Wines & Vines
A history of our vintages and vineyards
Meiomi is a high style Pinot Noir that is shaped, more than anything else, by the fruit sources that lay the foundation of the blend. A pure bred enjoyment wine, built to accommodate any pairing from food to friends. Unifying California’s most noteworthy coastal areas opens the door for a dynamic and opulent wine that is ready to enjoy whenever you are.
Where does Meiomi come from? Well, it comes from a series of vineyards all selected by Joe Wagner, Winemaker & Viticulturist for Belle Glos and Meiomi. Each vineyard is chosen for its unique flavors, textures and aromas. Bucking tradition, this Pinot Noir is a blend of multiple vineyards stretching along the California coast starting from Sonoma, to Monterey, and last but not least...Santa Barbara.
Each of the vineyards within these three appellations are in Region I climates, designated by UC Davis as the optimal climate to grow this temperamental variety ...we couldn't agree more. Each unique area yields fruit that is distinct in character and style. The individual characteristics of each vineyard combine in one blend to enhance Meiomi's broad flavor profile and allow us to consistently craft a balanced Pinot Noir bursting with aromatics, mouthfeel and depth of flavor, every year, regardless of vintage.
Beginning in the most northern locales, Sonoma’s vast coastal areas, from Russian River Valley, down to Carneros, offer abundant bright berry flavors, with rose petal aromas. A soft, mouthfilling texture comes from the cooler reaches, while the slightly warmer areas come through with more abundant tannin and mineral based earth notes. The most amazing thing about Sonoma is the diversity of the soils and climate as you move from east to west and north to south. There are areas of loam topsoil with sandy loam underneath that was once the bottom of the ocean; then the alluvial deposits with light clay loam on top and river bed gravel subsoil. Some ridges peak out over the fog, while the valleys are enveloped by it, slowing the ripening process. There are pockets of greatness all over the place making for some amazing blending wines. The clones that we have focused on here are predominantly Dijon and Pommard. They seem to exemplify the area with an intense concentration of fruit and minerality while maintaining a balanced acidity. It truly creates the core of the Meiomi blend.
Sitting happily between Sonoma and Santa Barbara sits the wind and sun drenched valleys in Monterey. These vineyards tie the whole blend together, with over the top opulence and earthy qualities. Full of aromas that will make you hungry, like grilled meats and spiced, stewed berries. The wine, as a stand alone, can be considered "too much" by some, but in a blend, the glitz and glamour of Monterey Pinot Noir shines bright. The soils here are full of sand, some light loams and strands of white, chalky calcium deposits in areas. Two things that can be relied upon at all times are the wind and the sun. These two weather components create Pinot Noir grapes with thick skins and dark, hard seeds. In winemaking, that means we have more to extract, resulting in a more textural wine with darker hues and heavier flavors. A key to the balance is the wind bring cool, coastal weather along with it, keeping the acidity in balance.
About 300 miles south of Sonoma lay the sandy loam soils of Santa Barbara. With its foggy mornings, it has long been known as California's spice box when it comes to Pinot Noir. The flavor profile we can rely upon from this area ranges from cloves, ginger and cinnamon, to candied cranberries and dry leaves on moist soil. The texture always has a supple silkiness that glides along the palette with ease. Many of the vineyards in this area were some of the first planted in California's coast and they remain in beautiful shape. Low cropping vines with thick, gnarled trunks. We prefer to work with Martini and Pommard clones from Santa Barbara as they exude that silky, spicy and sweet note. With the soils ranging from calcareous to sandy and the weather fogged in most of the summer, this area gives some great hang time and development of flavors. Come August, the Santa Ana winds come barreling through the valley from the warm interior of California to give the grapes a ripening push. Like clockwork, we can rely on mother nature to give us full ripeness in September.
In the cellar, we focus on riding the line between over and under extraction. Working all year for perfect fruit makes no sense if you don't succeed in extracting and retaining those characters in the wine. Each "lot" of grapes is looked at individually and our practices are changed as needed through its entire maceration. The general practices go something like this: After a cold soak to prep the skins for fermentation, the lot is inoculated with a complimentary yeast strain, initiating our active fermentation. Throughout the fermentation, either punchdown or pumpover techniques are used to extract exactly what we want. Each lot is tasted and smelled throughout the day, everyday to ensure we are indeed riding that fine line.
Once fermentation is complete, the wine goes to barrel where it will reside for about 9 months where the oak will integrate into the wine, soften it and undergo malo-lactic fermentation. To sum up a perfect barrel to complement this wine, it would be tight grain French oak, thin stave, water bent, medium plus toast with toasted heads. Each cooper has a trick or two that contributes a few more layers to the wine. Once malo-lactic fermentation is complete, it is racked and returned to barrel until it is ready to blend for bottling at the end of aging.
The dimensions of Meiomi begin in the vineyard. It then relies on sound winemaking to hold onto those characters and build upon them with the tools available. We hope you enjoy this Pinot Noir as it was meant to...anywhere, anytime.
Joseph J. Wagner is a fifth-generation winemaker from a family with farming and winemaking roots in the Napa Valley since the 1880's. In his youth, he worked many spring and summer days in the vineyard and cellar of Caymus, learning the basics from pulling leaves, to dragging hoses. Then he began to focus his efforts on what was to become his passion and career in the wine business. He is the owner of Belle Glos and Meiomi wines and has been overseeing vineyard operations and winemaking since 2002. Joseph has a perpetual goal of crafting Pinot Noirs that exude their origins and represent the best of their class in any vintage. Along with his passion for Pinot Noir, he continues his role at Caymus in viticulture and winemaking alongside his father, Chuck. When not at work, he spends time with his wife and 5 children constantly grooming the next generation in farming philosophy and practices, winemaking and the enjoyment of nature's bounty and the outdoors.
Philosophy & Heritage
Firmly planted roots from Napa Valley.
The name Meiomi means “coast” in the language of the native, coastal dwelling Wappo and Yuki tribes, and best pays tribute to and symbolizes the origin of this Pinot Noir.
From our first vintage, we set out with a single goal for Meiomi: To craft a vibrant, food-friendly wine that is approachable and ready to drink upon release. Being grown and produced with all the bells and whistles available, Meiomi is known for its quality and consistency at a reasonable price. By blending top notch Pinot Noir from three great areas, Meiomi has become known as an approachable wine for any occasion that, at an affordable price, offers up the luxury of reliability year in and year out. It is everything a Pinot Noir should be: rich, supple, spicy and succulent.
Meiomi owner and winemaker, Joseph Wagner follows a long family tradition of farming and making wine that spans well over 100 years. His Grandmother, Lorna Belle Glos Wagner, the namesake for the Belle Glos Pinot Noirs, was co-founder of Caymus Vineyards along with her husband, Charlie and son, Chuck, in 1972. Lorna’s grandfather, Lafayette was the first of the family to set his feet in the California wine business from the 1880’s through to prohibition. Working for such wineries as Inglenook and Brun & Chaix, he was well regarded as a grapegrower and vintner. Part of the legacy that he started continues on today with Meiomi.
Joseph Wagner, the winemaker of Meiomi, has a long history of winemaking in his family. Joe Wagner’s father is Chuck Wagner, winemaker of Caymus Vineyards. Chuck Wagner and his parents Charlie Wagner and Lorna Wagner started Caymus Vineyards in 1972.
Lorna’s maiden name is Belle Glos and Joe and his grandmother Lorna, have a special relationship, hence Joe gave his pinot noirs the name Belle Glos. The Glos family has a long history of winemaking in the
Meiomi is under the Belle Glos Wines brand as it shares some of the grapes with the Belle Glos single vineyards; Las Alturas, Taylor Lane and Clark & Telephone.
We at Meiomi want to ensure that you receive the best possible experience from drinking our pinot noir wine. In exchange, we want to hear about your fun times! Below is a Meiomi Moment for you to read and enjoy!
Concert at the Bowl
What could be better than a warm summer night out at the Hollywood Bowl enjoying a free concert. Afterwards, we picked up a couple bottles of Meiomi and we headed home for some wine on the patio. This is us toasting to a night surrounded by great friends, great environment, and great wine. Cheers!
If you want us to feature your own Meiomi Moment, email us at firstname.lastname@example.org
All photos and stories submitted remain property of Meiomi Wines. No personal information such as name or email address shall be sent out to third-party vendors. By submitting your photos, you grant Meiomi and its authorized agents the irrevocable right to use such materials for informational, publicity, or promotional purposes without prior notification. All stories are subjected to editing and proofing by Meiomi prior to publishing.
Recipes & Pairings
What we love best is drinking good wine, eating good food and sharing a meal with good friends. Check out our favorite foods and recipes to drink with Meiomi. Enjoy!
Point Reyes Blue: This super creamy blue cheese comes out of the gate with some full force. It is powerful, and almost too much for a wine pairing, but with Meiomi, they compliment each other and bring out a wonderful sweetness.
Bellweather, San Andreas (sheep's milk): This cheese is super smooth with vibrant, almost pungent, flavors. It enlivens the palate while coating each nook and cranny with a soft and smooth texture. Meiomi Pinot Noir is perfectly suited to this cheese.
Cypress Grove, Humboldt Fog (goat's milk): This is a classic California goat cheese. It is uber creamy but retains a tangy pop. The textures work amazingly well together...creamy + creamy...and the fruit core of Meiomi is a great counterpoint to the vibrant tanginess.
Moroccan Spices For Grilled Lamb Chops
- 1 tablespoon Oregano
- 1 tablespoon Cardamom
- 1 tablespoon Turmeric
- 1/4 tablespoon All Spice
- 1/4 teaspoon Cloves
- Salt & Black Pepper to taste
- Cayenne to taste
Take a rack of lamb and cut into chops. Cover with spices over night and grill to taste.
Makes 4 servings
Asian Salmon With Brown Rice Pilaf
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 2 cups water
- 1 cup uncooked short grain brown rice
- 1/4 cup finely chopped parsley
- Salt & freshly ground black pepper, optional
- 4 skinless salmon fillets (about 4 ounces each)
- 1 tablespoon olive oil
- 1 garlic clove, pressed or minced
- 1 tablespoon grated fresh ginger root
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- 2 green onions, chopped
To make the rice, heat 1 tablespoon olive oil in medium sauce pan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil.
Reduce heat; cover and simmer 50 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; stir in parsley. Season with salt and pepper, if desired.
Meanwhile, place salmon in pie plate or shallow dish. Combine remaining olive oil, garlic, ginger, soy, syrup and green onions; mix well. Pour marinade over salmon, let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot.
Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Serve with brown rice.
Makes 4 servings
From: Cookin’ with Good Morning America
Bounty Hunter’s Pulled Pork Rub
- 1 cup Kosher Salt
- 1 cup Brown Sugar
- 1/4 cup Black Pepper
- 1/4 cup Garlic Powder
- 1/4 cup Chili Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Dry Mustard
- 2 tablespoons Toasted Ground Cumin
- 2 tablespoons Cayenne
- 2 tablespoons Five Spice Powder
Blend all ingredients together in a food processor.
Place in an air-tight container and store in a cool dry place for up to one month.
Rub a whole pork butt with the above mentioned rub, let stand for 10-20 minutes, then place on your smoker at a temperature of 220°F for 3 hours, turning over every hour in order to get a consistent smoke on all sides. After 3 hours wrap the pork butt completely in aluminum foil and place back on the smoker for another 3 hours of cooking. Pork butt is finished when you can pull it apart with no resistance. Pull apart and serve or cool immediately.
Makes approximately 1 quart of rub.
From: Bounty Hunter Restaurant, Napa, CA
Fried Egg Flatbread with Arugula, Potato and Pesto
- 1 cup (packed) fresh spinach (about 2 ounces)
- 1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
- 4 garlic cloves, coarsely chopped
- 1 cup (or more) warm water (110°F to 115°F), divided
- 1 tablespoon honey
- 2 1/4-ounce packets active dry yeast
- 3 cups all purpose flour
- 1/4 teaspoon coarse kosher salt
- Cornmeal (for sprinkling)
- 8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
- 2 large ears of corn, husked, kernels cut from cobs
- 2/3 cup fresh peas or frozen peas, thawed
- 3/4 cup ricotta cheese (not drained)
- 8 large eggs
- Parmesan cheese shavings
- Special equipment: Heavy-duty stand mixer with dough hook attachment
Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.
Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.
Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, corn, peas, ricotta, and eggs.
From: The Baltimore B&O American Brasserie
Salt Lake "Cityweekly.net" – October 19, 2010 "I tasted this sensational Pinot at the Market Street Oyster Bar recently and was thunderstruck. Frankly, it tastes like a Pinot Noir that is 10 times more expensive. Do not hesitate to stock up." - Ted Scheffler
The Palm Beach Post - March 5, 2010 SoBe Wine highlights: Our faves from the festival "I've tried this Belle Glos before and it always makes me smile. It's a lush, fruity wine with pungent dark berries, medium body, soft tannins and a smooth finish." - Gwen Berry, yummy pinot from Swirl Girls
St. Helena Star, Napa Valley, California – April 29, 2010 Wine of the Week "The wine sings to me of various flavors of sweet pomegranate, cranberry and exotic red citrus fruits. With good intensity and a toasty oak finish, it is definitely in the crowd-pleaser category." - Stefan Blicker
Meiomi Events in 2013January 26
Pinot Days, Manhattan, NYwww.pinotdays.com
World of Pinot, Shell Beach, CAwww.wopn.com/events.html
Pinot Days, Chicago, IL
Pinot Days, San Francisco, CAwww.pinotdays.com
Pinot on the river, Healsburg, CAwww.pinotfestival.com/events.html