Wines & Vines
A history of our vintages and vineyards
Meiomi is a high style Pinot Noir and Chardonnay that are 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 & Owner of Meiomi wines. Each vineyard is chosen for its unique flavors, textures and aromas. Bucking tradition, Meiomi Pinot Noir and Chardonnay are 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 Burgundian varietals ...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 wines bursting with aromatics, mouthfeel and depth of flavor, every year, regardless of vintage.
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. 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 are the wind and sun drenched valleys of Monterey. 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 grapes with thick skins and dark, hard seeds. In winemaking, that means we have more to extract, resulting in a more textural wines. 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 flavor profile. 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. 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.
As a fifth generation Napa Valley winemaker and the youngest son of Chuck Wagner, founder of Caymus Vineyards, Joe learned his way around a vineyard long before he was able to drink wine. By the time he was 19, he knew that he would continue his family’s winemaking legacy. He started Belle Glos wines and then followed up with the creation of Meiomi, now the leading luxury Pinot Noir in the country. In 2014, he took the big step of forming Copper Cane Wines & Provisions. Joe and his wife Amber live in Napa Valley with their six children, keeping a healthy balance between family life and a passionate dedication to their shared business venture.
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.
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 wine.
From our first Pinot Noir vintage in 2002, 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 parcels of Pinot Noir and Chardonnay from three great areas, Meiomi has become known as an approachable wine for any occasion – and at an affordable price it offers up the luxury of reliability year in and year out.
Pinot Noir Recipes and 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
Meiomi was awarded the prestigious 2014 Market Watch Wine Leaders Choice Award for “Wine Brand of the Year”
Meiomi Pinot Noir is a favorite on wine lists throughout the US, ranked in Wine & Spirits 25th Annual Restaurant Poll as the second most popular by-the-glass choice amongst ALL varietals and second most popular Pinot Noir.
Use the link above to visit the Meiomi Blog, or click on “More” below to find out about upcoming events.
November 15th, 2014Los Angeles, Californiawww.pinotdays.com
January 18th, 2015
World of Pinot
March 7th, 2015
March 21st, 2015