meiomi's rich, medium-to-full body, soft tannins, and notable residual sugar make it an unconventional Pinot Noir that pairs best with flavorful, savory, and slightly sweet or charred dishes. The wine's sweetness complements sweet-and-savory glazes on pork or duck, while its plush texture and moderate acidity cut through the richness of melted cheese in lasagna or cheeseburgers without being overpowered.

## Wine making process

The grapes for this tri-county blend are sourced from selected vineyards across Monterey, Santa Barbara, and Sonoma counties. Each lot is fermented separately to allow the distinct characteristics of each sub-region to develop. During fermentation, winemakers utilize punch-downs and pump-overs to manage extraction. The wine is aged for six months in 100% French oak barrels, which helps integrate the components and contributes to its distinctively rich texture and flavor profile before final blending and bottling.