What is Meiomi Wine?
Meime means “coastal” in Wappo, according to Joe Wagner (Famous Winemaker). Wappo is the language of the indigenous people of Northern California, the tribe has the same name. It’s also a word that symbolizes the character of California’s coveted coastal vineyards, which guarantee their fruit to Meiomi’s signature wines.
Driven by the national appetites running the charts for Pinot Noir, Meiomi wine became the famous label with a number of critics. Using the best grapes from the coastal cold-climate vineyard designations of Sonoma, Santa Barbara, and Monterey counties. After tasting Meiomi Pinot Noir through certain vintages, you can easily select it from a line of Pinot Noir.
Meiomi Pinot Noir presents a very characteristic aroma and flavor profile based on very ripe blackberry and blackcurrant fruits, cola, a prominent oak layer expressed as dark chocolate, espresso, and vanilla, a touch of violet and other floral notes, and a slight level of sweetness, and is due to residual sugar.
History of Meiomi Wine
Meiomi is born from Belle Glos, a tiny single-vineyard Pinot Noir label named after her grandmother Lorna Belle Glose. It was founded in 2007 by Napa Valley winemaker Joe Wagner, son of Chuck Wagner of Caymus. Following Wagner’s success with the Belle Glos Pinot Noir brand, Meiomi launched with a Pinot Noir created from grapes sourced from California’s Sonoma, Monterey, and Santa Barbara counties. It’s about creating an achievable and dependable label, delivering a bright berry-rich sweetness that, in turn, is historically beloved by Americans, apart from balance and comfort for food.
This distinguished Meiomi label was sold to Constellation Brands in 2015 for a whopping $315 million. Bringing attention to a stylistic Pinot Noir that shoppers adopted.
The Appearance of Meiomi Wine
Meiomi Pinot Noir in the glass is very dark and plum-colored; with just a little light, it can shine. The wine wraps the glass nicely when it is tilted and leaves legs or tears that slowly fall inside. These wines are usually ripe and rich but distinctly expressive, with complexity and depth.
Aroma Profile
Its aroma of tobacco, charcoal, black fruits, and spices is not specifically attractive. So it is not possible to notice its smell immediately when uncovering the bottle. This wine is very aromatic: it is easy to detect a spicy and candied aroma towards the nose. The aroma is generally quite appealing, with only a slight alcohol hint: 13.7% per bottle.
Flavor Profile
Its taste can glimpse by revealing a refined and pleasant wine with just a little fruit and the classic Pinot Noir flavor with a nutmeg or allspice flavor.
Mouthfeel and Tannins
Meomi Pinot Noir delivers a silky mouthfeel and modest light tannins in a rich wine style that lacks vitality. However, it is easier to notice the tannins as the wine takes in the air.
On the palate, it is entirely juicy and sweet with quite ripe flavors of black and purple fruits, a floral note, and some spicy touches of oak, coffee, and vanilla.
Production and Techniques
Meiomi Pinot Noir red wine brings depth and structure that in some situations are perceived in a Pinot Noir wine and all thanks to its meticulous and unique aging procedure. For six months aging in French oak barrels, the delicious fresh flavor of this present California red wine and notes of dark forest nuts and roasted mocha add depth and complexity to the palate.
The silky texture and measured acidity of this Meiomi wine make it a perfect table companion for dark chocolate or thin crust pizza. Meiomi Pinot Noir guarantees a full-bodied flavor that will last to an extended finish no matter the food.
- The Pinot Noir grapes are planted very ripe and at 29º Brix or more when the pH is small, and the bitter tannins have softened.
- Adding Oenological tannin to balance color and improve mouthfeel; Enzymes to enhance the color extraction.
- You can use some concentration methods such as flash détenté. The flash, which consists of heating the grapes to a high temperature, generates around 30% more color and structure and makes the wine independent of any vegetal character.
- Wine is probably below 14% of alcohol
- Residual sugar increases by adding grape concentrate.
- Adding acidity before bottling.
Meiomi Pinot Noir Food Pairing
Meiomi has popularized California Pinot. Each of the vineyards selected for this wine provides the best expression of their respective names, carefully combined to achieve the equality, complexity, and richness of Meiomi flavor.
Meiomi is a Pinot Noir of high style. It’s created especially by the sources of fruits that form the combination. Meomi is a purebred wine to appreciated and designed to adapt to any pairing. It turns out that any food that brings cheese with it would mix well with this wine. This is because its acidity content can stabilize the cheese’s richness. A Pinot Noir pairing is delightful because this type of wine combines many different types of cuisine because they are versatile to accompany at mealtimes.
Sheep’s milk cheeses tend to mix exceptionally well with Pinot Noir, but they are not the only ones.
Suggested pairing: lamb, tacos, dark chocolate, pizza, Asian food.
Meiomi Pinot Noir Characteristics
There are several unique characteristics of Meiomi Pinot Noir that differentiate it from typical California Pinot Noir bottlings:
- The residual sugar (RS) of 6-6.9 g / L. The RS usually reflects in grams of sugar per liter of wine: g / log / L or as a percentage of weight to volume.
Many of the dry wines, including almost all the national Pinot Noir, currently manufactured, have between 0.1 and 0.3% RS, and this is due to the types of non-fermentable sugars that persist after fermentation (a wine is “dry” if the RS is less than 0.5 to 1.0 g / L). The human palate may not detect this level of RS. Now, an RS of at least 6 g / L like Meiomi Pinot Noir would be slightly appreciable for taste. - The great flavoring of oak is not remarkable among domestic Pinot Noirs. There is a strong note of vanilla and coffee tones compared to a vanilla latte.
- Very pleasant tannins create a velvety mouthfeel that is also due to the low acidity.