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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 473 notes) - hiding notes with no text | | | Tasted by mplsbruin on 12/17/2021 & rated 89 points: Very pleasantly surprised. At 11 years, this inexpensive Pinot was very nice and could have lived a couple of years longer. (1358 views) | | | Tasted by owr on 11/3/2019 & rated 86 points: Let's be honest here, there is no way you would ever pick this wine out as a Pinot Noir in a blind tasting, even when young, so we were not sure where it would be as it aged; but it is a tasty non-descript red at this age. (2122 views) | | | Tasted by MagVino on 3/7/2019: If you like your reds sweet look no further. If you approach this as maybe a lightish Ruby Port you might not be disappointed. Cracks up a bit on the finish. Not a lot to recommend despite the Monterey/Santa Barbara/Sonoma blend. Still has a ways to go is the guess here, such as it is.. (2480 views) | | | Tasted by puneetagr on 11/27/2016 & rated 90 points: Just opened a bottle and wow it was delicious! (4973 views) | | | Tasted by ogres3 on 8/14/2016 & rated 87 points: Not much of a fan. Acidic, uninteresting red fruit, didn't finish the bottle. (5193 views) | | | Tasted by PJRobins on 5/11/2016 & rated 90 points: Still going strong! (4882 views) | | | Tasted by wineshaman on 12/26/2015 & rated 88 points: Last bottle of 4 and the best showing yet, fruit has integrated nicely but still on the dark side of the Pinot spectrum. Smooth, simple and ready to drink! (5011 views) | | | Tasted by BobKat Cellars on 10/4/2015 & rated 90 points: Very good (5270 views) | | | Tasted by cglex on 9/26/2015 & rated 84 points: Epitomizes all that is wrong with most California Pinot. Thick dull tar taste. Slightly better than most California Pinot, but still a dud. I thought the bottle might improve with air. It changed and became less astringent, but there was no reward for the wait. As I had a guest, I should have moved onto a different wine. (3172 views) | | | Tasted by wineshaman on 5/21/2015 & rated 87 points: Rich, lush, decadent, loads of sweet ripe red and dark fruit, big fruit bomb, still enjoyable for what it is. (3636 views) | | | Tasted by Wine4Life on 4/7/2015 & rated 90 points: Great wine and value as always. (3470 views) | | | Tasted by Christine Karasek on 2/6/2015: Ok (3454 views) | | | Tasted by lebo9968@gmail.com on 1/30/2015 & rated 88 points: Moderately dark red color. Dense red berry nose. Palate a bit harsh. (2642 views) | | | Tasted by Chrisinroch on 11/8/2014 & rated 82 points: Holy Residual Sugar, Batman! Dark purple, sweet, vanilla, smooth finish. Clearly pinot, but not at all in my wheelhouse. Novice wine drinkers and those with a sweet tooth will absolutely love it. (3472 views) | | | Tasted by Ranjan on 10/26/2014 & rated 91 points: Crowd pleaser (2764 views) | | | Tasted by TXTASH on 10/15/2014 & rated 90 points: LA = 90+ with initial wow factor on fruit. Opened yesterday and let it warm up for about two hours and wasn't very good. Today it is very good with mild nose of light leather, forest floor, and dark fruit. Nice, smooth mouth feel and medium to long finish. What a difference a day makes. I'll buy again but decant and give it plenty of time to breath. (2751 views) | | | Tasted by CognacFrank on 6/5/2014 & rated 88 points: Lots of fruit; red berries and cherries, very smooth on the pallet. Paired excellently with duck. (3559 views) | | | Tasted by jaypowell on 3/26/2014 & rated 88 points: Very dark, almost purple hue. Aromas of sweet cream, berries, sarsaparilla, and oak spices with tastes like bright cherry, cola, dried leaves undertoned with vanilla, leather and high style oak. The wine has a lingering, succulent finish (4153 views) | | | Tasted by DDicaprio on 2/8/2014 & rated 88 points: Too much fruit up front, with sour Cherry and candy on the back. Not worth a repurchase as an everyday wine (3802 views) | | | Tasted by maxima on 1/6/2014 & rated 83 points: Pinot gomme balloune!
Similaire aux autres millésime, boisé et vanillé à outrance...lourd et capiteux, un verre est suffisant. (4317 views) | | | Tasted by jaypowell on 12/15/2013 & rated 89 points: The Belle Glos Meiomi Pinot Noir is ripe, rich and round on the palate; fine and friendly from start to finish. The wine looks Garnet colored with medium legs and body. The wine has smooth texture and finishes medium. (4449 views) | | | Tasted by owr on 11/9/2013 & rated 88 points: We started the night with a bottle of Belle Glos 2010 Meiomi (which is a Pinot Noir). Now there are those who find the Meiomi wine to be a little on the jammy and full side, especially for a Pinot Noir - "it's wine, but it isn't Pinot" ... and while I see their point it is one of my guilty pleasure wines, it's just one of those reds that puts a smile on your face with it (too?) fresh fruitedness and the 2010 delivered exactly what I was expecting: rich black cherry, hints of white pepper and light touches of other spices. Is it classic Pinot Noir? Not by a long shot, but it is tasty, and has the ability to turn non-Pinot drinkers around, in that they don't hate all Pinots. (3898 views) | | | Tasted by csillabu on 11/3/2013 & rated 91 points: Consistently delicious. Easy drinking on its own or paired with a variety of foods - tonight it was filet and sauted vegetables. (3336 views) | | | Tasted by longhorncab on 10/5/2013 & rated 93 points: Easy drinker, with lots of fruit & decent length. Delicious (3674 views) | | | Tasted by bestdamncab on 9/13/2013 & rated 90 points: My first taste of this producer, nose of cherry, blackberry, roasted meat, and dusty earth, more of the same on the palate, very tasty, surprisingly so, medium body, lots of flavor on the mid palate, a little short on the finish compared to the palate, a long finish. Great value for $18. (1197 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (5/24/2012)
(Belle Glos Meiomi Pinot Noir, Sonoma Valley/Monterey County/Santa Barbara County red) Subscribe to see review text. | By John Szabo, MS
WineAlign (5/16/2012)
(Belle Glos Meiomi Pinot Noir, Sonoma Valley/Monterey County/Santa Barbara County red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/16/2012)
(Meiomi Pinot Noir) Dark ruby color; lifted, tart cherry, baked cherry, baked raspberry nose; tart cherry, baked cherry, baked raspberry, cherry syrup palate; medium-plus finish 85 points |
NOTE: Scores and reviews are the property of WineAlign and RJonWine.com. (manage subscription channels) |
| Meiomi Producer website2010 Meiomi Pinot NoirThe name Meiomi, (pronounced May-oh-mee) was chosen as an expression of its source. The word
translates to “coast” in the language of the native Wappo and Yuki tribes, and our wine draws its profile
from the abundant choices presented along California’s cool, lengthy Pacific border.
Each vineyard source is located within the sought after Region I areas; these are the coolest growing
regions along the California coast and the optimum locations for this temperamental, early ripening
varietal. The 2010 vintage saw amazingly consistent weather in each of the locales with above average
hang-time leading to balanced, concentrated fruit that was respectful of its source. After years of
producing Pinot Noir using the subtle characteristics of these coastal appellations, we are experienced at
choosing vineyards that vividly represent each area. Sonoma’s bright berry flavors and minerality; Santa
Barbara’s spice notes and silky texture; and Monterey’s opulence and earthy quality ─ all contribute to the
broad, yet balanced profile of Meiomi.
The 2010 vintage was very cool, long and drawn out throughout the coast of California. Although these
conditions are not great for late season varieties, such as Cabernet Sauvignon or Merlot, it can be an apex
year for Pinot Noir, which ripens much quicker. Because of this extended “hang time” the fruit developed
slowly to full maturity with great balance. The 2010 Meiomi Pinot is sourced 57% from Monterey
County; 23% from Santa Barbara County and 20% from Sonoma County. When married together, the
blend becomes a vibrant, food-friendly wine. After nine months in French oak barrels – 60 percent new –
the wine is approachable and ready to drink upon release. The twist top allows Meiomi to be easily
enjoyed, presenting a great drinking wine for any occasion — at an affordable price.
2010 Tasting Notes: Very dark, almost purple hue. Aromas of sweet cream, berries, sarsaparilla, and
oak spices. The first entry encases the mouth with a velvety richness…almost unctuous, but the acidity
enlivens the weight and pops the flavors. This wine hits full force with cola, dark berries, earthy notes and
smoked meat. An extremely layered wine both in structure and flavor. These layers emerge
independently, and then refocus, allowing the supple tannins to carry the wine through to a lingering,
succulent finish.Meiomi Pinot Noir For more details about their Pinot Noir scroll down their website.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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